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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• 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 six (6) 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 oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown. | 7. Add the mutton and fry for a few minutes. | 8. Add the stock. | 9. Stir in the rice gently, ensuring that it does not break. | 10. Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	3	cups		-	-	-	-
mutton	3/4	kg		1755.0314	0.6	250.7295	83.1765
red chili powder	1	tablespoon		-	-	-	-
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	1/2		sliced	32.0	7.472	0.88	0.08
oil	10	tablespoons		1121.28	0.0	0.3584	127.3344
bay leaf	2			-	-	-	-
cinnamon	1			-	-	-	-

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