Preparation Method

• Pressure cook the mutton with salt and turmeric powder.
• Reserve the mutton stock.
• Chop the tomatoes and onions lengthwise finely.
• Slit the green chillies.
• Grate the coconut.
• Grind two tablespoon of the grated coconut along with poppy seed.
• Extract 400 ml of milk from rest of the coconut and keep aside.
• Heat a heavy bottomed pan with ghee.
• Temper cinnamon, fennel, clove, cardamom,mint leaves, coriander leaves and stir well.
• To this add ground ginger garlic paste.
• Add the cooked mutton, ground coconut paste, curd  and fry well for five minutes.
• Pour the mutton stock, coconut milk and water consists of 800 ml together.
• Add salt, turmeric powder, chilli powder and allow it to boil.
• Add rice, stir well and close with a lid.
• Simmer to a low flame and let it boil for fifteen minutes.