Empty My Fridge
Mutton Tahiri Rice
Ingredients
- Corn oil¾ cups
- Kali mirch½ tsp
- Hari elaichi5–6
- Laung5–6
- Kala zeera1 tsp
- Tez patta2
- Darchini2–3
- Pyaz slices2
- Mutton750 g
- Adrak lehsan paste 1 & ½ tbs
- Tamatar3
- Yoghurt½ cups
- Coriander seed · powder2 tsp
- Zeera powder½ tbsp
- Lal mirch powder 1 tbs orto taste
- Turmeric · powder1 tsp
- Garam masala · powder1 tsp
- Saltto taste
- Hot water 3 & ½ Cups
- Chawal Sella
- Podina chopped handful
- Hara dhania chopped handful
- Hari mirch5–6
- Javitri powder¼ tsp
- Jaifal powder¼ tsp
- Aloo bukhara dried5–6
Instructions
- Heat the corn oil in a pot. Add the peppercorns, green cardamom, cloves, black cumin, bay leaves and cinnamon, and fry for 30 seconds.
- Add the onion slices and fry on medium heat until light golden.
- Add the mutton and ginger-garlic paste, cook on medium heat for 4-5 minutes until the meat changes colour.
- Add the sliced tomatoes. Whisk the yogurt and add it. Stir in the coriander, cumin, red chilli, turmeric, garam masala and salt, and cook on medium heat for 6-8 minutes.
- Add the water, cover and cook on low heat for 40 minutes, or until the meat is about 80% cooked.
- Uncover, stir, and add the hot water. Bring to a boil, then add the soaked rice, mint, fresh coriander, green chillies, mace, nutmeg and dried plums. Cook on high heat for 4-5 minutes, until the water drops to the level of the rice.
- Cover with a cloth and lid, and steam on low heat for 15-20 minutes.
- Turn off the heat and rest for 15 minutes before opening the lid.
Summarized from Food Fusion's video. Watch it for the details.
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