Mutton Pulao

Cuisines

Best for

Recipe

Ingredients

	1 cup	Basmati rice
	300 grams	Mutton , cut into pieces
	2 tablespoons	Ghee
	1	Onion , thinly sliced
	1	Tomato , chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Cumin , seeds
	2	Cardamom , green pods
	1	Cinnamon stick
	2	Clove
	1 teaspoon	Red chili powder
	0.5 teaspoon	Turmeric powder
	0.5 teaspoon	Garam masala
	1 cup	Yogurt
	2 cups	Water
	—	Salt , to taste
	2	Green Chili , slit
	1 handful	Cilantro , chopped
	1 handful	Mint , chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat ghee in a deep pan and add cumin seeds, cardamom pods, cinnamon stick, and cloves.
3. 3 Once the spices are fragrant, add the sliced onion and sauté until golden brown.
4. 4 Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add the chopped tomato and cook until it softens.
6. 6 Add the mutton pieces and cook on high heat until they are browned on all sides.
7. 7 Stir in the red chili powder, turmeric powder, and salt.
8. 8 Add the yogurt and mix well, cooking until the oil separates from the masala.
9. 9 Pour in the water and bring to a boil. Cover and simmer until the mutton is tender.
10. 10 Add the drained rice, green chilies, and half of the chopped coriander and mint leaves.
11. 11 Cover and cook on low heat until the rice is fully cooked and the water is absorbed.
12. 12 Sprinkle garam masala and the remaining coriander and mint leaves on top.
13. 13 Gently fluff the pulao with a fork before serving.