1Dry roast all the whole spices together (dried red chilies, coriander seeds, cumin, black cumin, cinnamon, nutmeg, star anise, black and green cardamoms, fennel, poppy seeds, black peppercorns, cloves, chana dal, and rice) until aromatic.
2Dry roast all the whole spices together (dried red chilies, coriander seeds, cumin, black cumin, cinnamon, nutmeg, star anise, black and green cardamoms, fennel, poppy seeds, black peppercorns, cloves, chana dal, and rice) until aromatic.
3Dry roast all the whole spices together (dried red chilies, coriander seeds, cumin, black cumin, cinnamon, nutmeg, star anise, black and green cardamoms, fennel, poppy seeds, black peppercorns, cloves, chana dal, and rice) until aromatic.
4Transfer them to a bowl and let them cool completely.
5Transfer them to a bowl and let them cool completely.
6Transfer them to a bowl and let them cool completely.
7In the same pan, heat some oil and sauté the sliced onions until they turn a light golden brown (Shrayu color) and soften
mix well, and let it cool.
8In the same pan, heat some oil and sauté the sliced onions until they turn a light golden brown (Shrayu color) and soften
mix well, and let it cool.
9In the same pan, heat some oil and sauté the sliced onions until they turn a light golden brown (Shrayu color) and soften
mix well, and let it cool.
10Add the roasted spices to the onions.
11Add the roasted spices to the onions.
12Add the roasted spices to the onions.
13Add a ladle of water and grind everything into a smooth paste.
14Add a ladle of water and grind everything into a smooth paste.
15Add a ladle of water and grind everything into a smooth paste.
16Heat oil in a pressure cooker and add the mutton pieces.
17Heat oil in a pressure cooker and add the mutton pieces.
18Heat oil in a pressure cooker and add the mutton pieces.
19Fry the mutton for a few minutes until it starts rendering fat.
20Fry the mutton for a few minutes until it starts rendering fat.
21Fry the mutton for a few minutes until it starts rendering fat.
22Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
23Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
24Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
25Add Kashmiri chili powder, spicy red chili powder, and turmeric powder.
26Add Kashmiri chili powder, spicy red chili powder, and turmeric powder.
27Add Kashmiri chili powder, spicy red chili powder, and turmeric powder.
28Cook this mixture on medium-low heat for a couple of minutes, stirring frequently.
29Cook this mixture on medium-low heat for a couple of minutes, stirring frequently.
30Cook this mixture on medium-low heat for a couple of minutes, stirring frequently.
31Now, add the prepared onion-spice paste and mix well.
32Now, add the prepared onion-spice paste and mix well.
33Now, add the prepared onion-spice paste and mix well.
34Continue cooking for 4-5 minutes on medium heat until the masala starts darkening slightly.
35Continue cooking for 4-5 minutes on medium heat until the masala starts darkening slightly.
36Continue cooking for 4-5 minutes on medium heat until the masala starts darkening slightly.
37Add 2 cups of water.
38Add 2 cups of water.
39Add 2 cups of water.
40Close the pressure cooker and cook for 5-7 whistles or until the mutton is tender.
41Close the pressure cooker and cook for 5-7 whistles or until the mutton is tender.
42Close the pressure cooker and cook for 5-7 whistles or until the mutton is tender.
43Once done, check for seasoning and adjust if needed.
44Once done, check for seasoning and adjust if needed.
45Once done, check for seasoning and adjust if needed.
46Serve hot with steamed rice, jowar bhakri, or roti.
47Serve hot with steamed rice, jowar bhakri, or roti.
48Serve hot with steamed rice, jowar bhakri, or roti.
Ingredients
500 gm mutton/meat
500 gm mutton/meat
500 gm mutton/meat
2 medium onions sliced
2 medium onions sliced
2 medium onions sliced
8 dried Kashmiri red chilies
8 dried Kashmiri red chilies
8 dried Kashmiri red chilies
2 bay leaves
2 bay leaves
2 bay leaves
1 tbsp coriander seeds
1 tbsp coriander seeds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp shahi jeera
1 tsp shahi jeera
1 tsp shahi jeera
1 small cinnamon sticks
1 small cinnamon sticks
1 small cinnamon sticks
1 small nutmeg
1 small nutmeg
1 small nutmeg
1 small piece star anise
1 small piece star anise
1 small piece star anise
1 black cardamoms
1 black cardamoms
1 black cardamoms
2 green cardamoms
2 green cardamoms
2 green cardamoms
1 tbsp fennel seeds
1 tbsp fennel seeds
1 tbsp fennel seeds
1 Tsp poppy seeds
1 Tsp poppy seeds
1 Tsp poppy seeds
10 black pepper corns
10 black pepper corns
10 black pepper corns
5 cloves
5 cloves
5 cloves
1 tbsp roasted chana dal
1 tbsp roasted chana dal
1 tbsp roasted chana dal
1 tbsp rice
1 tbsp rice
1 tbsp rice
2 tbsp ginger-garlic paste
2 tbsp ginger-garlic paste
2 tbsp ginger-garlic paste
0.5 tbsp turmeric powder
0.5 tbsp turmeric powder
0.5 tbsp turmeric powder
1.5 tbsp Kashmiri red chili powder
1.5 tbsp Kashmiri red chili powder
1.5 tbsp Kashmiri red chili powder
1 tbsp spicy red chili powder
1 tbsp spicy red chili powder
1 tbsp spicy red chili powder
Salt to taste
Salt to taste
Salt to taste
2 tbsp Stone flower (dagad phool)
2 tbsp Stone flower (dagad phool)
2 tbsp Stone flower (dagad phool)
0.5 cup grated dry coconut
0.5 cup grated dry coconut
0.5 cup grated dry coconut
6 tbsp oil
6 tbsp oil
6 tbsp oil
2 cups Water
2 cups Water
2 cups Water
Equipment
pressure cooker
Tips
Cooking time may vary based on the type of mutton, so adjust accordingly.