2onions(deep fry onions,mix the deep-fry onions with curd and keep aside )
Pressure the mutton for 5 whistles. You can increase the number of whistles if the meat is more. Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside. Use a deep cooking pan with a fitting lid. Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and stay for a minute. Then add the onions and cook for till brown a bit.Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes. Mix in the mint-cilantro paste and yoghurt paste saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes. Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice. Stir to combine and cook covered for 20 minutes. Switch off the flame and let it rest for another 10 minutes. Serve hot with raita and kurma.
Spices are widely recognized for their digestive stimulant action. Spices when consumed through the diet produce significant stimulation of the activities of pancreatic lipase, amylase and proteases.