Mutton Pulao; broth in steamed rice

Details are worthy to consider as a prerequisite of a dish that a chef purposed to cook since they shape the final course of the cuisine and its taste.

Typically, using the conventional and practiced methods do not pledges the same flavor subsequently, each time it’s slightly above or more into the flavor, and the one who is in control at the kitchen couldn’t get over with this situation of similar procedure earning the varied taste.

Despite the fact; the standards for a certain cuisine must be served with sincerity, notwithstanding the flavor but the fullness of ingredients, time allotment, presentation, purpose and acceptance for taste must be taken care off. 

Pulao is Pakistan’s darling food and we don’t compromise over it. It’s a detailed food created with alertness and before someone tries to cook it must have a description of ingredients and quantities.

It’s made of broth and rice paired in a pot, consisting 2 steps; first to prepare the broth, another is to cook rice in that.

Before rolling up the sleeves; it’s important to go through the ingredients.

Ingredients:

Mutton 1 kg 

Rice 1 medium fully filled bowl (equal to the size of two glasses)

Onions 4 (finely sliced)

Tomatoes 3 chopped

Whole black pepper 15

Black cumin 1 tbsp. 

Cardamoms 2 (big)

Cinnamon stick medium 1(break in 2 halves)

Cloves 10

Bay leaves 2

Ginger garlic paste 2 tbsps.

Green chilies 2 chopped (make 3 pieces of one)

Oil 1 cup medium size

Salt 2 tbsps. (1 tbsp. per 1 glass of rice)

Red pepper powdered 1 and half tbsps.

Water (double the quantity of rice)

Procedure:

Prepare the broth:

Take a pressure cooker, add water,1 sliced onion, all whole spices in half quantity (left half would be added to the rice), salt 1 tbsp., tomato 1 chopped, ginger garlic paste 1 Tbsp. Cover the lid and put the weight on it. 

Wait for the steam pressure to make a whistle sound, once the weight starts to move with steam produced inside.

Weight should stay moving till 15 minutes.

Prepare the Pulao:

Take a cooking pot, pour oil, add sliced onion, fry the onions till golden on medium flame, add tomatoes chopped(left over),add ginger garlic paste, fry till tomatoes are soft, add mutton from the order cooker(no stock yet), add the green chilies, add the salt and red pepper, cover the lid for 5 minutes, stir with spatula, now add the yakhni (stock) from the pressure cooker, now turn the flame to full and let the broth simmer with steam, add rice after straining the water(must be soaked in water for half an hour).

Rice must be drowned in yakhni under one and half inches, add water if yakhni seems less, cook on high flame till the yakhni sucked by rice completely, turn the flame to lowest and cover with the lid, turn off the flame after 5 minutes, lift the lid after 20 minutes, in this period the rice will have a strong steaming affect from the yakhni and the broth.

Serve hot.

JZKA