Mutton Pulao

Ingredients

• 4tbsp oil
• 2tbsp whole cumin seeds
• 3 onions, sliced (not chopped)
• 10 cloves garlic (can be whole, chopped or minced)
• 2tbsp ginger, minced
• 750g mutton, bone in
• 4tsp salt, or to taste
• 3 cups white basmati rice (soaked for a min 30 mins in cold water before using)

Whole Spices to Wrap in Cloth (Potli)

• 2.5tbsp coriander seeds
• 3tbsp black peppercorns
• 1 bayleaf
• 10 green cardamoms
• 2 black cardamom
• 0.5 star anise
• 7 cloves
• 1 medium sized stick cinnamon

Instructions

1. Heat the oil in a deep pot. Add the sliced onions and saute well, stirring often so the onions brown evenly
2. Once the onions and a deep golden brow, add the garlic, ginger, whole cumin seeds and mutton. Saute this well, stirring often and ensuring the mutton gets good contact with the base of the pot which will help it to brown well
3. Tie all the whole spices in your cloth and tie well. Add this to your pot, alongside the salt and 7 cups of water
4. Allow this to simmer covered on low for about 1hr 15mins. If the mutton isn’t cooked through by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch
5. Add in the pre-soaked rice. You’ll need to check there is enough water in your pot – the way I do this is I put my finger in so the tip of my finger touches the rice. The water should be coming up to the first line on my finger. If there is too little, add some more water in till it reaches that level. If there is too much, scoop a bit out using a cup (but avoid this because you’re scooping out flavour!)
6. Cook this on high, stirring the sides with once or twice in between to ensure the rice isn’t sticking (careful not to break the rice! No stirring please!)
7. Once the majority of the water has evaporated but the rice still looks moist, turn the flame down to the lowest possible setting, cover tightly and allow the rice to steam cook (known as dum in urdu) for a minimum of ten minutes and for up to 20 minutes
8. Lift the lid and fluff up the rice using a slotted spoon or fork. This helps prevent the rice from sticking together or clumping, especially if you don’t plan on serving immediately.

Notes

• My pulao never contains any heat because I prefer it that way. If you want to add some spice into this, feel free to add some green chillis at the same time you add the whole spices. You can put the green chillis into the cloth if you don’t want whole pieces of chilli in your rice.
• The garlic pieces should disintegrate into the broth as it is cooking. If you find large chunks of garlic in your broth after cooking it, you can mash them easily with the back of a fork.
• You can garnish this with crunchy fried onions – it goes wonderfully!