Mutton Pulao

INGREDIENTS

• 600g Mutton Shoulder
• 400g Basmati Rice
• 2 Onion
• 240g Yogurt
• 20g Ginger
• 8 cloves Garlic
• 60ml Cooking Oil
• 4 Green Cardamom
• 4 Clove
• 8 cms Cinnamon
• 1 Bay Leaf
• 1 tsp Cumin Seed
• 1 tsp Black Pepper
• 3 tsp Salt
• 1200ml Water

STEPS

1. 1

   Rinse 400g of basmati rice under cold water until the water runs mostly clear. Soak it in fresh water for 30 minutes, then drain.

   ⏱ 30 min

2. 2

   Combine 600g of mutton shoulder (cut into 3 cm pieces), 240g of yogurt, 20g of ginger (grated), 8 cloves of garlic (crushed), and a pinch of the 3 tsp of salt in a bowl. Cover and marinate for 30 minutes in the refrigerator.

   ⏱ 30 min

3. 3

   Heat 60ml of cooking oil in a heavy pot over medium heat. Add 2 onions (thinly sliced) and fry for 8 to 10 minutes, stirring often, until deep golden brown.

   ⏱ 8 min

4. 4

   Add 4 green cardamoms, 4 cloves, 8 cms of cinnamon, 1 bay leaf, 1 tsp of cumin seed, and 1 tsp of black pepper. Stir for 30 seconds until fragrant.

   ⏱ 1 min

5. 5

   Add the marinated mutton and fry over medium-high heat for 8 minutes, stirring, until the exterior is browned and the yogurt mixture has thickened.

   ⏱ 8 min

6. 6

   Add 1200ml of water and the remaining 3 tsp of salt. Bring to a boil, cover tightly, reduce to low heat, and simmer for 55 to 60 minutes until the mutton is tender. Keep the pot covered and check that the meat is cooked through with no raw-looking centre.

   ⏱ 55 min

7. 7

   Stir the drained rice into the mutton and broth. Bring back to a gentle boil, cover tightly, and cook over low heat for 18 minutes, until the rice is tender and the liquid is absorbed.

   ⏱ 18 min

8. 8

   Remove the pot from the heat and leave it covered for 10 minutes. Fluff the pulao gently with a fork and serve hot.

   ⏱ 10 min