Mutton Pulao

Name: Mutton Pulao
Cuisine: Indian
Ingredients: 500 gms mutton with bones; 1 cup basmati rice, soaked for 30 minutes; 1 potato, cut into half; 3-4 tbsp ghee; 2 bay leaves; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1/2 tsp turmeric powder; 1 tbsp coriander-cumin powder; 1-2 tsp red chilli powder; 1 tsp garam masala powder; to taste salt; 1 tomato, chopped; handful mint & coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - Consumption of non-vegetarian food is as essential as having veggies and greens, as they have a lot of health benefits. Besides being a rich sauce of proteins, it strengthens the immune system and gives us energy. So I would like to share a quick pressure cooker method of preparing mutton pulao, which is absolutely a no-fuss recipe that can be dished out at short notice and when you wish to keep it simple.

It is a one-pot delicacy that goes well with just a raita and some salad as accompaniment. You just don't need anything else. It is perfect when you are craving for some non-veg. dish. It requires just basic ingredients available in your kitchen, nothing fancy. I have added a potato but it is purely optional. The addition of coriander & mint leaves gives a nice fragrance to the dish. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

500 gmsmutton with bones
1 cupbasmati rice, soaked for 30 minutes
1potato, cut into half
3-4 tbspghee
2bay leaves
1"cinnamon stick
2-3green cardamoms
4-5cloves
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
1/2 tspturmeric powder
1 tbspcoriander-cumin powder
1-2 tspred chilli powder
1 tspgaram masala powder
to tastesalt
1tomato, chopped
handfulmint & coriander leaves, chopped

Saved

Steps

1

Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside.
2

Heat ghee & saute the potatoes till light brown. Drain & keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. Saute for a few seconds.
3

Add the onion and stir fry till light brown. Add the ginger-garlic paste & all the dry spices mixed with some water. Saute till the ghee separates.
4

Add the tomato and continue to fry till it is mashed well.
5

Now add the drained mutton followed by the soaked rice. Mix everything well and saute for 2 minutes.
6

Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & the fried potatoes. Pressure cook for 2 whistles.
7

When done, fluff it up with a fork. Serve with some raita and salad for a sumptuous meal.