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.