Ingredients:
• 500g bone-in mutton cubes
• 2 cups basmati rice
• 1 large onion, thinly sliced
• 2 tbsp cooking oil or ghee
• 1 tbsp ginger & garlic paste
• 1 tsp cumin seeds
• 1 cinnamon stick
• 3–4 cardamom pods
• 3–4 cloves
• 1 bay leaf
• 1 tsp black peppercorns
• ½ tsp turmeric
• 1 tsp garam masala
• Salt to taste
• 4 cups water or stock
• Fresh coriander, chopped
• Fresh mint, chopped
Method:
• Wash and soak the basmati rice for around 20–30 minutes.
• Heat oil or ghee in a large pot and fry the sliced onions until golden brown.
• Add the ginger & garlic paste and cook for 1–2 minutes.
• Add the mutton cubes, cumin, cinnamon, cardamom, cloves, bay leaf, black pepper, turmeric, garam masala and salt.
• Cook the mutton for a few minutes until well coated with the spices.
• Add water or stock, cover and simmer until the mutton is tender.
• Add the soaked rice and gently mix. Bring to a boil, then cover and cook on low heat until the rice is fluffy and the liquid has been absorbed.
• Turn off the heat and let the pulao rest for 10 minutes before fluffing gently.
• Garnish with fresh coriander and mint.
🍽️ Serve hot with raita, salad and your favourite chutney for a delicious family meal!