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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 five 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 ghee (or oil), and add the bay leaf and cinnamon. | 7. Add half the sliced onions and fry till light brown. | 8. Add the mutton and the beaten yogurt and fry for a few minutes. | 9. Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice. | 10. Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked. | 11. Heat a little oil in a pan and fry the remaining onions till brown. | 12. Sprinkle the fried onions over rice just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2 1/2	cups		-	-	-	-
mutton	1/2	kg	cut	1170.0209	0.4	167.153	55.451
red chile	1			-	-	-	-
gingerroot	2 1/2			-	-	-	-
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
black cardamom pod	2			-	-	-	-
green cardamom	2			-	-	-	-
coriander seed	4	teaspoons		21.456	3.9593	0.8906	1.2794
onion	3		sliced	180.0	42.03	4.95	0.45
ghee	4	tablespoons		-	-	-	-
bay leaf	2			-	-	-	-
cinnamon	1			-	-	-	-
yogurt	2	tablespoons	beaten	18.6812	1.4271	1.0627	0.9953
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.