Simple mutton pulao (mutton palav,mutton biryani)

Ingredients

• Basmati Rice (Long Grain Rice) - 4 cups
• Mutton Pieces - a small bowl (8 pieces)
• Onion - 2, chopped lengthwise
• Whole Red Chilli - 2-3, Broken
• Cloves - 2-3
• Cardamom - 1-2
• Cinnamon - 2-3, 1 inch piece
• Tomato - 2, finely chopped
• Cashew Nuts - A morsel or 9-10
• Bay Leaf - 2-3
• Curd - 1 tablespoon
• Salt to Taste
• Ginger Garlic Paste - 2 teaspoons
• Turmeric Powder - 2 teaspoons
• Oil or Ghee - 4 tablespoons
• Mint Leaves - A cup, washed and chopped finely
• Coriander Leaves - A cup, washed and chopped finely
• Anise Stars - 2
• Black Cardamom - 1

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Preparation

• Wash and soak the rice in water for 5-10 minutes. In a deep bottomed vessel or a cooker, heat some oil and fry the mutton pieces with a little salt and turmeric powder. Then add enough water to cook the meat and cover the lid and let the whistle blow for 5 minutes. Since the mutton is a bit hard and not tender as the meat of chicken, it needs this extra cooking to see that it blends well with the rice.
• Now place another pressure cooker on medium flame. Pour oil or ghee into it. Once the oil is hot drop the bay leaves, cinnamon, cardamom, stars and cloves. Once the spices leave their aroma, add the broken chilli and onions.
• Fry till the onion turns translucent. Now add the ginger garlic paste and stir fry for a couple of minutes. Now add in the cashew nuts and let it fry along with the other contents. Then add the chopped tomatoes and fry further for another couple of minutes or till the tomatoes look tender. Now add turmeric powder and salt and saute for 2 minutes. Add the chopped mint and coriander leaves and saute for 2 minutes. Then add the curd. Mix well and see the masala change color.
• Drain the water, and add the rice into the cooker and stir fry for 4-5 minutes. Now add the cooked mutton pieces and stir fry for a minute. Pour enough water, to cook the rice appropriately.
• Cover the lid and let the whistle blow for 4-5 whistles. Once it has cooled, just mix the preparation lightly, taking care to not break the rice. Serve the steaming, yum mutton pulao with any kind of raitha or with any gravy.
• Relish the pleasing aroma with the pleasing and rich taste of all the ingredients.