Mutton Pulao - Sk khazana

Ingredients list for Mutton Pulao - Sk khazana

• 500 grams Boneless mutton cut into 2 inch pieces
• 2 cups Basmati rice soaked for 30 minutes and drained
• 1/2 cup Fresh coriander leaves chopped
• 8-10 Garlic cloves
• 2-3 Green chillies slit
• 2 inch Ginger peeled
• 3 Onions medium, peeled and sliced
• 2-3 tablespoons Ghee
• 1 Bayleaf
• 1 inch Cinnamon stick
• 8-10 Black peppercorns
• 6-8 Cloves
• 1 teaspoon Garam masala powder
• Browned onions for garnish
• Fresh coriander sprigs for garnish

Method

1. To make green paste put coriander leaves, garlic cloves, green chillies and ginger in a blender jar, add a little water and blend to a fine paste.
2. Take mutton in a bowl, add salt, the green paste and yogurt. Mix well and set aside to marinate for 5 minutes.
3. Heat oil in a pressure cooker, add ¾ the sliced onions and sauté till they turn soft. Add the marinated mutton, mix well and sauté for 1 minute on high heat. Add 2 cups water, Rinse the blender jar with ¼ cup water and add it to the mutton and mix well. Cover with the lid and cook till 1 whistle on high heat. Reduce heat and continue to cook for 7-8 minutes or till mutton is ¾ done. Switch off heat and let the pressure reduce completely.
4. Strain the cooked mutton liquor into a bowl and transfer the mutton pieces into a separate bowl.
5. Heat 2-3 tbsps ghee in a deep non-stick pan, add bay leaf, cinnamon, black pepper corns and cloves amd sauté till fragrant. Add the remaining onions and sauté till it turns slightly golden in colour.
6. Drain and add the rice, mix and sauté for 1-2 minutes on high heat. Add a little salt and garam masala powder andmix well. Add 4 cups reserved mutton stock and mix. Cover and cook on medium heat for 5-6 minutes or till rice is ¾ done.
7. Add the mutton pieces in pan and spread them on the top. Cover the pan again and cook on medium heat for 5 minutes.
8. Transfer into a serving bowl, garnish with coriander sprigs and fried onions and serve hot.