Method of Preparation:
Slice mutton into large pieces. Clean rice and drain the water completely. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavor. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamom. Fry meat pieces a few at a time. Remove when brown.
Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow cooling without removing the lid.
Serve garnished with fried onions, chopped mint and coriander leaves.
