1. Gently wash and soak the rice in water. Set aside. 2. Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes. 3. Remove all the spices and strain the stock. 4. The stock should measure six (6) cups. Add water if the stock is not sufficient. Set aside. 5. Keep the mutton pieces separately. 6. In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown. 7. Add the mutton and fry for a few minutes. 8. Add the stock. 9. Stir in the rice gently, ensuring that it does not break. 10. Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
