Wash the mutton, add turmeric powder, salt and 2 cups water and pressure cook for 3 whistles.
Once the pressure releases, drain the water from the mutton and keep aside.
Soak the rice for 15 minutes, drain.
Fry the rice in 2tbsp of ghee in a kadai.
Grind into a fine powder, the ingredients given in the list for masala powder.
Grind the ingredients given for spice paste into a thick paste. Keep aside.
Heat enough oil in a heavy bottomed vessel, fry the bay leaves, cloves, cinnamon stick, and cardamom seeds, add the onions and fry till they turn translucent.
Add the spice paste and fry till oil separates. | Now add the tomatoes and green chillies, saute until the tomatoes turn mushy.
Now add the cooked mutton, masala powder, chilli powder, coriander powder, and salt, fry everything well until the oil separates.
Add the curd, 2cups water and the leftover water from the cooked mutton (2 cups). Cook covered on high flame. Once it starts boiling reduce the flame, add the rice and chopped mint leaves, close the lid and let the rice cook.
Open the lid after 5minutes and drizzle the remaining the ghee over the top. Close and cook some more.
Once the rice is cooked, remove from flame.
Serve hot with onion raita.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.