Step-by-Step Instructions

1. 1.Prepare Mutton and Rice

   Wash the mutton pieces thoroughly and pat dry. Wash basmati rice 2-3 times until water runs clear, then soak in fresh water for 30 minutes. Drain well before cooking.

2. 2.Sauté Whole Spices and Onions

   Heat cooking oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat. Add green cardamom, black cardamom, cinnamon stick, star anise, dried red chilies, and bay leaf. Sauté for 30-60 seconds until fragrant. Add the thinly sliced onions and cook, stirring frequently, until they turn golden brown, about 10-12 minutes.

3. 3.Add Ginger-Garlic Paste

   Add the ginger-garlic paste to the pot and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.

4. 4.Brown Mutton and Add Powdered Spices

   Add the mutton pieces to the pot and increase the heat to medium-high. Brown the mutton on all sides for 5-7 minutes. Reduce heat to medium. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix everything well to coat the mutton and spices.

5. 5.Simmer the Curry

   Cover the pot and cook on low heat for 15-20 minutes, stirring occasionally, until the tomatoes break down and oil starts to separate from the masala. Add 2-3 cups of hot water, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 60-75 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.

6. 6.Finish and Serve

   Stir in the garam masala and chopped fresh cilantro. Cook for another 2-3 minutes. While the curry is simmering, cook the drained basmati rice. In a separate pot, bring 4 cups of water to a boil with a pinch of salt. Add the drained rice, reduce heat to low, cover, and cook for 12-15 minutes until all water is absorbed and rice is fluffy. Serve the hot mutton curry immediately over the fluffy basmati rice.