Mutton Pulao

Fixings:

  • Muslin fabric
  • Cinnamon sticks 3-4
  • Cumin seeds 1 tsp
  • Dark pepper 1 tsp
  • Dark cardamom 1
  • Coriander seeds 1 tbs
  • Cloves 4-5
  • Green cardamom 4-5
  • Nutmeg, and Mace little PC each
  • Fennel seeds 1 tsp
  • Lamb ½ kg
  • Onion 1
  • Garlic cloves 5-6
  • Salt 1 and ½ tsp or to taste
  • Water 7-8 cups (1.89 l)
  • Oil ½ cup
  • Onion cut 1
  • Cloves 4-5
  • Dark pepper ½ tsp
  • Green cardamom 4-5
  • Green chilies cut 3-4
  • Cumin seeds ½ tsp
  • Ginger garlic glue 1 tbs
  • Dark pepper powder 1 tsp
  • Salt 1 tsp or to taste
  • Yogurt 1 cup (0.24 l)
  • Rice splashed ½ kg

Bearings:

  • Take a muslin fabric and include all entire flavors (cinnamon sticks, cumin seeds, dark pepper, dark cardamom, coriander seeds, cloves, green cardamom, nutmeg and mace, fennel seeds) and tie them in a pack.
  • In a dish include lamb, Whole flavors pack, onion (cut in 4 sections), garlic cloves, salt and water. What's more, bubble lamb until water is decreased to half and sheep is delicate.
  • Presently strain lamb. Take out lamb pieces and put in a safe spot. Spare sheep stock, and put in a safe spot. Remaining fixings (onions, garlic and flavors pack) will be disposed of.
  • In a dish, heat oil and include onion, fry for a min and include, cloves, dark pepper, green cardamom and fry until onion are brilliant earthy colored.
  • Include green chilies, cumin seeds, and snap for a min and include bubbled sheep and fry for 2-3 minutes.
  • Include ginger garlic and blend well, include dark pepper powder and salt.
  • Include yogurt continuously while blending and cook/fry until oil isolates.
  • Presently add lamb stock carry it to bubble, and include rice.
  • Cook until little water remains.
  • Spread and steam cook (dum) for 10 minutes.
  • Tasty Mutton Pulao is prepared to serve.

At last, we see this video to know more about this recipe: