Mutton Anokhi

Mutton Anokhi
This  is an experimental recipe from my kitchen. I am sure you will love it.
For Marinating the Mutton
Ingredients
500 grams Mutton cut in to medium size cubes
4 tbsp Curd
4 tbsp Coconut Milk
2 tbsp Malai
1/2 tsp Ginger paste
1 tsp Garlic paste
2 tbsp Onion paste
2 Green chilli paste
1/4 tsp Pepper powder
1/2 tsp Garam Masala powder
1 tsp Fennel seed powder
Salt to taste
2 tbsp Oil

Method
In a mixing bowl marinate the mutton with all the above ingredients for 6 hours or overnight in the refrigerator.

For cooking the Mutton
Ingredients
Marinated Mutton
300 grams Basmati Rice soaked for 30 minutes and cooked 75 %
1 onion cut in to half and sliced
1 Bay leaf
1 Star Anise
2 Tomato paste
1 Kashmiri Chilli paste
2 pinch Saffron
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
Salt to taste
Chopped Coriander leaves for garnishing

Method
Take a pan. Add 1 tbsp of Ghee, let it heat. Add bay leaf and star anise. Sauté it for few seconds. Add the onion. Sauté the onion till translucent. Add the chilli paste, tomato paste, 1/2 cup water, salt, turmeric powder and saffron. While the tomato paste is simmering on low flame, take a deep baking tray. Take 2 sheets of big foil paper double than the size of the tray. Keep the foil paper over the other foil paper. Spread and adjust the foil on the tray. Take the marinated mutton pieces  and put on the foil, add the remaining marinate to the tomato paste. Mix the gravy properly and simmer over medium flame. Cover and wrap the foil properly. Add 1/4 cup water in the baking tray. Pre Heat the oven at 200 degrees Celsius.  Check on the gravy, cook the gravy till thick. Add the rice to the gravy. Mix the rice properly with the gravy. Keep it aside. Cook the mutton pieces in a oven at 200 degrees Celsius for an hour or more  till the mutton is tender. Open up the foil and grill it for 15 minutes stirring the mutton pieces in between at 200 degrees Celsius. Add rice on a serving plate, add the mutton pieces and the gravy on top of the rice. Garnish with coriander leaves. Serve it with tomato and onion salad.