Mutton Pulao

Name: Mutton Pulao
Total time: 5400 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1 kg mutton; 2 medium-sized onions, chopped/ grated; 1 teaspoon ginger garlic paste; 3 medium-sized tomatoes pureed; 1 cinnamon; 6-7 green cardamoms; 1 black cardamom; 2 teaspoons red chilli powder; 1 bay leaf; 1 teaspoon turmeric powder; as required Salt to taste; 5-6 strands saffron soaked in 1/2 cup of warm milk; 3 cups water; 1.5 cup basmati rice; 1 tablespoon mustard oil; 1 tablespoon desi ghee; 1 handful fresh coriander leaves chopped

Harneet Kour @khiyal

An all-time favourite. A classic pulao made with aromatic spices and love! #muttonpulao #mutton #pulao #cookpadindia #cookpad

Harneet Kour @khiyal

An all-time favourite. A classic pulao made with aromatic spices and love! #muttonpulao #mutton #pulao #cookpadindia #cookpad

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Ingredients

1 hr 30 min

5 people

1 kgmutton
2medium-sized onions, chopped/ grated
1 teaspoonginger garlic paste
3medium-sized tomatoes pureed
1cinnamon
6-7green cardamoms
1black cardamom
2 teaspoonsred chilli powder
1bay leaf
1 teaspoonturmeric powder
as requiredSalt to taste
5-6 strandssaffron soaked in 1/2 cup of warm milk
3 cupswater
1.5 cupbasmati rice
1 tablespoonmustard oil
1 tablespoondesi ghee
1 handfulfresh coriander leaves chopped

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Steps

1 hr 30 min

1

In a pressure cooker, heat oil till it smokes. Turn off the flame. Add desi ghee. Add cinnamon, black cardamom, and bay leaf. Turn on the flame.
2

Add onions and fry. Keep stirring from time to time.
3

In a grinder grind garlic cloves, ginger and tomatoes.
4

Add the puree and stir well. Add washed mutton pieces. And roast.
5

Add salt, red chilli powder and turmeric powder. Roast well.
6

Add half the saffron milk to washed basmati rice and the rest to the mutton. Bhuno.
7

Add water and chopped coriander leaves. Pressure cook till the mutton is tender.
8

Add washed rice and cook on low flame.
9

Check in between to see if the rice is cooked.
10

Mutton Pulao is ready to serve. Garnish with coriander twigs/ green chillies.
11

Serve hot with pickle and raita.