Ø 1 kg mutton cut into big pieces
Ø ½ kg breast of mutton
Ø 1 tsp ground ginger (paste)
Ø 1 tsp garlic ground to a paste form
Ø 1” long stick of cinnamon
Ø 8 cloves
Ø 8 pepper corns
Ø ½ tsp caraway seeds
Ø 6 cardamoms
Ø 8 tblsp ghee
Ø 3 tsps kewra water
Ø 3 bays leaves
Ø 2 medium sized onions
Ø 1 kg washed rice
Ø 250 gms peeled and halved potatoes
Put meat in a pan with about 6 cups of water. Put all the spices over a cloth and tie it to form a small ‘potali’ or bag. Put the meat on the flame along with the cloth bag and continue cooking till meat becomes tender. Now remove the meat from the flame and throw away the bag after squeezing out the contents.
Now heat ghee fry bay leaves well. Then add to it, onions and heat it till it turns brown. Add the rice and fry well. Then add meat and potatoes and fry for 5 extra minutes. Add the stock and salt and boil till water is dry. Add more water and cook till rice is done. Now gently sprinkle over it the fragrant kewra water.
When the rice (pulao) is ready, cover the pan with a wet cloth and then cover it with the lid. Keep it simmering on very low flame for 15 more mts. Serve it hot with any raita (curd salad) of your choice.
