Mutton Pulao

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Mutton pulao is a popular rice dish in South Asian and Middle Eastern cuisine. It is typically made with tender pieces of mutton or lamb that are slow-cooked in a rich broth of aromatic spices and vegetables, then mixed with fluffy basmati rice and garnished with fried onions, raisins, and cashews.

The dish is usually served with a side of raita, a yogurt-based dip that helps to balance the heat and richness of the spiced meat and rice. Mutton pulao is a flavorful and satisfying dish that is perfect for special occasions or family gatherings.

Ingredients

Mutton 750 gms with bonesWater 4 cupsSalt to tasteGreen and black Cardamom 2-3Onion 1 smallGinger 2 inchGarlic cloves 6-7Cardamoms 3-4Cinnamon stick 2 largeBlack cardamom 3Cumin seeds whole 1 tablespoonSaunf 1 teaspoonCoriander seeds whole 1 tablespoonCloves 6-72 bay leavesBlack pepper 6-7

Steps

U can put all whole spices with the mutton to make the broth or yakhniCook on low to medium flame for 1.5-2 hours or in pressure cooker until mutton is 85-90 % cooked

For Rice

Rice 3 cups basmati soaked for 4-6 Hrs4 tbsp Oil or ghee1 large Thinly sliced onion1 large tomato thinly sliced2 tablespoons ginger garlic pasteFor garnishing on top Fried Onions, Chopped mint and chopped green chillies as desired

Method

First wash rice & soak in waterIn sauce pan or pressure cooker add mutton with salt , bay leaves & all whole spicesAdd 3 cups of waterClose the lid & cook for 1.5-2 hours or until its 85-90% cookedTake out mutton pieces in bowl & keep asideKeep stock in separate bowl.In a wok heat oil & add fine sliced onions & cook until golden brownAdd ginger garlic paste & sliced tomatoes in the mutton pieces along with yogurt & cook for 5 mins on high flame.Now add the soaked riceFry for another 2-3 mins & then add the reserved stock into the rice.Adjust salt as needed & let the water come to a boil & gets evaporated on high flameNow slow flame and cook on low flame for 8-10 minNow add mint and green chillies on top and give dum for 5 min