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Ingredients for Mutton Pulao:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Mutton – 1 kg (curry cut with fat and bones).
– Basmati Rice – 750 gms (4 United States cup measures).

For cooking the Mutton:.

– Shahjeera (Caraway seeds)- 1 tsp.
– Black cardamom- 2.
– Cinnamon- 2.
– Cloves- 4.
– Bay leaf- 2.
– Black Peppercorns- 12-15.
– Javitri (Mace)- 1 flower.
– Jaiphal (Nutmeg), grated- 1/2 tsp.
– Coriander powder- 2 tsp.
– Salt- 2.25 tsp.
– Ginger Garlic paste- 2 tsp.
– Blended yogurt-3 tablespoon.
– Ghee (clarified butter)- 2 tablespoon.
– Sliced onions- 100 gms.
– Sliced tomatoes- 100 gms.
– Coriander leaves, chopped- 3 tablespoon.
– Mint leaves, sliced- 2 tablespoon.
– Green Chillies, cut- 6.
– Water- 500 ml.

For preparing the Pulao:.

– Oil- 3 tablespoon.
– Ghee- 2 tbsp.
– Green Cardamom- 5.
– Cloves – 7-8.
– Black Cardamoms- 2.
– Black peppercorns -6.
– Mace-1 flower.
– Star Anise-1.
– Sliced onions- 3 (180gms).
– Green Chillies- 6-7 cut.
– Ginger garlic paste- 4 tsp.
– Blended curd/yogurt- 4 tablespoon.
– Coriander powder-3 tsp.
– Garam Masala powder- 1.5 tsp.
– Coriander leaves, sliced- 4 tbsp.
– Mint leaves, sliced – 4 tablespoon.
– Water- 6 cups (including the Yakhni or stock, not strained).
– Salt- 2 tsp.
– Birista for garnishing – 3 tablespoon (1 medium onion).

Preparation:.

– Slice the onions & tomatoes. Slice the coriander and mint leaves and cut the green chillies. Likewise grate the Nutmeg (Jaiphal) to offer 1/2 tsp.
– Soak the Basmati Rice 30 mins prior to cooking (contributing to the boiling water).
– Slice 3 medium onions, cut the green chillies and slice the coriander & mint leaves.
– Likewise slice 1 medium onion and fry it in hot oil till golden (birista) to be used as a garnish.
– Blend the curd/plain/Greek yogurt and set aside.
– Once the mutton is cooked, secure only the pieces and reserved.
– For the mutton stock (Yakhni) left after taking out the meat, procedure to offer 6 US cup step of liquid for preparing the rice. Add water for any deficiency.

Process:.

To cook mutton:.
– Take a pressure cooker and add all the ingredients. Give a mix and then add 500 ml water.
– Mix once again & close the cover. Pressure cook for 4 whistles, first whistle on high heat and the balance 3 whistles on medium low heat. In case you do not have a pressure cooker, cook covered on low heat in a pan for around 45 mins till the meat hurts.
– As soon as pressure is released, eliminate the mutton pieces and keep individually.
– Add water to the stock (not strained) to provide 6 cups of liquid to be utilized for cooking the Pulao.

To cook Pulao:.
– Now take a pan and heat oil & 2 tbsp ghee.
– Include all the whole spices and give a stir. Now include the cut green chillies and fry for 15 secs.
– Now include the chopped onions and fry on medium heat for around 8 mins till light brown. Include the ginger garlic paste and fry on low heat for 2 minutes.
– Add the boiled mutton pieces (without gravy) and mix and fry on medium heat for 2 mins. Add the coriander powder and garam masala powder and mix & fry for 3 mins. Now include the Yakhni (not strained) and the salt.
– Also add the sliced coriander leaves and mint.
– Once the water comes to a boil include the stretched rice and provide a mix.
– Let it cook in high heat for around 5 minutes.
– Offer a stir and after that cover & cook on low heat for 5 minutes.
– Raise the cover gently stir it once again.
– Cover & cook on low heat for another 5 mins and then garnish with fried onions.
– Switch off heat and let it rest for 30 minutes before serving.

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