Mutton Pulao Recipe 

mutton-pulao

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Mutton Pulav
Mutton Pulao is a perfect dish for celebrating any occasion. Here is the recipe to prepare this awesome dish on HungryForever.com.
mutton-pulao-recipe
Votes: 2
Rating: 3.5
Rate this recipe!
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For The Pulao:
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
For The Pulao:
mutton-pulao-recipe
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
For The Mutton Curry:
  1. Firstly, in a pressure cooker, add oil and heat it.
  2. Add the sliced onions and saute till translucent.
  3. Add vertically slit green chillies and stir well.
  4. Add ginger garlic paste and saute for few minutes.
  5. Add mutton pieces and roast them well.
  6. Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder and mix well.
  7. Add beaten yogurt, mix well and cook for few minutes.
  8. Add little water and pressure cook the mutton till tender.
  9. Reduce the steam, add black pepper powder, garam masala powder, coriander leaves and cook for few minutes.
  10. If there is lots of water in the curry then cook for few minutes by keeping the lid uncovered.
  11. Switch off the flame and put it aside.
For The Pulav:
  1. Take a cooking vessel, add oil and heat it.
  2. Add cinnamon stick, bay leaves, cardamoms, cloves, caraway seeds and saute them.
  3. Add the sliced onion, slit green chillies and saute for a minute.
  4. Add ginger garlic paste and saute for few seconds.
  5. Add coriander leaves and mint leaves.
  6. Add yogurt and mix well.
  7. Keep stirring and cook for few minutes.
  8. Add water, salt, stir and bring the water to a boil.
  9. Wash rice well and add it to the boiling water.
  10. Also add the cooked mutton curry into it and Mix everything well.
  11. Check for salt and add if required.
  12. Cook the rice until it is completely done from medium flame to low flame.
  13. Always place a tawa under the cooking vessel inorder to avoid burning the base of the vessel.
  14. Switch off the flame.Serve the rice on a plate.
  15. Garnish with fried onions and chopped coriander leaves and lemon slices. Serve hot with raita!!!

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