Famous Mutton Pulao

By Ranveer Brar · 150 min

Ingredients

Instructions

1. Heat the oil and ghee in a handi, add the sliced onions and fry until golden.
2. Add the bone-in mutton and the ginger garlic paste, and sauté on high heat for 4-5 minutes.
3. Add the beaten curd, degi red chilli powder, turmeric and salt, and cook for 10-12 minutes.
4. Add the bay leaves, black and green cardamom, cinnamon stick, cloves and 1 ½ cups water, and mix well.
5. Cover with a lid and cook until the mutton is well cooked.
6. Add the diced potatoes and cook for a while.
7. Add 1 cup water and the chopped coriander stems and mix well.
8. Add the green chillies, coriander leaves, washed Sella basmati rice, 2 cups water, Bhavnagri chillies, tomatoes, salt, mango pickle (if using) and 4-5 cups water.
9. Cover with a lid and cook until the rice is well cooked.
10. Open the tahari, let it rest for a few minutes, then transfer to a serving dish and garnish with coriander sprig and fried onion.

Summarized from Ranveer Brar's video. Watch it for the details.

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