Ingredients:
mutton – 1 kg
basmati rice – 1/2 kg
aniseeds – 1 tbsp
coriander seeds – 1 tbsp
pepper corns – 10
dry ginger powder – 2 tsp
almonds – 10
walnuts – 5
cashewnuts – 10
raisins – 20
milk – 750 ml
leaves – 4 bay
groundnut? oil – 6 tbsp
?green cardamoms – 4
cloves – 4
piece of cinnamon – 5 cm
garam masala powder – 1 tsp
salt – to taste.
For garnishing:
fried onions – 4 tbsp
chopped mint leaves – 1 tsp
chooped coriander leaves – 2 tbsp
Method:
?Have the mutton cut in large pieces. Pick and rub the rice with a damp cloth a few times to clean it. Do not wash the rice. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a muslin cloth. Blanch the almonds halve walnuts. Fry these and cashewnuts and raisins lightly. Keep aside.
?Pressure cook the mutton alongwith the milk, lay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the muslin bag to extract maximum flavour. Discard the bag and the bay leaves.
?Measure the stock. It should be 750 ml. If less, add water. If more, boil away the excess liquid.
?Heat oil in the pressure cooker. Temper with the pounded, but whole garam masalas. Fry the meat pieces a few at a time. Remove when brown.
?Put the rice in the same oil. Fry well. Now, add mutton, hot stock garam masala powder and salt to taste and the dried fruits.
?Close cooker. Reduce heat when the cooker is just about to reach full pressure. Cook for 4 minutes. Let the cooker cool on its own.
?Fluff up the pulao with a fork and serve garnished with the fried onions, chopped mint and coriander leaves.
?All that you need as an accompaniment is a cool dish of raita.
