- Use a stockpot to make the stock. Heat oil in the pan and fry diced onions till brown.
- Add ginger garlic and fry for about a minute till they get a bit of color.
- Add mutton and fry on high heat till it changes color on all sides.
- Add all the spices and fry for a minute or 2.
- Add 6-7 cups of water and salt. Once it comes to a boil lower the heat and cover the pan. The stock should simmer on low heat for 55-70 mins or till the meat is cooked perfectly.
Cumin – 1tsp
Peppercorn – 12 whole
Black Cardamom - 2
Cloves – 6-8
Mutton Stock (Including the cooked meat)– 2 ½ to 3 cups for 2 cups of soaked rice.
Salt - to taste. Be careful as the stock already has salt.
Oil – 2 tbsp
Pulao/Pilaf - Procedure:
- Wash and soak the rice for atleast an hour before making the pulao.
- Add 2 table spoons of oil in a pan and fry the onions till brown.
- Add all the dry spices and cook for about a minute.
- Add 2 ½ cups of stock along with the meat and let it boil.
- Add 2 whole green chilies. I love the fragrance they add to the rice. You can eliminate it if you wish.
- Drain the rice and add to the hot stock. Let the rice simmer over medium heat for about 5-8 mins. Once 1/4th of the stock is remaining, put the rice on dum/steaming.
- I use a hot griddle over the open flame or over electric stove. Seal the pan with aluminum foil and cover tightly with a lid, Put the sealed pan over the hot griddle over low heat. Add a bit of weight on the top to stop the steam from escaping. Use minimum heat setting/low flame for steaming.
- The rice should be done in about 10-12 mins. Remove from heat and open the pan carefully as it would have tons of seam inside.
- Mix the rice and fluff them. Let them sit for about 5-7 mins before serving hot.