Mutton Pulao
| Serves: |
18 |
| Preparation Time: |
15 M |
| Cooking Time: |
60 M |
| Difficulty: |
Easy |
Ingredients:
- 1½ kg Basmati Rice
- 2 kg Mutton Pieces
- 2 tbsp Ginger-Garlic Paste
- 1 kg Potatoes (peeled & cubed)
- ¼ tsp Jelabi Color
- 10 Kashmiri Chilies
- 20 Black Peppercorns
- 1 tsp Mace
- 2 Star Anise
- 1 tsp Caraway Seeds
- 4 Cloves
- 1 inch Cinnamon Stick
- ½ Nutmeg
- 2 large Black Cardamoms
- 1 cup Curd
- 2 large Onions (chopped)
- 2 large Onions (sliced)
- 4 large Tomatoes
- 4 Bay Leaves
- ½ cup Raisins
- 1 cup Cashew Nuts (fried)
- 6 boiled Eggs (cut into quarters)
- Salt (to taste)
- 1 tbsp Ghee
Cooking Instructions:
- Divide rice into two equal portions.
- Combine the first rice portion with salted water, little jelabi color, and 2 bay leaves in a pan. Cook.
- Combine the second portion of rice with 2 bay leaves in a fresh pan and cook . Drain the rice.
- Grind all the spices together into a fine powder.
- Mix mutton pieces with ground powder, ginger-garlic paste, curd, and salt. Marinate for 10 minutes.
- Heat ghee in a pan and fry sliced onions until golden brown.
