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  1. Heat oil in the pan and fry diced onions till brown, add ginger garlic and fry for about a minute till they get a bit of color.
  2. Add mutton and fry on high heat till it changes color on all sides then add all the spices and fry for a minute or 2.
  3. Add 6-7 cups of water and salt. The stock should simmer on low heat for 55-70 mins till the meat is cooked perfectly.
  4. Once done, Strain it and separate the meat.
  5. Wash and soak the rice for at least an hour before making the pulao. Add 2 table spoons of oil in a pan and fry the onions till brown then add all the dry spices and cook for about a minute.
  6. Add 2 ½ cups of stock along with the meat and let it boil. Add 2 whole green chilies.
  7. Drain the rice and add to the hot stock. Let the rice simmer over medium heat for about 5-8 mins. Once 1/4th of the stock is remaining, put the rice on dum/steaming.
  8. The rice should be done in 10-12 mins. Mix the rice and fluff them.
  9. Serve it with yogurt raita or mint chutney.