Mutton Pulao

          This pressure cooker method of preparing mutton pulao is absolutely a no-fuss recipe that can be dished out at short notice and when you wish to keep it simple. It is a one-pot delicacy that goes well with just a raita and some salad as accompaniment. You just don't need anything else. It is perfect when you are craving for some non-veg. dish.

          It requires just basic ingredients available in your kitchen, nothing fancy. I have added a potato but it is purely optional. The addition of coriander & mint leaves gives a nice fragrance to the dish. This quick recipe is ideal for a kitty party, bachelor party or for a picnic. So do give it a try by following a quick step by step pictorial recipe to prepare this amazing dish.

• 500 gms. mutton with bones
• 1 cup basmati rice, soaked for 30 minutes
• 1 potato, cut into half
• 3-4 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of mint & coriander leaves, chopped

          Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside. 

          Heat ghee and sauté the potatoes till light brown. Drain and keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the ghee separates. 

          Add the tomato and continue to fry till it is mashed well. Now add the drained mutton followed by the soaked rice. Mix everything well and sauté for 2 minutes.

          Add 1 & 1/2 cups stock / hot water, coriander-mint leaves and the fried potatoes. Pressure cook for 2 whistles. 

          Allow the pressure to release on its own. Then fluff it up with a fork and serve with some raita and salad for a sumptuous meal. 

                     Pressure cook mutton in 1 cup water & a pinch of salt for 20-25 min. on 
                     low flame after the first whistle. Separate mutton pieces from the stock 
                     and keep aside. 

                     Heat ghee & sauté potatoes till light brown. Drain & keep aside. Temper
                     same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. 
                     Sauté for a few seconds. 

                       Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all dry spices mixed with some water. Sauté till 
                     the ghee separates. 

                       Add the tomato & continue to fry till it is mashed well. 

                       Now add the drained mutton. 

                       Add soaked rice. Mix everything well & sauté for 2 min.

                     Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & fried potatoes.                                         Pressure cook for 2 whistles. 

                       When done, fluff it up with a fork.

                                Serve with some raita and salad for a sumptuous meal.