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| Main ingredients | Mutton on the bone, Basmati rice, Garam masala powder, Turmeric powder, Ghee, Cinnamon, Black cardamoms, Green cardamoms, Black peppercorns, Raisins, Dried apricots, Carrot, Fresh mint leaves |
| Cuisine | Ladakh |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams mutton, cut into 2-inch pieces on the bone
- 1½ cups basmati rice, soaked for 30 minutes and drained
- Salt to taste
- 1 tablespoon + ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- 2 tablespoons ghee
- 3 one-inch cinnamon sticks
- 2 black cardamoms
- 4 green cardamoms
- 6-8 black peppercorns
- ⅓ cup raisins
- 10-12 dried apricots
- 1 large carrot, peeled and grated
- Fresh mint leaves for garnish
Method
- Heat a pressure cooker, add mutton, salt, turmeric powder, 1 tablespoon garam masala powder and 3 cups water and mix. Cover the cooker and cook under pressure on medium heat till the pressure is released 3 times. Open once the pressure settles completely. Strain the liquid through a fine sieve.
- Heat ghee in a wide pan, add cinnamon, black cardamoms, green cardamoms, black peppercorns, raisins and dried apricots, mix and sauté for 2 minutes.
- Add cooked mutton, mix and sauté for 2-3 minutes.
- Add carrot, mix and sauté for 2-3 minutes. Add ½ teaspoon garam masala powder and mix well.
- Add rice and mix with light hands. Add 3 cups mutton stock and mix well. Cover and cook on medium heat for 10-15 minutes.
- Transfer onto a serving plate, garnish with mint leaves and serve hot.
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