1: mutton leg 1 & 1/2 kg
2: vinegar 1/2 cup
3: salt 1 & 1/2 tsp
1: tomatoes 6 large
2: fried onions 2 cups
3: Garam Masala powder 1 tsp
4: red chilli powder 1 & 1/2 tsp
5: green chilli 10
6: salt 1 & 1/2 tsp
7: Ginger & Garlic paste 2 tbsp
8: bay leaves 3
9: green cardamom powder 1 tsp
10: almonds, pistachios, cashew nuts 10 each (fry them)
11: oil 1 cup
12: fresh coriander 2 tbsp
1: rice 1/2 kg
2: salt 2 tbsp
3: green chilli paste 2 tbsp
4: water enough to boil
5: yellow food colour 1/4 tsp
6: kewra water 2 tbsp
1: first of all put deep cuts/gashes on the leg, then add vinegar, salt mix will and leave it for 1 hour.
2: then add 6 cups of water in the in a large pot add transfer the leg with the marination, wait for a boil on high flame, then cover and cook on low to medium till the meat is tender, keep aside and also the stock of the meat.
3: boil rice with water, salt, green chilli paste, food colour and keep aside.
4: in a blender add tomatoes, fried onions and grind to a smooth paste.
5: heat oil add green chilli, grinned paste, green cardamom powder and fry on high flame till the oil comes on surface.
6: then add garam masala powder, salt, red chilli powder, ginger & garlic paste, stock mix and cook on high flame till the oil comes on the surface.
7: now add the leg, bay leaves and cook further for 15 to 20 minutes, on low to medium flame and keep pouring the curry on the meat so the meat absorbs more flavour.
8: add a tbsp of kewra water in the curry, mix.
9: add the remaining kewra water on rice and mix it.
10: to serve transfer rice on a large platter, place the leg on the rice, top it with the fried nuts, coriander and keep the curry in a separate bowl along with the rice.
2: Rice Recipes
COOK WITH FAIZA