Mutton Pilaf

From the Thursday magazine.

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• 300  g  mutton, pieces
• 1 1⁄2 cups basmati rice, washed and soaked in water
• 1  large onion, sliced
• 1  large tomatoes, peeled and chopped
• 1  large potato, quartered and fried
• 4  cloves
• 1  inch cinnamon
• 3  teaspoons garlic paste
• 3  teaspoons ginger paste
• 2  tablespoons  coriander, paste
• 1  tablespoon fennel seed, powdered
• 1  teaspoon red chili powder
• 1  teaspoon cumin powder
• 1⁄2 teaspoon turmeric powder
• 1⁄4 cup  oil
•  salt
• 1  tablespoon yoghurt

Directions

1. Pressure cook the mutton in 2 cups of water to which salt, a little turmeric powder, cloves and a piece of cinnamon is added.
2. Heat another skillet.
3. Add oil.
4. Once its hot, add the onions.
5. Stir-fry until fragrant and golden brown.
6. Add tomatoes and fry until soft.
7. Add ginger and garlic pastes.
8. Fry for a minute until the raw smell is gone.
9. Add the cooked mutton pieces and yoghurt.
10. Cook for 3 minutes.
11. Add the fried potatoes.
12. Add the powdered spices and salt.
13. Roast cook for 2 minutes.
14. Add water to cook the rice.
15. Bring to a boil.
16. Add the drained rice.
17. Cook on low flame for 20 minutes until all the water has been absorbed by the rice.
18. Serve hot with a salad and a vegetable dish on the side.