Mutton Pulao

Ingredients

Instructions

1. 1

   Rinse 2 cups of basmati rice three times until water runs clear. Soak 30 minutes, then drain.

2. 2

   Cube 1.5 lb of mutton (bone-in pieces work best) into 2-inch pieces. Heat 4 tablespoons ghee in a heavy pot. Brown the mutton in batches for 4 minutes per side. Remove.

3. 3

   In the same pot, add 2 thinly sliced onions. Cook 12 minutes until deeply golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute. Return the mutton.

4. 4

   Add whole spices: 4 cardamoms, 4 cloves, 1-inch cinnamon, 2 bay leaves, 1 teaspoon cumin seeds, 2 teaspoons black pepper, 1 teaspoon coriander seeds. Add 6 cups water, 2 teaspoons salt. Bring to a boil. Simmer covered 2-2.5 hours until mutton is fall-off-the-bone tender. Strain the broth from the mutton; reserve both.

5. 5

   Measure the broth — you need 3.5 cups. Add water if short. In the pot, combine the broth, drained rice, mutton, 1 teaspoon salt. Bring to a strong boil.

6. 6

   Reduce heat to the absolute lowest, cover tightly (foil under lid for seal). Cook 18-20 minutes. Rest off heat 10 minutes. Gently fluff with a fork. Serve with raita, sliced cucumber, and lemon wedges.