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Mutton Pulao

 INGREDIENTS:

  1. Mutton 1 kg
  2. Yogurt 2 cups
  3. Ginger garlic paste 2 tbsp
  4. Lemon juice 2 tbsp
  5. Mint leaves 1 cup
  6. Salt as required
  7. Green chilies 6-8 nos.
  8. Onions 3 cups sliced finely
  9. Bay leaves 2 nos.
  10. Green cardamom 5-6 nos.
  11. Black cardamom 1-2 nos.
  12. Cloves 4-5 nos.
  13. Cinnamon stick 1 inch
  14. Peppercorns 8-10 nos.
  15. Basmati rice 750 gm or 3 cups
  16. Oil 1 cup
  17. Water 4 cups approx.

MARINATION:


Marinate the mutton with salt and curd. Cover and set aside at least for three hours. Marinating the mutton overnight yields good result. 

PREPARATION:


Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.

METHOD:


Serving Size 4

Coarsely crush the spices-green and black cardamom, cloves, peppercorns and cinnamon stick. 

Heat a pan with 2 tbsp oil. Add bay leaves and the ground spices. Roast the rice for 4-5 minutes. When you smell the nutty aroma of rice when roasting switch off the flame. This process gives a good texture to the rice. Moreover, the rice stays firm and does not break while pressure cooking.

Heat oil in a pressure cooker. Add the sliced onions and slit green chilies. Sauté for about 10 minutes till the onions are caramelized. Add ginger-garlic paste and cook until the raw smell disappears.

Add the mutton and cook till the oil separates from the gravy. If the gravy appears too watery cook further till it forms a thick gravy. 

Add the toasted rice to the gravy. Add the mint leaves and lemon juice and give it a good mix. Check for salt and other seasonings. Adjust at this stage if needed. 

Add water and combine everything together. Pressure cook up to two whistles. Lower the flame and simmer for 2 minutes before turning off the heat. Allow the pressure cooker to cool for 3-4 minutes and then release the pressure. Remove the lid.

Gently fluff up the biryani by running a fork around the edges without breaking the rice. Allow the biryani to rest for another 5-10 minutes. 

Serve hot with raita.

NOTES:

Before adding rice to the gravy, the mutton should be half cooked. Otherwise, pressure cook the mutton on high flame for 3-4 whistles or more depending on the quality of meat. 





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