800g leg mutton pieces1 teaspoon ginger garlic paste2 onions, chopped3-4 potatoes2 tablespoon greek yoghurt1 tablespoon tomato paste2 tablespoon ghee (Clarified butter)¼ cup oil2 cinnamon sticks2 star anise1 teaspoon whole cumin5 cloves5 green Elachi (cardomom) pods2 bay leaves3 tablespoon green masala2-3 green chillis1 tablespoon dhania (coriander) jeera2 teaspoon garam masala1 teaspoon turmeric2 and a half cups of basmati rice½ cup of peas (optional)2 tablespoon butter
Cut and fry potatoes and set aside. Wash and drain meat. Fry onions, green chillis and whole spices in ghee (Clarified butter) and oil. Add meat and ginger garlic once onions are brown and crispy. Add a little water and cook until meat softens.Once the water dries out, add in the dhania (coriander) jeera, garam masala, turmeric and green masala. Cook for a few minutes, then add in the yoghurt and tomato paste. Cook this for 5 minutes before adding in the rice with 1 cup of water. Steam in the oven or stove top, add little water at a time. Add in the peas and cook until the rice has softened. Mix in potatoes, coloring and 2 tablespoon butter. Garnish with chopped dhania (coriander).