Preparation Method

• Pressure cook mutton along with turmeric powder, ginger garlic paste and salt.
• Grind together ginger, garlic, coriander leaves and green chilli along with a few amount of water.
• Chop the onions lengthwise, finely.
• Dice the potatoes into big chunks.
• Par boil rice along with cumin seed, biryani leaf, clove, cinnamon and two cardamom.
• Drain water.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Saute onion.
• Toss the potato chunks and fry.
• Add the ground masala, coriander powder, garam masala powder, curd and salt.
• Stir well.
• Squeeze lemon juice.
• To this add the par boiled rice, cooked mutton, mint leaves, curd and stir well. (If required add water)
• Close with a lid.
• Place a vessel with water over the lid and let it cook for twenty minutes.
• Remove from fire and serve.