500 Grams Mutton , cubed.
1 Large Onions- ( sliced and fried till golden brown,then drained).
1 Tablespoon Garlic Paste.
1 Teaspoon Ginger Paste.
Paste from 4 Green Chilies.
1 Teaspoon Sauf / Fennel Powder.
1 Teaspoon Home Made Garam Masala.
4-5 Tablespoons Thick Curd.
Marinate the mutton in the above for 4-6 hours- I tend to keep it overnight marinating.
Next take 4 mugs water and pressure cook the mutton for 2 whistles.Take off the flame , when cool drain , retain the stock .
1/2 Kg Golden Sela Rice - washed and soaked in water for 1 hour , then drained.
In ghee add 3-4 cloves , 2-3 black and green cardamon , black pepper , 1 bay leaf . When they emit that nice warm aroma add 1 chopped onion , cook till brown , then add mutton , bhuno for 5 minutes ( it will be 75% cooked ) , add the rice , bhuno with mutton 1-2 minutes , add stock and if needed a bit of water to cover the rice by 1/2 inch.
Seal the container and lid well with atta ensuring the lid is as airtight as possible , bake in oven at 170C for 35-40 minutes.Open when ready to serve .A very ' clean ' tasting pullao , lots of flavors and totally delicious !
I taste my stock and add flavors as needed before cooking as that gives me a fairly good idea on salt/spice etc.
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