Mutton Pulao

 INGREDIENTS:

1. Mutton 1 kg
2. Yoghurt 2 cups
3. Ginger-Garlic Paste 2 tbsp
4. Lemon Juice 3-4 tbsp
5. Mint Leaves 1 cup
6. Salt as required
7. Green Chilis 6-8 
8. Onions 3-4, sliced finely
9. Bay Leaves 2 
10. Green Cardamom 5-6
11. Cloves 4-5 
12. Cinnamon 1 inch
13. Peppercorns 8-10 
14. Basmati Rice 750 grams or 3 cups
15. Oil 1 cup
16. Water 4 cups approx.

MARINATION:

Marinate the mutton with salt and curd. Cover and set aside for at least three hours. Marinating the mutton overnight yields good results. 

PREPARATION:

Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.

METHOD:

Serving Size: 4-5

Coarsely crush the whole spices. Keep aside.

Heat a pan with 2 tbsp of oil. Add bay leaves and the ground spices. Roast the rice for 4-5 minutes. When you smell the nutty aroma of rice, switch off the flame. This process gives the rice a good texture. Moreover, the rice retains its shape and texture and remains intact during pressure cooking.

Heat oil in a pressure cooker. Add the sliced onions and slit green chilis. Sauté until the onions are caramelized. Add ginger-garlic paste and cook until the raw smell disappears.

Add the mutton and cook till the oil separates from the gravy. If the gravy appears too watery, cook further until it thickens.

Add the toasted rice to the gravy. Add the mint leaves and lemon juice and mix. Check for salt and other seasonings. 

Add hot water and combine everything. Pressure cook for up to two whistles. Lower the flame and simmer for 2 minutes. Let the pressure cooker rest for 3–4 minutes, then carefully release any remaining pressure. Remove the lid.

Gently fluff up the pulao by running a fork around the edges without breaking the rice. Allow the pulao to rest for another 5-10 minutes. 

Serve hot with raita.

NOTES:

Before adding rice to the gravy, the mutton should be half-cooked. Alternatively, pressure-cook the mutton on high heat for 3–4 whistles, or a bit longer if the meat is tougher.