Marwari Mutton Pulao with Boondi Raita

Instructions

1. 1

   Prepare the Rice and Mutton. Rinse the basmati rice under cold water until it runs clear. Soak in fresh water for 30 minutes, then drain completely. In a bowl, combine the mutton pieces with 1 tbsp ginger-garlic paste, half of the whisked curd (1/4 cup), and 1/2 tsp salt. Mix well and set aside to marinate for at least 20 minutes.

2. 2

   Sauté Aromatics and Onions. Heat ghee in a 5-liter pressure cooker over medium heat. Add the whole spices: bay leaves, cinnamon stick, black and green cardamoms, cloves, black peppercorns, and cumin seeds. Sauté for 30-40 seconds until they release their aroma. Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown (birista). This step is crucial for the pulao's color and flavor.

3. 3

   Cook the Mutton Masala. Add the remaining 1 tbsp of ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears. Add the marinated mutton pieces and increase the heat to high. Sear the mutton for 5-6 minutes, stirring occasionally, until browned on all sides. This locks in the juices.

4. 4

   Add Spices and Curd. Lower the heat to low. Add the spice powders: red chili, coriander, and turmeric powder, along with the remaining salt. Mix well and cook for a minute. Add the remaining whisked curd (1/4 cup). Stir continuously for 2-3 minutes to prevent curdling, until the oil begins to separate from the masala.

5. 5

   Pressure Cook the Mutton. Pour in 1 cup of water and stir well, scraping the bottom of the cooker. Secure the lid and pressure cook on high heat for 4-5 whistles. Then, reduce the heat to low and simmer for 10 minutes. Turn off the heat and allow the pressure to release naturally. This will cook the mutton to about 90% doneness.

6. 6

   Combine and Cook the Pulao. Open the cooker. Gently add the drained basmati rice, chopped mint leaves, half of the chopped coriander leaves, garam masala, and lemon juice. Pour in the remaining 2 cups of water. Stir very gently to combine everything without breaking the rice grains. Check the seasoning and add more salt if needed. The water should be about 1 inch above the rice.

7. 7

   Final 'Dum' Cooking. Secure the lid again. Cook on high heat for 1 whistle. Immediately turn the heat to the lowest possible setting and let it cook for 5-7 minutes. This 'dum' or steaming process is key for fluffy rice. Turn off the heat completely and let the cooker rest, unopened, for at least 10-15 minutes. This allows the grains to firm up and absorb all the steam.

8. 8

   Serve. Open the lid and gently fluff the pulao with a fork, mixing from the sides to avoid breaking the rice. Garnish with the remaining fresh coriander leaves. Serve hot with boondi raita, kachumber salad, and papad.