Ingredients non vegetarian 4 servings

• 500 gms boneless mutton-cut in medium pieces
• 750 gms basmati rice-washed and soaked for 30 mins
• 3 large onions
• 1 medium size ginger
• 8 cloves of garlic
• 1tbsp red chili powder
• ½ tsp turmeric powder
• ½ cup fresh curd
• 2 bay leaves
• 1 piece of cinnamon
• 3-4 cloves
• 3-4 green cardamoms
• 1 tbsp sugar
• 10 gms cashews-chopped
• 5 gms raisins-chopped
• 1 tbsp keora essence
• 1 tsp garam masala powder
• 2 tbsp ghee
• 2 tbsp refined oil+ oil for deep fry
• Salt to taste

Directions

Mutton:-

Take 1 onion, ginger and garlic and grind to a fine paste.

Add the chili powder, turmeric powder and curd to this paste and whisk again.

Marinate the mutton pieces in this paste and set aside for 30 mins.

Next heat 2 tbsp refined oil and add the marinated mutton to it.

Mix well and cook covered on a low flame.

Let the mutton cook in its own juices.

Once the mutton is almost dry, add a pinch of sugar to it and season with salt.

Keep frying, till the oil separates.

Then add a little water and cook covered for another 5 mins.

Ensure that mutton is completely cooked.

Pulao:-

In a large degchi (deep bottomed pan), take 2 tbsp ghee and heat.

Add the bay leaves, cinnamon piece, cloves and cardamoms to this ghee.

Next drain and add the basmati rice to this and fry well.

Add the cashews, raisins and the rest of the sugar and continue frying on low heat.

Season with salt.

Add water to this rice in exact proportion so that the rice will be completely cooked and there will be no excess water to drain off.

Add 1 tbsp keora essence to this rice.

Once the rice is cooked, add the cooked mutton, sprinkle some garam masala powder on top and put the degchi on dum for 10 mins.

Serve hot with brown onions on top.

Brown fried onions:-

Take 2 large onions and slice thinly.

Add a little sugar to these sliced onions and deep fry till brown and crisp.

Drain on a kitchen towel to absorb any excess oil.

Use for garnish.

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