For the Mutton Marination: 1 kg Mutton (boneless or mixed pieces) 1 cup Curd 1 tbsp Ginger-Garlic paste Green chilies (to taste, usually 10–15 for a spicy kick) Salt to taste 4-6 Cardamom pods 3 sticks Cinnamon (1" size) 6–8 Cloves 2 tsp Fennel seeds (Sombu) 1 Bay leaf Handful of Coriander, Mint, and Pandan leaves For the Rice and Cooking: 1 kg Seeraga Samba Rice (soaked for 30 minutes) 1.5 cups Thick Coconut Milk 1.5 cups Second extract Coconut Milk 2 tsp Almonds & 2 tsp Ca
