Ingredients

• 1 lb mutton (bone-in delivers better flavour)
• 1 large onion
• 2 cups basmati rice
• 1 full pod garlic
• 2 inch piece of ginger

Preparation

1. Pressure cook the mutton with 3-4 cups of water and 1 tsp of salt. Pressure cook for about 20 mins until the meat is tender.
2. In the meanwhile, cut one large onion into thin slices. Saute in a little oil till brown. Set aside.
3. Soak basmati rice in water for about 10 mins. Remove the rice from the water.
4. Separate the mutton pieces from the leftover stock. We will use a little bit of the stock in the rice and the remaining can be used as an accompaying soup or used as stock in cooking later on.
5. Mix the mutton pieces, the rice and the fried onions in a pressure cooker. Add a whole small pod of garlic and the piece of ginger (these need to be removed after the dish is cooked). Add salt and red chilli powder to taste.
6. Add enough soup to cover the rice mixture. Cook for about 8 mins in the pressure cooker. Let the steam release slowly by itself.
7. Serve the mutton stock soup along with the rice mixture to create the delectable "meat wale chawal".