Mutton Pulao

Mutton pulao is a flavorful recipe in which the rice is cooked in delicious mutton stock. The ingredients for mutton biriyani and mutton pulao are almost same. And the taste stands in two equal balances but different!!! Serve this irresistible pulao to your family and enjoy the weekend. 

Ingredients:

1. Mutton-1 kg
2. Oil+ghee- 3 tbsp
3. Cinnamon stick-2(one inch size)
4. Cloves-4
5. Bay leaves-2
6. Cardamom pods-3
7. Onion thinly sliced-3
8. Tomato thinly sliced-2
9. Ginger, garlic, green chilly paste- 2 tbsp
10. Curd-3 tbsp
11. Turmeric powder-1/2 tsp
12. Chilly powder-1 tsp
13. Pepper powder-1 tsp
14. Carrot chopped-2 tbsp
15. Garam masala-1 tbsp
16. Mint leaves chopped-3 tbsp
17. Coriander leaves-3 tbsp
18. Lemon juice-1 tbsp
19. Salt-to taste
20. Oil-2 tbsp
21. Basmati rice-2 cups
22. Boiling water-3 ¾ cup (including mutton stock)
23. Salt-to taste 

Preparation:

• Soak the rice in water for 30 minutes. 
• Wash and clean the mutton pieces.
• Marinate half of the turmeric powder, pepper powder, coriander powder, garam masala and salt.
• Pressure cooks it until cooked.
• In a large pan heat of oil (or ghee) and add whole garam masala pieces(cinnamon, clove, bay leaf and cardamom).
• Add onion in to it and sauté until golden brown in color.
• Add ginger, garlic, green chilly paste in to it.
• When the raw smell goes off; add all the remaining powders one by one mixing well after each addition.
• Add curd in to it and mix well.
• Add chopped tomatoes in to it.
• When the tomatoes are sauted and mashed well add, coriander leaves and mint leaves. 
• Meanwhile in another pan; roast the drained basmati rice with 1 tbsp of ghee for  4 minutes in low flame without breaking the rice.
• Add  this sauted rice,  cooked mutton along with its stock, boiling water, carrots chopped, lemon juice and enough salt in to the prepared onion masala.  (mutton stock + boiling water= 3  3/4 cup)
• Mix well, cover the lid tightly and cook for medium flame until all the water gets absorbed and the rice gets cooked with the masala.
• Don’t stir the pan often;  Give stirring gently at two or three times only at the last stage of cooking. Otherwise the rice may get broken.
• When all the water gets absorbed switch off the flame, close the lid for another 15 minutes.
• Then only all the moisture from rice gets absorbed and you will get a nice pearl like rice. 

• Add in to serving plates and serve hot with some raitha and pickle.