History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Heat oil in a pressure cooker. Add cinnamon, black cardamom, green cardamoms, black peppercorns, cloves, caraway seeds and saute till fragrant. Slice onions and add and saute for 2 minutes.
Drain and add sorghum and saute for 2 minutes. Add green chillies, red chilli powder, garlic paste and ginger paste and mix. Add 5 cups of water and let it come to a boil. Add salt and minced mutton and mix well.
Add coriander leaves and garam masala powder and mix. Cover the cooker and cook under pressure till 8 whistles are given out. Let it remain in the cooker till pressure reduces completely.
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