Mutton Pulao

Mutton Pulao
Ingredients
500 gms mutton on bone
500 gms rice**
1 onion
1 tbs coriander seeds powder
1 tsp fennel powder
1 tsp pepper powder
1/2 tsp cumin seeds
1/2 tsp caraway seeds or shahi jeera
5 green cardamoms
1 black cardamom
1 inch cinnamon stick
3-4 cloves
1 bay leaf
1/2 cup chopped coriander leaves
2 tsp salt (to taste)
2 tbs oil
Marinade
3-4 green chillies crushed
1 tbs ginger paste
1 1/2 tbs garlic paste
1/2 cup curds
1 tsp salt
Method
Mix all the ingredients for the marinade with the mutton and set aside for about 30 mins.
Heat oil in a pot and fry the whole spices on a slow flame till they release their aromas, about 2 mins. Add the marinated mutton and mix well. Turn the heat to full and fry till the meat releases the water and the water has dried up and the ginger garlic paste has lost it’s raw smell. *Cover the meat in water, about 2 cups. Bring to a boil, cover and let it simmer for 30 mins or till the meat is tender but not fully cooked yet. Check every 10 mins, stir and add some water if needed. Meanwhile, wash and soak the rice for about 30 minutes while the meat cooks.
Once the meat is done, add the rice, salt and coriander leaves. Mix well and add about 3 to 4 cups of water. Bring to a boil, cover and let it simmer for about 10 minutes. The rice and meat should be
cooked and the water dried up.
Serve with a raita, salan or plain.
For Pressure Cooker
*Follow the same process as above till the asterisk, but in a pressure cooker. Add just 1 1/2 cups of water and cook under pressure, 1 whistle on high heat and 3 whistles on medium heat. Let the
cooker cool and release the pressure on it’s own. Transfer the meat to a pot, add the rice, salt and coriander leaves and 2 1/2 cups of water. Cook till rice and mutton are done.
**I have taken a 1:1 ratio for the meat and rice, but if you prefer more meat, take a 60:40 ratio of meat to rice