Mutton Pullao
From my recipe book collection. A delicious meal, this recipe.
Sourced from: By Uma B Gupta in Kant's Books a guide to Nov Veg cooking.
1/2 kg rice, 1/2 kg mutton, 100 grams cashewnuts, 2 large onions, 3 tsps ghee, 8 cloves, 10 peppercorns, 3 cardamoms, 1 tsp shahjeera, 1 tsp ginger paste, 1 tsp garlic paste, 4 green chillies, TO BE TIED IN A CLOTH: 6 cloves garlic flaked, 1 inch piece ginger, 1 stick cinnamon, 6 cloves, 10 peppercorns, 3 cardamoms, 1/2 tsp coriander powder, 1 tsp poppy seeds, 2 bay leaves, 2 green chillies
Clean and wash the mutton, Put in the cooker, Pour sufficient quantity of water and put in the tied masala bag. Add salt to taste and steam for ten minutes. Keep aside. Remove the mutton from the cooker after extracting the juice from the masala bag. Heat ghee. Fry the cinnamon, cloves, peppercorns, shahjeera. Add onions, cashenuts and fry till light brown. Add ginger and garlic paste and fry for half a minute. Add washed rice, mutton and salt to taste. Pour leftover mutton stock with the required quantitiy of water. Seam cook till done. Dissolve saffron and sprinkle on the pullao. Put spoonful of pure ghee on top. Mix slowly. Garnish with onion and lemon rings.
All recipes
