Basmathi Rice (Sinnara): 2 ½ cups
Capsicum: 1 (I didn’t add)
Dry lemon: 1 big
Maggi Chicken Cube: 1
Arabic Masala: ¾ tbsp.
Pepper Corns: 1tbsp
Arabic Masala: 1 ½ tbsp.
Garam Masala: 1tsp (optional)
Lemon Juice: of 1 lemon
Olive Oil: 4tbsp
Butter/ghee/olive oil: 4tbsp
Method Of Preparation
Wash and soak basmathi rice for about 1-2 hours. Drain it 10 minutes before cooking.
Wash mutton and marinate with arabic masala, salt, garam masala and lemon juice. Marinate for about 2 hours.
In a pressure cooker add the marinated mutton and 3 cups water. Keep on flame; wait for 3-4 whistles. Open the lid after the pressure releases. Take the mutton pieces out from it.
Check the quantity of mutton stock and make it to 4 cups by adding water if needed.
Heat olive oil in a pan, add the mutton pieces to it and keep in low flame. Flip in between till the mutton pieces become dark brown color.
Mean while take another pan to cook rice. Add cut dry lemon, beans, capsicum, carrot, Arabic masala, chicken cubes, peppercorns and mutton stock. Check salt and add if needed.
Keep on flame, let it boil. When boils, add drained rice to it. Give a stir with a fork. Close with a air tight lid. When boils after adding rice put in very low flame. Don’t open the lid or don’t stir it. Switch off the flame after 20 minutes. Open the lid after 5 minutes.
Take a small steel plate/bowl add ghee to it. Heat the coal well on the gas flame.
Open the rice pan place the steel plate in the middle of rice. Spread the mutton pieces around it. Keep ready the lid in one hand, Put the hot coal into the steel plate with ghee. Close the lid fast.
Open the lid only after 10 minutes. So that the smoke spreads all over the rice and mutton.
Serve hot with salata hara