1. Heating Whole Spices:

• Heat oil in a heavy-bottomed pot or pressure cooker.
• Add bay leaves, green cardamoms, cloves, cinnamon stick, and black peppercorns.
• Sauté for 30 seconds until fragrant.

2. Sautéing Onions and Ginger-Garlic Paste:

• Add thinly sliced onions and cook until golden brown.
• Add ginger-garlic paste and sauté for 2 minutes until raw smell disappears.

3. Cooking Tomatoes and Ground Spices:

• Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.
• Cook until oil separates from the masala, about 6-8 minutes.

4. Adding Mutton and Yogurt:

• Add mutton pieces and salt. Mix well to coat the meat with spices.
• Slowly add whisked yogurt, stirring continuously to prevent curdling.
• Cook for 10 minutes on medium heat, stirring occasionally.

5. Cooking Mutton:

• Add enough water to cover the mutton.
• Cover and simmer on low heat for 1.5 to 2 hours or pressure cook for 3-4 whistles until the mutton is tender.

6. Finishing the Curry:

• Add garam masala and fresh chopped coriander leaves.
• Cook uncovered for 5-10 minutes to thicken the gravy.
• Optionally, add 1 tablespoon of ghee for richness and aroma.

7. Preparing Classic Miniket Rice:

• Rinse the rice 2-3 times until water runs clear, then soak for 20-30 minutes.
• Bring 2 cups of water to a boil with salt and optional ghee or oil.
• Add the drained rice, stir once, then cover and simmer on low heat for 12-15 minutes until water is absorbed.
• Turn off heat and let it rest covered for 5 minutes.
• Fluff rice gently with a fork before serving.

8. Serving:

• Serve the hot mutton curry with freshly cooked Classic Miniket Rice.
• Enjoy with your choice of salad or yogurt-based side.