Degi Mutton Pulao
Ingredients
To Make The Stock:
1: mutton 1 kg
2: ginger & garlic paste 2 tbsp
3: onions 2 large (grind with water 1 cup)
4: cinnamon sticks 3
5: coriander seeds 2 tbsp
6: cumin seeds 1 & 1/2 tbsp
7: black cardamom 4
8: black peppercorn 2 tsp
9: cloves 1 tsp
10: salt 1 & 1/2 tbsp
11: water 1 & 1/2 litre
12: bay leaves 3
Other Ingredients:
1: oil 3/4 cup
2: onion 1 large (finely sliced)
3: ginger & garlic paste 2 tsp
4: ginger 2 inch (Julian cut)
5: tomatoes 3 medium (sliced)
6: fresh coriander 1/2 cup & 15 green chilli & 1/3 cup water (grind to a paste)
7: bullet green chilli 6
8: rice 850g (washed)
9: potatoes 800g (peeled, boiled & fried)
10: salt 1 tsp (heaped)
Instructions
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Degi Mutton Pulao
1: in a large pan add all ingredients under stock mx well, wait for a boil on high flame and then cover and cook on low to medium till the meat is tender.
2: once the stock is ready and meat tender, strain the stock keep aside, separate the meat and discard the whole spices.
3: heat oil add onions and fry till gets golden.
4: then add ginger & garlic paste fry for 2 minutes on high flame.
5: add ginger, boiled meat and fry for 2 minutes on high flame.
6: then add tomatoes and cook with the meat till the tomatoes get soft.
7: add the green paste mix well and cook on high flame till the oil separates.
8: now add bullet green chilli, rice, boiled potatoes, stock, salt mix well, cook on high flame till the stock dries. (the stock should be 1 & 1/2 inch above the rice, if stock is less can add water).
9: now place the pot on a flat tava, cover the lid with a tea towel and cover the pot, first 8 minutes on high flame, then simmer on low flame for 12 to 15 minutes.
10: serve hot with salad, raita.
