Mutton Curry with Basmati Rice

1. Make a masala powder with 8 cloves, 6 cardamom, coriander seeds, coconut powder and chili powder.
2. Keep aside. Wash the meat well. In a pressure cooker or casserole heat the oil.
3. Add 2 cloves, 2 pods cardamom and cinnamon.
4. When the spices release the aroma, add the onions. Fry till they are almost caramelized and add ginger-garlic paste.
5. Fry for a minute. Then add the tomatoes and turmeric.
6. Let cook for a couple of minutes and add the meat. Mix well and let it cook on low-medium heat until most of the moisture is gone.
7. Add the masala powder, mix well and let cook for a couple of minutes.
8. Add salt and a cup and half water, mix well.
9. Put the pressure cooker lid and let it cook till at least 5 whistles.
10. Wait until all the pressure is gone before opening the lid, add chopped coriander/cilantro and mix well.

If you don’t use pressure cooker, then keep a well fitting lid and cook on medium heat until it is tender and done. This is at your own discretion but it will mostly take 30-40min.

To make the rice-

1. Wash the rice, drain well and keep aside.
2. Heat oil in a pan, add all the whole spices.
3. Cook till they release the aromas.
4. Then add the rice and cook till the water is gone.
5. Rice will change color and emit a slightly nutty aroma.
6. At this point, you can transfer the whole thing to a rice cooker or add water and salt directly to the pot and cook the rice till it is done.