Ingredients
•1/2
kg goat meat
•4
tbsp ghee
•Potli
masala (2 medium sized onions thinly sliced, 4-5 dried red chillies, 2 bayleaves,
1 javtri flower, 2-inch cinnamon stick, 4 green cardamoms, 2 tsp fennel seeds,
2 tsp whole black pepper, 8 cloves)
•I medium onion thinly sliced
•1
tbsp roasted coriander powder
•2 tsp red chilli powder
•Salt as per taste
•2 tsp poppy seeds
•1.5 tsp jeera
•50 grams dried whole coconut piece
•1 tbsp ginger garlic paste
•200 grams basmati rice
•Chopped green coriander leaves
Marination
•Marinate
goat meat with 1-2 tsp of salt and keep it aside for atleast 30 minutes.
Process
•Boil
enough water in a vessel to cook the rice. Add the potli masala (tied in
a muslin cloth) in the water and let it boil for 5 minutes on high flame and
10-15 minutes on low flame.
•Take
the potli out of water and keep it aside. Add the rice in the water and
cook until 70% done. Once the rice is done, spread it on a plate and add ½ tbsp
of ghee in the rice.
•Make a paste out poppy seeds, jeera and pieces of dried coconut (soak
poppy seeds and jeera in water for 20-30 minutes). If you have
a silbata, use it for grinding to a paste.
•In
a flat bottom vessel, add 1 tbsp ghee and add the contents of the potli.
Fry for 5-10 minutes. Add a pinch of salt while frying.
•Take sautéed contents, cool it and make a paste out of it. If you have
a silbata, use it for grinding to a paste.
•Add the mutton in the same vessel with 2 tbsp ghee and the potli
masala paste. Fry for 5-10 minutes.
•Add coriander powder, chilli powder and salt as per taste. Mix
and fry well for another 5-10 minutes.
•Add the poppy seeds and coconut paste and ginger garlic paste to
meat and mix well. Mix and cook until the meat is 80% done and there is a dry masala
gravy kind of thing not a watery thing.
•Arrange the meat in the same vessel evenly. Top it with one layer
of rice. Sprinkle fresh grated coconut, green coriander leaves, slight roasted
coriander powder. Top with another layer of rice, fresh grated coconut and
green coriander leaves. If you want, you can use a little saffron water
as well.
Top it with remaining ½ tbsp ghee or more if you want.
•Cover with a lid and put on dum on very low flame for 15-20
minutes.
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