Step by step instructions to make Mutton Pulao Meat cooked with rice and flavors. This lamb pulao recipe with the smell of peppercorns, cardamom and cinnamon.
Elements of Mutton Pulao
350 gm sheep/sheep –
cleaves pricked2 cups rice –
washed and soaked4
dark cardamoms1 tsp
peppercorns4
entire red chillies6
cloves1
inch piece cinnamon-broken roughly4 tbsp
ghee1 cup
onions – cut uniformly1 ts
p salt1 tsp
kashmiri stew powder1 tsp
all zest – powdered2 cups
high temp water – for the ricePinch of food tone
Step by step instructions to Make Mutton Pulao
1.Heat the ghee in a skillet and add the cardamom, peppercorns, red chillies and cloves.
2.When they obscure a little, add the onions and cook till transparent.
3.Add the meat, salt and stew powder, all spice.4
.Stir fry till meat is dark and add two cups of water.
5.Bring to a bubble and lower the intensity and cook covered till meat is tender.
6.Strain the meat and keep aside.
7.Measure the fluid and make up to three cups by adding hot water.
8.Mix fluid, meat and rice together.
9.Bring to a bubble, bring down the intensity and cook covered for five minutes.
10.Sprinkle the variety in a path and keep on cooking covered for seven minutes. Serve hot.
