Achari Mutton Pulao Recipe
Ingredients
To Make Stock:
1: mutton 1 kg
2: onion 1 large (diced)
3: ginger & garlic paste 1 & 1/2 tbsp
4: bay leaves 3
5: cumin seeds 1 & 1/2 tbsp
6: fennel seeds 2 tbsp
7: star anise 1
8: cinnamon sticks 4
9: black cardamom 4
10: green cardamom 7
11: black peppercorn 2 tsp
12: cloves 1 tsp
13: salt 1 & 1/2 tbsp
14: water 1 litre
To Make Pulao:
1: oil 3/4 cup
2: onion 1 large (finely sliced)
3: ginger & garlic paste 2 tsp
4: tomato 1 large (chopped)
5: bullet green chilli 4
6: crushed red chilli 2 tsp (heaped)
7: mixed achar 2 tbsp
8: rice 800g (washed)
9: salt 1 tsp (heaped)
10: lemon juice 3 tbsp
Instructions
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1: in a pot add all ingredients under stock, wait for a boil on high flame then cover and cook on low to medium flame till the meat is tender.
2: now remove the meat and strain the stock and keep aside, discard the whole spices.
3: heat oil add onions, ginger & garlic paste and fry till golden on high flame.
4: add tomato, green chilli, crushed red chilli fry for 5 minutes on high flame.
5: then add the boiled mutton and cook on high flame for 5 minutes.
6: now add the achar mix well and add the washed rice, stock, salt, lemon juice mix and cook on high flame till the stock dries.
7: (THIS CLIP WAS MISSING AND THIS IS WHAT I DID) cover the lid with a tea towel and keep the rice pot on a hot flat pan, first on high flame for 5 minutes and then simmer on low flame for 10 to 15 minutes.
8: serve hot with salad, chutney.
