|Lamb or Goat Pieces||250 gms ( Cleaned and chopped )|
|Ghee / Oil||50 gms|
|Mint leaves||A handful,Chopped|
|Coriander leaves||A handful,Chopped|
|Cumin seeds||1/4 tsp|
|Black cardamon||1 nos|
|Fennel seeds||1/4 tsp|
|Red Chilli powder||1/2 tsp|
|Green Chilli||2 nos slit|
|Lemon juice||1/2 tsp|
|Ginger Garlic paste||50 gm|
|Turmeric powder||1/4 tsp|
|potato||2 no, diced|
In a shallow bowl, Marinate goat / Lamb pieces with a pinch of turmeric powder, 1/4 tsp of red chilli powder, a spoon of ginger garlic paste, salt and 2 tsp of yogurt.Set aside for an hour.
Pressure cook the marinated goat / lamb pieces with 1.5 cups of water.
Cook till the mutton pieces become tender. Filter the mutton pieces from water. Save the remaining water.
Soak the basmathi rice for half an hour.
Heat the pressure cooker, Add oil.
Add the spices like cinnamon, cloves , Black cardamom, Cumin seeds , fennel seeds and fry for a minute.
Now add the chopped onions, Mint leaves , corriander leaves, slit green chilli and fry till the onions become translucent.
Now add the tomatoes and cook till they become mushy.
Add the ginger garlic paste, stir till raw smell goes away.
Add the potatoes , cooked mutton pieces , remaining yogurt, and salt .
For 1 cup of basmathi rice add 1 1/2 cup of water. Add the water we saved earlier ,Similar way add the required water to boil the rice.
Add the soaked rice , lemon juice and cover the pressure cooker with the lid.
Pressure cook for only 1 whistle.
Turn off and allow it to stay for 5 minutes.
Open the pressure cooker , give a stir and Transfer it to another container.
Serve hot with Onion raitha .