Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
- 500g mutton, cut into pieces
- 2 cups basmati rice
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 4 cloves garlic, minced
- 2-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 4 cups water
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1-inch cinnamon stick
- Salt to taste
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaves, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes.
- Add the mutton pieces and cook until they turn brown on all sides.
- Stir in the chopped tomatoes and cook until they soften.
- Add the plain yogurt, fresh coriander leaves, and fresh mint leaves. Mix well and cook for a few minutes.
- Add the drained rice and mix with the mutton and spice mixture.
- Pour in 4 cups of water, season with salt, and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the rice is cooked and the mutton is tender.
- Once done, remove from heat and let it rest for 10 minutes before serving.
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 186mg
- Sodium: 1513mg
- Total Carbohydrates: 49g
- Dietary Fiber: 5g
- Sugar: 6g
- Protein: 24g