Method
1. Mix all the marinade ingredients, add in the mutton pieces and mix well. Let it stand for at least 6 hours, preferably in the refrigerator.
2. Take a heavy bottomed pan and add ghee on medium heat. Add the sliced onions. Sauté until onions turn light brown. Add marinated mutton, then stir and cook until the meat becomes tender.
3. Wash the Basmati rice thoroughly and soak in water for 30 minutes. Drain.
4. Boil 1 litre water, add the whole spices and 1 tbsp refined oil. Boil for 20 minutes, then take out all the whole spices. Add in the rice and bring to a boil again. Cook for 5 to 6 minutes or until the rice is cooked about 60 to 70 per cent.
Method
1. Peel, clean and de-vein shrimps, add marinade ingredients, and let stand for at least 2 hours in the refrigerator.
2. Soak the jeerakasala rice for 30 minutes in sufficient water.
3. In a pan add coconut oil (you can use any other il if you find the flavour too strong), shahi jeera, whole garam masala and green chilli. Allow the shah jeera to crackle. Add in the sliced onion and curry leaves and fry on medium heat till they turn light brown in colour.
4. Add in the chopped tomato, salt, pepper, Kashmiri chilli powder, Malabar garam masala and coriander powder and stir well.
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