Mutton Pulao

Mutton pulao made with basmati rice, mutton, onions, and medley of spices. The mutton pulao is very filling and flavorful. It can be served with a side of vegetables or on its own as a meal.

Ingredients:

• 12 kilogram lamb meat on the bone 
• 2 teaspoons black peppercorns 
• 2 teaspoons cumin seeds, zeera
• 10 cloves 
• 2, 1 inch piece cinnamon sticks 
• 2 teaspoons coriander seeds 
• 2 bay leaves (taze patta) 
• 8 black cardamoms (bari Iliachi) 
• 1 inch piece ginger cut into pieces 
• 5 garlic cloves, skinned 
• 400 grams rice, basmati 
• 1 teaspoon garlic paste 
• 1 teaspoon ginger paste 
• 2 teaspoons salt 
• 2 onions cut in thin slices 
• 1-2 cup ghee or oil

Method:

1. Wash the meat thoroughly under cold water tap. In a large heavy based saucepan, put meat, 1 teaspoon black pepper corns, 1 teaspoon cumin seeds, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 big cardamoms, 1 teaspoon salt, onion, ginger, garlicand enough water to cover the meat 2 inches. 
2. Bring to boil and skim off any scum that rises to the top. Reduce heat to low, cover and allow simmering gently for 40 to 45 minutes until the meat is tender. 
3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak the rice in plenty of water for 30 minutes. 
4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it. 
5. Heat ghee or oil in the heavy base skillet; add the remaining onion and stirring frequently fry to a golden color. 
6. Add remaining black pepper corns, cumin seeds, cloves, cinnamon,coriander seeds, bay leaves, cardamoms and fry for few seconds. Add meat,ginger and garlic paste, stirring frequently, fry this over medium heat for 5 to 8 minutes or until the meat turns a rich golden color. 
7. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require. 
8. Add stock to meat and bring to boil. Drain the rice in a sieve and let it stand for a minute or two. Add rice to the stock and boil for 58 minutes or until rice are 3/4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow cooking for another 7-10 minutes or until rice is tender. 
9. Fluff up the rice with a fork, and then transfer it into to a serving dish.