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way. Reserve 2 tbsp
/
30 ml fried onions. Crumble remaining onions.
Add to mutton-curd mixture. Mix.
5. In a small bowl, stir saffron and milk. Keep aside.
6. Pour 5 cups water in cooker. Bring to boil on high heat. Add
remaining salt (2½ tsp
/
12.5 ml), cardamoms, cloves, bay leaf,
cinnamon and rice. Stir.
7. Close cooker. Bring to full pressure on high heat. Remove cooker
immediately from heat. Release pressure by placing cooker in about
4 inches
/
10 cm of cold water in a basin or in a sink for 2 minutes.
8. Open cooker. Immediately transfer rice to a colander and drain.
Wash and wipe dry cooker.
9. Heat ¼ cup + 1
1
2 tbsp
/
75 g ghee in cooker about 2 minutes.
Add mutton with curd mixture. Mix. Add remaining water
(
1
4 cup
/
60 ml). Stir.
10. Remove cooker from heat. Place rice evenly on mutton. Dribble
saffron milk over rice.
11. In a small pan, heat remaining ghee (2 tbsp
/
30 ml) on medium
heat about 2 minutes. Add cumin seeds. When cumin seeds begin to
darken, immediately pour over rice in cooker.
12. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 10 minutes.
13. Remove cooker from heat. Allow to cool naturally 10 minutes.
Release pressure with slight lifting of pressure regulator.
14. Open cooker. Place rice on a serving dish. Put mutton and gravy
on rice. Garnish with reserved onions and almonds.
Illish Sarse Bata
(Hilsa Fish in Mustard)
Serves 3 Pressure Cooking Time 2 minutes
1
2
3 lb
/
750 g
Hilsa fish cut into
1
2 inch
/
1.3 cm thick slices
1
1
2 tsp
/
7.5 ml
salt
3
4 tsp
/
3.8 ml
turmeric
2 tbsp
/
30 ml
mustard seeds
6
green chillies 3 whole, 3 slit
1
2 cup + 2 tbsp
/
150 ml
water
2 tsp
/
10 ml
curd
1
4 cup
/
60 ml
mustard oil
1. Rub fish with salt and turmeric.
2. Grind together mustard seeds and whole chillies into a paste,
adding a little water (2 tbsp
/
30 ml) from time to time. Blend curd
with ground paste and mix with fish.
3. Heat 3 tbsp
/
45 ml oil in cooker about 3 minutes. Add fish with
paste, slit chillies, remaining water (
1
2 cup
/
120 ml) and oil
(1 tbsp
/
15 ml).
4. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 2 minutes.
5. Remove cooker from heat. Release pressure with slight lifting of
pressure regulator.
6. Open cooker. Serve hot.
45


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