Mutton Pulao is one of the famous dishes of Pakistan (especially Punjab province) and Afghanistan. This is a very mild aromatic dish of rice and meat and is extremely nutritious…..
Ingredients:
FOR STOCK
- 1 kg mutton chops/ mutton pieces (pieces with some fats on)
- 7 ½ cups water
- 1 tbspn dry coriander
- 1 tbspn cumin seeds
- 4 black cardamoms
- 1 tspn black peppercorns
- 1 tbspn mace
- 1 tbspn cracked nutmeg
- 1 tspn cloves
- 4 – 6 garlic cloves
- 1 tspn crushed ginger
- 1 bay leaf
- 2 ½ tspns salt
- Few saffron strands
- 1 big piece of cinnamon
- 1 tbspn dried fenugreek leaves
- 1 onion sliced
FOR PULAO
- ¾ cup oil/ ghee
- 1 small onion sliced
- 2 tbspns yogurt
- 3 ½ cups super kernel rice
- Some ginger juliennes
- 2 green chilllies
- Some water to soak the rice
(you can use basmati rice instead)
Procedure:
-In a pressure cooker or in a simple vessel place all the ingredients given for stock and cook until the meat in tender. If cooking in a pressure cooker, make sure you don’t overdo the meat. The meat should not be over cooked.
-Strain and reserve the stock and meat. Dispose of the residue of whole spices and vegetables.
-In a separate vessel, heat some oil or ghee (use ghee for rich and heavy Pulao) and fry onion and ginger juliennes in it.
-When the onion is golden brown add boiled meat and yogurt. Stir and cook for 1 minute. Now add 7 cups of stock and bring it to a boil.
-Add soaked rice and cook on medium heat until very less water is left. Add green chilllies and cover the vessel and let the Pulao cook on slow flame for 5- 10 minutes or until the whole water is absorbed and rice are dry.
-Serve.