Saffron Mutton Pulao

Saffron Mutton Pulao, is a delicate recipe of Mutton and Rice with the flavour of Saffron and the perfume of Screwpine water / Kewra water. This is one dish that is enjoyed in my house and though it should be cooked with boneless mutton but my family members each love to chew their nali piece. I always instruct the meat seller to first give me the required nali pieces and then the rest of the meat according to the quantity required. A simple dahi raita is all that is required to enjoy this feast. 

Ingredients:

• 1 kg Mutton boneless preffered.
• 1/2 kg long grained Basmati Rice.
• 2 medium sized potatoes.
• 125 ml pure ghee.
• 1 large onion finely sliced.
• 5 cloves garlic peel and crush.
• 1 inch cube of ginger grated.
• 2 black cardomons coarsely ground.
• 5 green cardamons crushed.
• 3 cloves.
• 4 bay leaves.
• 1 inch stick cinnamon.
• 6 black peppercorns.
• 1/4 tsp sugar.
• 1 cup yoghurt / dahi  whisk well.
• 2 tsp salt.
• 4 tbsp blanched and sliced almonds.
• 1/4 tsp saffron soaked in 4 tbsp warm milk.
• A small ball of dough to seal the vessel.

Method :

• Wash and soak the rice for 1/2 an hou.r
• In a pressure cooker heat the ghee and stir fry the sliced onions till transparent do not brown.
• Add crushed garlic, ginger stir fry for two mins.
• Put in mutton and potatoes turn the pieces around for a minute.
• Add the spices and the curds cook for a minute.
• Add 1 cup water and pressure cook till meat is tender.
• Boil the rice in 2 liters of water with a little salt, 1tsp lime juice and 1tsp ghee.
• When half cooked drain the water and keep aside.
• In a thick bottomed vessel spread the rice
• On this pour the cooked mutton with just 1/2 cup gravy. 
• Now spread the almonds and the saffron.
• Cover the vessel with a lid if not tight then seal with dough and cover cook on low flame for 15 mins.
• Before serving open the lid and pour over 1 tsp of kewra water 
• Serve with a Raita of your choice.

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