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“From the Thursday magazine.”
1hr 15mins

Ingredients Nutrition


  1. Pressure cook the mutton in 2 cups of water to which salt, a little turmeric powder, cloves and a piece of cinnamon is added.
  2. Heat another skillet.
  3. Add oil.
  4. Once its hot, add the onions.
  5. Stir-fry until fragrant and golden brown.
  6. Add tomatoes and fry until soft.
  7. Add ginger and garlic pastes.
  8. Fry for a minute until the raw smell is gone.
  9. Add the cooked mutton pieces and yoghurt.
  10. Cook for 3 minutes.
  11. Add the fried potatoes.
  12. Add the powdered spices and salt.
  13. Roast cook for 2 minutes.
  14. Add water to cook the rice.
  15. Bring to a boil.
  16. Add the drained rice.
  17. Cook on low flame for 20 minutes until all the water has been absorbed by the rice.
  18. Serve hot with a salad and a vegetable dish on the side.

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