|1 lb||Goat meat (with bones)|
|½ tsp||Turmeric (for marinating)|
|½ tsp||Ginger garlic paste|
|2 cup||Basmati rice|
|4 nos||Onion (cut lengthwise thinly)|
|3 nos||Tomato (chopped)|
|½ tsp||Ginger garlic paste|
|4 nos||Green chili (slit open)|
|15 stks||Coriander leaves (chopped )|
|10 stks||Mint leaves (chopped)|
|¼ tsp||Turmeric powder|
|1 tsp||Red chili powder|
|2 tsp||Corainder powder|
|2 tbsp||Ghee (for toasting)|
|3 nos||Bay leaf|
|5 nos||Cloves (karambu)|
|1 no||Star anise|
|2 nos||Kapok buds (marathi moggu)|
|3 nos||Cinnamon stick (small)|
|2 tsp||Salt (or to taste)|
|3 cup||Water (exact measure)|
|10 stks||Corainder leaves (chopped for garnishing)|
|5 stks||Mint leaves (chopped for garnishing)|
Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for atleast 4 hours at room temperature or overnight refridgeration is also fine. Take a big tray and line up all the ingredients needed for the preparation to make the work more easier.
Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, kapok buds and star anise), let sizzle for few seconds. Add the green chili, chopped corainder and mint leaves, fry for few minutes to make them crispy.
Add onions and fry for 10 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
When done, it should look crispy and brown. Add 1/2 tsp ginger garlic paste from Table-2 and saute for few minutes.
Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and corainder powder along with salt. Fry for few more minutes.
Add the exact water measure given and close with the lid. Pressure cook for 2 whistles and swtich off. Give about 15 minutes for the steam to settle and then open the cooker.
When done, the gravy should look with oil separated and the meat must be prefectly cooked.
Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
Add rice to the gravy, close with the lid and cook upto 2 whistles and swtich off. Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
When done garnish with corainder and mint leaves. Sprinkle little orange colour mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
Transfer the content to a wide tray and gently spread to cool. Now add the reamining ghee, corainder and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix with your hands.
Serve hot with onion raita and boiled eggs.
Meat tenderizer: This powder is widely used in most restaurants to tenderize the meat in short time. Mostly used for dum preparations. Mine is pressure cooker version and doesn’t need any artificial tenderizers, yogurt acts as a natural meat tenderizer. You can also use plain raw papaya pulp, this is the main ingredient in store bought meat tenderizer powders.
Goat Meat : Good quality meat should cook in 2 whistles. If using matured meat like lamb allow 3 to 4 whistles while cooking the meat (first step). While cooking with rice its always 2 whistles. For cooking rice, the ratio is for every 1 cup rice its 2 cups liquid. In my recipe for 2 cups rice, its 4 cups liquid (3 cups water and 1 cup yogurt).
Rice used: Royal Basmati from Sams club, Goat Meat: Jouni Meat, Farmington Hills, MI. Tel: 1-248-851-3600
Yield: Serves 4 approx.
Cup size used : 1 cup = 8 fl ounce (USA)