Ingredients
Mutton – 500 g, cleaned & cut into small pieces
Chitti muthyalu / pearl millet or small grain rice – 1.5 cups, soaked 30 mins
Onion – 1 medium, sliced
Tomato – 1 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Turmeric – ½ tsp
Red chili powder – 1–2 tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Oil / Ghee – 3–4 tbsp
Salt – to taste
Water – 3–4 cups
Execution
1. Sauté Base
Heat oil/ghee → add curry leaves, onions, green chilies → sauté till onions turn golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, red chili powder → cook until tomatoes soften.
2. Cook Mutton
Add mutton pieces → sauté 5–7 mins.
Cover with water → simmer 30–40 mins until mutton is tender.
3. Add Grain / Rice
Add soaked chitti muthyalu → mix gently → adjust water as needed.
Cover and cook on low flame 15–20 mins until grains and mutton are cooked and fluffy.
4. Serve
Garnish with mint and coriander leaves.
Serve hot with raita or pickle.
Additional tips
Use bone-in mutton for richer taste and aroma.
Cook on low flame to avoid burning and ensure grains absorb flavors.
Adjust spices and green chilies according to heat preference for Andhra-style flavor.