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mutton chicken yogurt green masala turmeric powder onions Basmati rice frozen green pea Coriander cumin powder Garam Masala salt oil
Viewed: 95 - Published at: 2 years agoIngredients
- 1 kg mutton
- 1 kg chicken
- 2 cups plain low-fat yogurt, beaten
- 6 tablespoons green masala (ginger, garlic and green chilli paste)
- 1/2 teaspoon turmeric powder
- 7 onions, finely chopped
- 4 cups basmati rice
- 1/2 cup frozen green pea
- 1 teaspoon coriander
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- salt
- oil or ghee
Method
- Marinate the mutton and chicken for 2-3 hours with 2 tbsp.
- of the green masala and a little yogurt.
- Take a little oil/ghee in a dish.
- Now add the whole garam masala.
- Add onions.
- Stir fry till they are pinkish-brown.
- Add turmeric powder followed by the remaining green masala and fry for 2 minutes.
- Add mutton and cook till the mutton is half cooked.
- Add a little water if necessary as the gravy has to be dry.
- Add chicken and the leftover yogurt.
- Cook till the mutton and chicken are tender.
- Add the corriander-cumin and garam masala powders.
- Add finely chopped corriander leaves and mix well.
- Keep aside.
- Now prepare the rice.
- Cook the rice separately till it is almost done.
- Season with whole garam masala and greenpeas fried in ghee.
- Mix it well with the rice.
- Now comes the part I love.
- Put a layer of rice on the gravy in the dish in which the gravy was prepared.
- Close the lid.
- Keep the container on dum/steam as we do for biryani (in the traditional way) till the rice is completely cooked.
- This takes about 15 minutes.
- Serve hot with cucumber-tomato raita/your favourite raita.
- ENJOY!
