Step-by-Step Instructions

1. 1.Pressure Cook Mutton

   Add mutton pieces to a pressure cooker. Add chopped onions, chopped tomatoes, and ginger-garlic paste. Pour in enough water to cover the mutton. Close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.

2. 2.Prepare Green Paste

   In a grinder, combine green chilies, coriander leaves, and curd. Grind to a smooth paste. Set aside.

3. 3.Prepare Powdered Spices

   Measure out coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder on a plate. Set aside.

4. 4.Cook Basmati Rice

   Wash the basmati rice. In a separate pot, add water, salt, a cinnamon stick, and a bay leaf. Bring to a boil, then add the washed rice. Cook until the rice is almost done, then cover and let it simmer on low heat to steam.

5. 5.Temper and Fry Onions for Gravy

   Heat oil in a separate cooking pot. Add all the whole spices (bay leaves, cinnamon, cardamom, cloves, black peppercorns, curry leaves). Once fragrant, add the sliced onions and fry until they turn light brown. Do not over-brown or burn them.

6. 6.Add Mutton and Spices to Gravy

   Add the pressure-cooked mutton to the pot with the fried onions and whole spices. Mix well. Add the prepared green paste and all the powdered spices (coriander, cumin, garam masala, turmeric, red chili). Mix thoroughly.

7. 7.Roast the Mutton Masala

   Add salt to taste. Mix everything well and roast the mutton masala on medium heat for about 5 minutes, stirring continuously until the oil separates and the spices are well-cooked. Add a small amount of water (about half a glass) to achieve the desired gravy consistency. Let it simmer for 2-3 minutes on low flame for the flavors to meld.

8. 8.Garnish and Serve

   Garnish the Mutton Masala Bhuna with fresh chopped coriander leaves and slit green chilies. Garnish the cooked basmati rice with chopped coriander leaves. Serve hot.