Steps to Prepare Super Quick Homemade Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao

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The ingredients needed to make Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao:

1. Get 1 kilo Stock Mutton For : -
2. Make ready 6 Onions (Medium sized - sliced) -
3. Get 2 - 3 Bay Leaf -
4. Prepare 2 inches Ginger -
5. Prepare 6 cloves Garlic - (large)
6. Prepare 2 inches Cinnamon -
7. Take 1 tbsp Peppercorn -
8. Prepare 12 - 14 Cloves -
9. Make ready 5 Cardamom Black -
10. Make ready 1 tbsp Cumin -
11. Take 2 tbsps Seeds Coriandar -
12. Make ready 2 tsps Salt - (Adjust to taste later)
13. Take 5 tbsps Oil -
14. Get Ingredients for Pulao / Pilaf
15. Prepare 2 Cups Basmati Rice - / 1/2 kilos
16. Get 1 Onion (medium sized chopped) -
17. Make ready 1 Green Chili - whole
18. Make ready 1 inch Cinnamon -
19. Prepare 1 tsp Cumin -
20. Take 12 Peppercorn -
21. Prepare 2 Cardamom Black -
22. Take 6 - 8 Cloves -
23. Get 2 1/2 cup - 3 cups Mutton Stock -
24. Get 2 tbsps Oil -

Instructions to make Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao:

1. Stock Ingredients
2. Use a stockpot to make the stock. Heat oil in the pan and fry diced onions till brown.
3. Add ginger garlic and fry for about a minute till they get a bit of color.
4. Add mutton and fry on high heat till it changes color on all sides.
5. Add all the spices and fry for a minute or 2.
6. Add 6-7 cups of water and salt. Once it comes to a boil lower the heat and cover the pan. The stock should simmer on low heat for 55-70 mins till the meat is cooked perfectly.
7. Once done, let the stock cool. Strain it and separate the meat. Use the stock as per your requirement and save the rest to use for next matar pulao you make. I was using all the cooked meat but the stock was more than what I needed so I froze the rest.
8. Ingredients for Making Pulao/Pilaf
9. Wash and soak the rice for atleast an hour before making the pulao.
10. Add 2 table spoons of oil in a pan and fry the onions till brown.
11. Add all the dry spices and cook for about a minute.
12. Add 2 ½ cups of stock along with the meat and let it boil.
13. Add 2 whole green chilies. I love the fragrance they add to the rice. You can eliminate it if you wish.
14. 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.
15. I use a hot griddle over the open flame of electric stove. Seal the pan with aluminum foil and cover tightly with a lid. Add a bit of weight on the top to stop the steam from escaping. Use minimum heat setting/low flame for steaming.
16. The rice shoud be done in 10-12 mins. Remove from heat and open the pan carefully as it would have tons of seam inside.
17. Mix the rice and fluff them. Let them sit for about 5-7 mins before serving hot.
18. This pulao serves well with yogurt raita or mint chutney, coupled with shami kebabs or cutlets.

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