Mutton Pulao

Name: Mutton Pulao
Total time: 3600 s
Yield: 4 to 5 person
Cuisine: Pakistani
Ingredients: 1/2 kg Mutton; 3 glass Basmati Rice (soak in water for 15 minutes); Yakhni (Mutton stock); 1 oinon; 1 tomato; 1 piece ginger; 2 tbsp Garlic whole; 1 cinnamon stick; 2 black cardamom; 4 cloves; 3 green cardamom; 1/2 tsp black pepper; 1 bay leaf; 1 star anise; 1 small piece of nutmeg; to taste Salt; Tarka; 1 cup Ghee or oil up to you; 1 tsp zeera whole; 1/2 tsp Ginger paste; 1/2 tsp Garlic paste; 1 small oinon chopped

Bushra Mazhar @Bushra_1989

#WEARETOGETHER
Mutton Pulao is a family common in PAKISTAN , India and Turkish cuisine. The rice used almost invariably Basmati or saila.we always enjoyed it in the form of Mutton Pulao Raita , Aaloo Gosht or kabab.

Bushra Mazhar @Bushra_1989

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Ingredients

1 hour

4 to 5 person

1/2 kgMutton
3 glassBasmati Rice (soak in water for 15 minutes)
Yakhni (Mutton stock)
1oinon
1tomato
1 pieceginger
2 tbspGarlic whole
1cinnamon stick
2black cardamom
4cloves
3green cardamom
1/2 tspblack pepper
1bay leaf
1star anise
1small piece of nutmeg
to tasteSalt
Tarka
1 cupGhee or oil up to you
1 tspzeera whole
1/2 tspGinger paste
1/2 tspGarlic paste
1small oinon chopped

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Steps

1 hour

1

Make a Mutton stock Take a cooker and water, mutton and all yakhni ingredients cook until mutton is soft.
2

Mutton will done then take a separate pan add ghee and fry oinon till light golden brown add ginger garlic paste and zeera fry then.
3

Add mutton and slightly fry. We strains the mutton stock from it's yakhni then add all stock and cook till boil.
4

Rice water rinse and add rice in yakhni when water soaked in rice then 15 minutes ka liya dam main rakhy.
5

Serve hot with Raita, Kabab