Mutton Polao recipe

 Mutton Polao recipe

Photo Credit: Google

Ingredients:

- 500 grams mutton, cut into pieces

- 2 cups Basmati rice, soaked in water for 30 minutes and drained

- 3 onions, thinly sliced

- 4 cloves of garlic, minced

- 1-inch piece of ginger, grated

- 2 tomatoes, chopped

- 2 green chilies, slit

- 1 teaspoon cumin seeds

- 4-5 whole cloves

- 2-3 green cardamom pods

- 1-inch cinnamon stick

- 1 bay leaf

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1/2 cup plain yogurt

- 4 tablespoons ghee (clarified butter)

- Salt to taste

- Fresh coriander leaves, chopped for garnishing

Instructions:

1. Heat ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.

2. Add the sliced onions and sauté until they turn golden brown.

3. Add the minced garlic and grated ginger. Cook for a minute until fragrant.

4. Add the mutton pieces to the pan and cook until they are browned on all sides. Stir occasionally to prevent sticking.

5. Add the chopped tomatoes and green chilies. Cook for a few minutes until the tomatoes are soft and mushy.

6. Reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Mix well to coat the mutton with the spices.

7. Stir in the yogurt and cook for a few minutes until the mutton is well-coated and the yogurt is well incorporated.

8. Add 4 cups of water to the pan and bring it to a boil. Once boiling, cover the pan with a lid and simmer on low heat for about 40-45 minutes or until the mutton is tender and cooked through.

9. Meanwhile, in a separate pot, bring water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook the rice until it is 70% cooked (still slightly firm). Drain the rice and set it aside.

10. Once the mutton is cooked, spread the parboiled rice evenly over the mutton in the pan. Do not stir.

11. Cover the pan tightly with a lid and cook on low heat for another 15-20 minutes until the rice is fully cooked and fluffy.

12. Once done, remove the pan from heat and let it sit, covered, for about 10 minutes to allow the flavors to meld.

13. Fluff the pulao gently with a fork and garnish with fresh coriander leaves.

Your delicious Mutton Pulao is now ready to be served! Serve it hot with raita (yogurt sauce) or your favorite side dishes. Enjoy!