Mutton pulav

Name: Mutton pulav
Cuisine: Indian
Ingredients: 3 cups Basmathi rice; 300grm Mutton; 2 Onion big (thinly sliced); 2 Tomato (cut into 8); 8 Green chilli (cut into two); 1 tbsp Ginger garlic paste; 2 Cinnamon stick; 10 Clove; 8 Cardamon; 3 Bay leaf; 20 Cashew nuts (fry in ghee for garnish); 3 tbsp Yogurt; 2tbsp Coriander leaves chopped); 2tbsp Mint leaves; 1 tsp Lime juice; 8 tbsp Ghee; 6 tbsp Oil; 1/2 tsp Turmeric powder; 1 tsp Chilli powder; as per taste Salt

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Ingredients

3 cupsBasmathi rice
300grmMutton
2 Onion big (thinly sliced)
2Tomato (cut into 8)
8Green chilli (cut into two)
1 tbsp Ginger garlic paste
2Cinnamon stick
10 Clove
8Cardamon
3Bay leaf
20Cashew nuts (fry in ghee for garnish)
3 tbspYogurt
2tbsp Coriander leaves chopped)
2tbspMint leaves
1 tspLime juice
8 tbspGhee
6 tbspOil
1/2 tspTurmeric powder
1 tspChilli powder
as per taste Salt

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Steps

1

Soak rice for 30min
2

Wash mutton marinate with turmeric powder, chilli powder, salt, 2tbs yogurt and keep at least 30min
3

Cook mutton with 2glass of water in pressure cooker after the 1st whistle, reduce flame and cook 10min
4

Keep pressure pan, add ghee and oil, fry whole garam masala, then add onion, green chilli and fry until brown
5

Add tomato, ginger garlic paste, mint leaves, coriander leaves, 1tbs yogurt, stir for 5min
6

Drain cooked mutton, add with pulav masala, stir for 5min, and add the stock 1:1 and half ratio. (if stock is not sufficient, you can add water)
7

When it boil, add drained rice, cover and cook in medium flame, after the 1st whistle, reduce flame and cook for 7min
8

Once steam completely out open and garnish with fried cashewnut
9

Serve with yummy mutton pulav with raitha