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| Main ingredients | Pulav basmati rice, Mutton on the bone, Coriander seeds, Fennel seeds, Ghee, Green cardamoms, Black cardamom, Cloves, Black peppercorns, Cinnamon, Bay leaf, Onions, Caraway seeds, Ginger-garlic paste, Yogurt, Garam masala powder, Fried onions |
| Cuisine | Kashmiri |
| Course | Rice |
| Prep time | 55-60 minutes |
| Cook time | 50-55 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 1½ cups pulav basmati rice
- 750 grams mutton, cut into 2 inch pieces on the bone
- 1 tablespoon coriander seeds
- ½ tablespoon fennel seeds (saunf)
- 2 tablespoons ghee
- 2 green cardamoms
- 1 black cardamom
- 2-3 cloves
- 6-8 black peppercorns
- 2 inch cinnamon
- 1 bay leaf
- 2 medium onions, sliced
- Salt to taste
- Pulao
- 2 tablespoons ghee
- 1 teaspoon caraway seeds (shahi jeera)
- 1 bay leaf
- 2 inch cinnamon
- 2 green cardamoms
- 1 black cardamoms
- 7-8 black peppercorns
- 3-4 cloves
- 2 large onions, sliced
- 1 tablespoon ginger-garlic paste
- 1 cup whisked yogurt
- Salt to taste
- 1 teaspoon garam masala powder
- Fried onions for garnish
- Fresh mint sprig for garnish
Method
- Take pulav basmati rice in a large bowl, add water and wash it thoroughly 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes. Drain.
- Take coriander seeds and fennel seeds in a small muslin cloth, bring the sides to the centre and tie it into a knot. This is a potli.
- Heat ghee in a pressure cooker, add green cardamoms, black cardamom, cloves, black peppercorns, cinnamon and bay leaf, mix and saute till fragrant.
- Add onions, mix and saute till translucent.
- Add mutton, mix and sauté on high heat for 4-5 minutes. Add 4-5 cups hot water, salt and the prepared potli and mix well. Cover the cooker and cook under pressure on medium heat for 4-5 whistles.
- Open the cooker once the pressure has reduced completely. Drain the mixture through a strainer. Discard the whole spices and reserve both the mutton pieces and the stock.
- Heat ghee in a wide non-stick deep pan, add caraway seeds and let them change colour. Add bay leaf, cinnamon, green cardamoms, black cardamom, black peppercorns and cloves, mix and sauté till fragrant.
- Add onions, mix and saute till translucent.
- Add ginger-garlic paste, mix and saute for 1-2 minutes. Add mutton pieces mix well and sauté on high heat till golden brown.
- Reduce heat to medium, add yogurt, mix and cook till fat separates.
- Add salt and garam masala powder and mix well.
- Add the drained rice and mix well. Add the reserved stock and mix well. Cover and cook on low heat for 15-20 minutes.
- Switch the heat off and allow to rest for 10-15 minutes. Transfer into a serving plate, garnish with fried onions and mint sprig and serve hot.
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