Wazwan Pulao

By Food Fusion · 120 min

Ingredients

Instructions

1. In a pot, bring the mutton and water to a boil, then skim off the scum.
2. Add the pink salt and ginger garlic paste, mix well, cover and cook on low heat for about 1 hour, until the mutton is tender.
3. Remove the mutton pieces and strain the stock. Set both aside.
4. In a pot, melt the clarified butter. Add the cashews, almonds, dried coconut and raisins, and fry on medium heat until golden. Set aside.
5. In a clean pot, melt more clarified butter. Add the onion and fry on medium heat until golden.
6. Put the fennel seeds, cloves, cinnamon sticks, black cardamom, black peppercorns, green cardamom and cumin seeds into a muslin cloth and tie it into a bundle.
7. Add the reserved stock and the spice bundle, bring to a boil, then cover and cook on low heat for 8 to 10 minutes.
8. Remove the spice bundle, add the rice and mix well.
9. Add the pink salt and cook on medium heat until the water has reduced, about 4 to 5 minutes.
10. Add the reserved mutton pieces and mix well.
11. Add the fried nuts, cover and steam on low heat for 8 to 10 minutes.
12. Garnish with the fried onion and serve.

Summarized from Food Fusion's video. Watch it for the details.

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