Mughlai Mutton Pulao Recipe

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Directions

• In a bowl add mutton pieces with salt, red chili, cumin, coriander and garam masala powder and mix it well and marinate it for 45 minutes.
• Heat oil in a pan and fry the onions in it for 5 minutes on a low flame and add ginger garlic paste and cook for 2 minutes.
• Add green chilies and cook for a minute on a low flame and pour the marinated mutton with the marinate into the pan.
• cook for 2 minutes until the spices are mixed uniformly and cover with a lid and cook on a low flame for 7-8 minutes.
• In another deep bottomed pan, add ghee and add bay leaf, peppercorns, cinnamon, cardamom and cloves and fry it for 1 min.
• Then add cashew nuts to the pan and saute on a low flame for a minute and add raisins too and then pour the rice into the pan.
• Fry the rice for 2-3 minutes on a low flame and by now, the mutton must be half cooked.
• Check if the oil is floating on top of the mutton gravy and pour the half cooked mutton gravy into the rice and mix it nicely.
• Add 3 cups of water and salt if required and cover with a lid and cook for 18-20 minutes on low flame.
• When the rice and meat are cooked, pour the saffron on top of the pulao and switch off the flame.
• Transfer it in to a serving plate and serve it hot with raita.

Meghna Nath