Coorgi Mutton Pulao

Ingredients list for Coorgi Mutton Pulao

• 450 grams Mutton cut into 1 inch pieces
• 1½ cups Basmati rice soaked for 20 minutes
• 3 tablespoons Ghee
• 1 medium Onion sliced
• 1 tablespoon Oil
• to taste Salt
• 1 tablespoon Lemon juice
• Masala:
• 3-4 Cloves
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 1 tablespoon Coriander seeds
• 5-6 Black peppercorns
• 4-5 Green cardamoms
• 1 inch Cinnamon
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Roasted cumin powder
• to taste Salt
• Green chutney:
• 10-15 Fresh mint sprigs
• 10-15 Fresh coriander sprigs
• 4-5 Garlic cloves
• 1 inch Ginger
• 2-3 Green chillies
• 1 small Onion
• to taste Salt

Method

1. To prepare masala, grind together cloves, poppy seeds, coriander seeds, peppercorns, green cardamoms, cinnamon, turmeric powder, chilli powder, cumin powder and salt to a fine powder. Transfer into a bowl.
2. To prepare green chutney, grind together, coriander sprigs, mint sprigs, garlic, ginger and green chillies. Roughly chop onion, add to the grinder jar with salt and grind again to a fine paste.
3. Heat ghee in a pressure cooker. Add sliced onion and sauté till golden.
4. Heat oil in a deep non-stick pan. Drain and rice and sauté for a minute. Add 3-3½ cups water and salt, cover and cook for 5 minutes or till half done. Switch off heat, cover and set aside.
5. Put mutton in the cooker, mix and saute till mutton is a light brown in colour. Add the masala powder and mix well. Add green chutney and mix well. Add some water, mix, cover and pressure cook till 3-4 whistles.
6. Add some water and lemon juice and mix well. Put the prepared rice over the mutton mixture, reduce heat, cover and cook for 2 whistles.
7. Serve hot garnished with a coriander spring.

Nutrition Info