How to make mutton pulao (Eid special)

Mutton pulao

The mutton pulao is the other name for royal biryani in my opinion. The richness in this dish is too much as the aroma itself is enough to tell you whether you can resist it or not. Apart from that the taste is really undeniable and it cannot be eaten without being shared so you better share it before people come and take it from you. Enjoy 

Ingredients

1/2  kg of mutton ( cut into 1 inch pieces)

1 1/2  cups of rice

salt (to taste)

1/2  tbsp dry ginger powder

3-4 cloves

2-3 black peppercorns

2 cinnamon sticks (2 inch)

1 bay leaf

1/4  tsp green cardamom powder

4 tbsp ghee

1 1/2  tsp caraway seeds (jeera)

a pinch of asafoetida

3 green chillies (stemmed)

3 cups of mutton stock

1 cup of yogurt

Method

First soak the rice in 3 cups of water for 30 minutes, drain and keep it aside. Then take a medium bowl and mix mutton with salt, fennel powder, dry ginger powder, black peppercorns, cloves, bay leaf, cinnamon and green cardamom and leave it to marinate for about 30 minutes.

After that heat ghee in a pan and add caraway seeds, asafoetida and fry for 5 to 10 seconds. Then add the marinated mutton and fry again for 4 to 5 minutes.

Then add salt, green chillies, mutton stock and bring it to a boil. Cover and simmer it for 10 minutes while stirring between the time.

After that in another vessel whisk the yogurt until it becomes smooth and add the mutton to it little by little while stirring it all the time so the gravy stays equal. Finally and the drained rice and mix well.

Cook it on high heat and when the mixture comes to a boil reduce the heat and cook until both the rice and mutton are cooked properly. Serve hot.

Share and enjoy.