Mutton Pulao, Boondi Raita and Kachumber Salad

Instructions

1. 1

   Prepare the Mutton Yakhni (Stock)

   • In a pressure cooker, add the mutton pieces, 1 tbsp of ginger garlic paste, 1 tsp of salt, and all the whole spices (bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, black peppercorns).
   • Pour in 4 cups of water and stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender but still holds its shape.
   • Allow the pressure to release naturally. Open the cooker, carefully strain the stock (yakhni) into a large measuring cup or bowl, and set aside the cooked mutton pieces separately.
2. 2

   Sauté Aromatics and Onions

   • In a heavy-bottomed pot or dutch oven, heat the ghee over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the thinly sliced onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown. This step is crucial for the color and flavor of the pulao.
   • Add the remaining 1 tbsp of ginger garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Pulao Masala

   • Add the finely chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
   • Reduce the heat to low. Add the coriander powder, red chili powder, and turmeric powder. Stir for 30 seconds to cook the spices.
   • Add the whisked curd, stirring continuously and vigorously for a minute to prevent it from curdling. Cook for 2-3 minutes until you see oil separating from the masala.
4. 4

   Combine Rice and Mutton

   • Add the cooked mutton pieces to the masala and gently mix to coat them evenly.
   • Drain the soaked basmati rice completely and add it to the pot. Sauté very gently for 1-2 minutes, being careful not to break the delicate rice grains.
   • Measure the reserved yakhni. You need 3.5 cups of liquid for 2 cups of rice. If the yakhni is less than 3.5 cups, top it up with hot water to reach the required amount.
   • Pour the 3.5 cups of yakhni into the pot. Add the remaining 1 tsp of salt and the garam masala. Give it one final, gentle stir.
5. 5

   Cook on 'Dum' (Steam)

   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the absolute lowest setting.
   • Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel over the pot before placing the lid.
   • Let the pulao cook undisturbed on low heat (dum) for 18-20 minutes, until all the liquid is absorbed and the rice is fluffy.
   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is essential for the grains to firm up and separate.
6. 6

   Garnish and Serve

   • After resting, open the lid and gently fluff the rice from the sides using a fork or a spatula.
   • Garnish with freshly chopped coriander and mint leaves.
   • Serve the hot and aromatic Mutton Pulao with a side of cooling raita and a fresh salad.