Mutton Pulao

  • 1 kg Mutton
  • 150 gm Cashew nuts
  • 60 gm Ghee
  • 12 Cloves
  • 1 bunch Coriander leaf
  • 1 garlic (ground)
  • Salt as per taste
  • 1 tbsp Milk
  • 1 kg Pulao Rice
  • 6 Onions
  • 6 Cardamoms
  • 12 Peppers
  • 1 inch piece Ginger (ground)
  • 8 Green Chills (ground)
  • 2 tbsp Cooking Oil
  • 1/4 tbsp Saffron
Ingredients for Masala:
  • 1 Garlic (beaten)
  • 2 inch piece Cinnamon
  • 10 Peppers
  • 1 tbsp Dhania Powder
  • 1 tbsp Poppy seed
  • 1 inch piece Ginger (beaten)
  • 10 Cloves
  • 8 Cardamoms
  • 5 Green Chilli (slit)
  • Wash the rice with clean water and drain out the water. Chop the onion into small pieces. Keep all the masala ingredients in a clean cloth and tie it.
  • Now cut the mutton into small pieces, clean it with water and boil it with water. After it is boiled, keep the masala tied in cloth and continue the boiling for about 15 more minutes. Stop boiling and allow it to cool. Segregate cloth from masala after squeezing out liquid portion and keep the masala separately.
  • Fry clove cinnamon and pepper with cooking oil in a vessel. Mix garlic, ginger and green chilli, and stir well.
  • After some time, add boiled mutton pieces washed rice, masala kept out of cloth, salt as required for taste and pour required quantity of water. Now add chopped coriander leaf and cover the chop of the vessel with a plate and boil till the rice is boiled. After it is boiled, mix it properly with scoop. Sprinkle saffron melts hot milk on the Pulao and add little by little ghee on boiled mutton pieces and mix well. Tasty Mutton Pulao is now ready to eat.

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