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Degi Mutton Pulao

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Ingerdients:

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)

Recipe:

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.

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