Mutton Pulao

Name: Mutton Pulao
Yield: 4-6 persons
Cuisine: Pakistani
Ingredients: 500 gm rice; 500 gm Mutton; Salt; 6 cloves; 12 black pepper; 2 black cardamom; 2 taiz patta; 2 star anise; 2 onions cut into big square in size; 2 tbsp coriander seeds; 1 tsp sounf; 2 litre water; 6 garlic clove cut into two pieces; 1 inch ginger piece cut into pieces; 1 inch cinnamon piece; 1 onion finely cut; 1 cup oil; 4 cloves; 10 black pepper; 8 green pepper; 3 taiz patta; 2 star anise; 1 tsp cumin seeds; 2 black cardamoms; 1 inch cinnamon; 3 tbsp yogurt

Afsheen Aroos @cook_16730524

Karachi

#joy
Most popular dish of our family
Tips:
Always use high quality basmati rice
Soak rice for 15 minutes.
Rice shouldn't be full cooked before Dum.
Add 1/2 tsp vinegar while cooking, in this way your rice safe from stickying.
Most important cooking pan should be big. It will help rice to cook well.

Afsheen Aroos @cook_16730524

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Ingredients

4-6 persons

500 gmrice
500 gmMutton
For Yakhni/ broth:
Salt
6cloves
12black pepper
2black cardamom
2taiz patta
2star anise
2onions cut into big square in size
2 tbspcoriander seeds
1 tspsounf
2 litrewater
6garlic clove cut into two pieces
1 inchginger piece cut into pieces
1 inchcinnamon piece
For rice:
1onion finely cut
1 cupoil
4cloves
10black pepper
8green pepper
3taiz patta
2star anise
1 tspcumin seeds
2black cardamoms
1 inchcinnamon
3 tbspyogurt

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Steps

1

Pour 2 litre water in a pot, add mutton and all Yakhni spices. Cook it in medium flame.
2

When mutton is half done and half of the water dries out than close the stove. Put them in a side.
3

Now in a big pan, take oil and add onions finely cut slices. When onions turn golden brown, add ginger garlic paste, all spices, green chillies and Mutton. Bhonofy it well.
4
5

Now strain half broth in it and discard broth spices. After that add soaked rice in it and mix it well. At last add 3 tbsp yogurt in it and mix it well again. Check the salt in this stage, you can add salt in this time according to your taste buds.
6

At last your pulao is ready to serve. Serve them with raita, salad and chutneys.
7

Continuously check the rice with fingers. Add broth according to your rice. When water dries out and rice is half done. Do simmer/dum for 15 minutes.
8

Flame should be high for 5 minutes, than open the lid and mix the rice from up to down. Now close the lid again and simmer them for 10 more minutes in slow flame.