This dish features a rich Mutton Kari Kozhambu alongside fragrant Thenga Soru. The mutton is cooked with a variety of spices and coconut, while the rice is flavored with whole spices and ghee, making it a perfect combo for a hearty meal.
1: Heat oil in a pot and add mutton fat on low heat.
2: Add whole spices (clove, bay leaves, cinnamon) and onion.
3: Saute until it starts to turn golden brown.
4: Add the ginger garlic paste and coriander leaves; saute for 2 mins.
5: Add the tomato and rock salt; cook for 3-4 mins until the tomato starts to soften.
6: Add the turmeric powder, coriander powder, cumin powder, red chilli powder, fennel powder, and black pepper powder; saute for 2 mins.
7: Add the mutton and saute for 3-4 mins on high heat.
8: Grind together the coconut and roasted peanuts; add to the mutton.
9: Transfer this to a pressure cooker, add water, cover & pressure cook for 1 whistle on high heat.
10: Reduce the heat and cook for 25 mins on low heat.
11: Open the lid, mix in coriander leaves, and serve.
12: Soak the Basmati rice for 20-30 mins.
13: Heat ghee in a pressure cooker and add all the whole spices.
14: Add onion & green chilli; saute until it turns translucent.
15: Add the ginger garlic paste & saute for 2 mins.
16: Add the tomato & saute until the tomato starts to soften, around 3-4 mins.
17: Add the water, coconut milk & salt.
18: Add soaked rice, cover & pressure cook on high flame for 2 whistles.
19: Once the pressure settles, open the cooker & serve.
