Ingredients
.450gm boneless mutton or lamb, cut into bite-sized pieces
.2 cups long-grain basmati rice
.1 large onion, thinly sliced
.2-3 garlic cloves, minced
.1 teaspoon ginger paste
.1 teaspoon cumin powder
.1 teaspoon coriander powder
.1 teaspoon turmeric powder
.1 teaspoon garam masala powder
.1/2 teaspoon red chili powder (adjust to taste)
.Salt, to taste
.3 tablespoons vegetable oil or ghee
.3 cups water or chicken broth
.2-3 bay leaves
.2-3 green cardamom pods
.2-3 cinnamon sticks
.2-3 cloves
.1/4 cup chopped fresh cilantro
Instructions
Rinse the basmati rice in cold water several times and soak it in water for at least 30 minutes.
In a large pot or Dutch oven, heat the oil or ghee over medium-high heat.
Add the sliced onions and sauté until they turn golden brown and crispy.
Add the garlic and ginger paste and sauté for another 1-2 minutes until fragrant.
Add the mutton pieces and sauté until they are browned on all sides.
Add the cumin powder, coriander powder, turmeric powder, garam masala powder, red chili powder, and salt. Mix well and sauté for a few minutes.
Add the soaked and drained rice to the pot and stir to coat the rice with the spices.
Add the water or chicken broth to the pot along with the bay leaves, green cardamom pods, cinnamon sticks, and cloves.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from the heat and let it sit covered for another 10 minutes.
Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
Arabic mutton pulao is a delicious and hearty meal that's perfect for special occasions or any time you want to treat yourself to something special.
Recipe by : Aziz Hussain