Mutton Tahari - Hyderabad Special

Mutton Tahari

Ingredients
1kg mutton (chopped)
1 tsp mutton masala
2 green chillies (half slit)
Salt to taste +  water
* Masala *
4 garlic cloves
A piece of ginger 
3 red onions (sliced)
 2 tomatoes (sliced)
Few mint leaves (chopped)
Few coriander leaves (chopped)
1 tbsp curd
1 tbsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
50 g butter / ghee + 1 tbsp oil
1 Cinnamon stick
1 star anise
2 cloves
3 cardomom pods
Coriander leaves
1 tsp garam masala
Salt to taste
* For Rice *
4 cups Basmati rice
4 cups water + 2 cups mutton stock
1/2 tsp turmeric powder
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
3 cloves.
2 green chillies(half slit)
Few mint leaves (chopped)
Few coriander leaves (chopped)
3 tbsp ghee / oil
Decoration
2 finely sliced onions
A pinch of saffron
Cashews & raisins 
  Method
Pressure cook mutton with first four ingredients & keep aside (15mn).
Blend garlic & ginger to a fine paste & keep aside.
Heat butter+oil in a sauce pan.
Add the spices-cinnamon ,star anise, cloves & cardomom pods.
When aroma rises , add chopped onions & fry till translucent.
Then add the ginger + garlic paste & fry for few minutes .
Add coriander powder , red chilli powder & turmeric powder.
Fry for a few minutes.(to avoid raw smell).
Then add the sliced tomatoes & chopped leaves.
When the tomatoes are cooked,  add whipped curd.
Then add cooked mutton & mix well.
Cover & cook for a few minuites.
Drain the stock in a bowl & keep aside.
= *Rice *=
Boil water, add salt, turmeric & keep aside.
Heat ghee in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
Then add green chillies & chopped leaves.
Then add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat & then add mutton stock.
When rice is 3/4 cooked remove from fire.
****
Keep the prepared mutton over medium heat.
Saptule the prepared rice over it.
Close the lid tightly. Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool

* Decoration *
Garnish with coriader leaves & garam masala.
Serve hot with Raita & Chutney.
Decorate with boiled eggs .