Ingredients

• 1 kg - Basmati rice (washed and soaked for about 1 hour)
• 1 kg - mutton/lamb (or beef) cut into fairly big pieces
• 2 bay leaves
• 2 tsp spice powder or garam masala
• 1/2 kg tomatoes chopped
• 3 pieces cinnamon
• 3 cloves
• 3 cardamoms
• 1 nutmeg flower
• 2 cups oil or ghee
• Salt to taste
• 6 green chillies ground
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp chilli powder
• 1/2 kg onions sliced finely
• 1 tsp turmeric powder
• 1/2 cup fresh mint leaves

How to Make Plain Mutton pulao

• Wash the meat and marinate with the spice powder, green chilli paste, half the quantity of ginger-garlic paste and turmeric powder for half an hour.
• Heat the oil or ghee in a large vessel, add the cloves, cinnamon, cardamom, nutmeg flower, remaining ginger-garlic paste and onions. Saute for some time.
• Add the chopped tomatoes, curds, mint leaves, chilli powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp.
• Add the marinated meat and salt and cook for 10 mins.
• Remove the pieces and keep aside.
• Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
• Add the rice and cook till half done.
• Now add the cooked meat and mix well.
• Cover and cook on low heat till done.
• Serve with curd chutney or salad.