Mutton Pulao

Ingredients

Mutton – 1/2 kg cut into big pieces

Basmati Rice – 2 1/2 cups

Oil – 1 tbsp

Ghee – 2 1/2 tsp

Cloves – 6

Bay leaves – 2

Cardamom – 5

Star anise – 1

Cinnamon – 4 (2″ pieces)

Onion – 1 big sliced

Ginger-garlic paste – 2 1/2 tsp

Tomatoes – 2 chopped

Green chillies – 4 slit

Coriander leaves – 1/2 cup chopped

Mint leaves – 1/2 cup chopped

Biriyani masala – 2 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp

Pepper powder – 1/2 tsp

Turmeric powder – 1 tsp

Curd – 1 cup

Water – 2 cups

Salt – to taste

For Garnishing

Onion – 1 sliced

Cashew nuts – 2 tbsp

Golden raisins – 2 tbsp

Oil – for frying

Method

Heat oil and ghee together in a pressure cooker and splutter the whole spices.  Fry the onions till light brown and add ginger-garlic paste.  Saute for a minute and add tomatoes, green chillies, coriander and mint leaves.  Saute for 2 minutes and add the spice powders.  Stir well till the aroma comes out.  Then add the mutton pieces, curd, water and salt.  Pressure cook for 15 minutes on a low flame, after the first whistle.  Allow it to cool.  Wash and soak the rice in water for 30 minutes.  Open the pressure cooker, drain and add the rice to the cooked mutton.  The gravy should be 1″ above the rice.  Add more water only if required.  Pressure cook for another 6 minutes on a low flame, after the first  whistle.  Yummy ‘Mutton Pulao’ is now ready!  Serve it along with tomato salad, pickle and pappads.  Enjoy with your loved ones!