Name: MUGLAI PULAO recipe by Mukti Sahay at BetterButter
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Mutton - 750 gms; Cashew nuts - 1 tbsp; Almonds - 1 tbsp; Pistachio - 1 tbsp; Raisins - 2 tbsp; Clarified butter - 1 cup; Sliced onion - 2; Ginger paste - 1 tsp; Garlic paste - 1 tsp; Cumin seeds - 1/2 tsp; Crushed fennel seeds - 1/4 tsp; Coriander powder - 1 tsp; Cinnamon - 2 sticks; Bay leaf - 2; Cloves - 8; Green cardamom - 4; Black cardamom - 2; Whole black pepper - 7 - 8; Salt - to taste; Basmati rice - 3 cup; Water - 6 cup

Ingredients Serving: 4

Mutton - 750 gms
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Pistachio - 1 tbsp
Raisins - 2 tbsp
Clarified butter - 1 cup
Sliced onion - 2
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cumin seeds - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Coriander powder - 1 tsp
Cinnamon - 2 sticks
Bay leaf - 2
Cloves - 8
Green cardamom - 4
Black cardamom - 2
Whole black pepper - 7 - 8
Salt - to taste
Basmati rice - 3 cup
Water - 6 cup

Instructions

Blanch the almond and remove the skin.
Heat pan with clarified butter.
Add all dry fruits one by one fry it and keep aside
Again heat clarified butter in a pan.
Add mutton pieces and fry in a medium flame and keep aside.
Add sliced onion fry until golden brown.
Add ginger garlic paste,cumin seeds,fennel seeds,coriander powder,salt,bay leaf,cinnamon,cardamom green and black,cloves and whole black pepper. Cook in a medium flame for 3 - 4 mins.
Add soaked rice and water and also add half done mutton and cover it.
Cook in a medium flame till done or 10 - 15 mins.
Serve hot with raita.

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