Ø ½ kg rice (basmati quality)
Ø 250 gms mutton cut into cubes
Ø 6 cloves garlic chopped
Ø 2 sliced onion
Ø 1 piece about 1” long chopped ginger
Ø 10 pepper corns
Ø 1“long cinnamon stick
Ø 6 cloves
Ø 4 large cardamoms, crushed
Ø 6 tblsp of ghee
Ø 3 bay leaves
Ø 1 tsp cashewnuts sliced
Ø 1 tblsp raisins soaked
Ø Salt to taste
Heat ghee to fry onions, garlic till golden brown. Add rest of the spices, salt and fry for 5 to 7 minutes till ghee begins to separate. Now add rice and fry so as to mix the rice well. Add 5 cups of hot water and bring it to a boil. Cover and cook on low flame till rice is half done.
Now stir in raisins and take the pulao off the flame and put in a moderate hot oven. If not, continue cooking till rice is done or cook on a very low flame. Put live coals on the lid till rice turns tender. If you feel the need, sprinkle few drops of water over it. Garnish it with cashewnuts and serve hot with any curry and curd.
