Name: Mughlai Pulao recipe by Fatema Talwala at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 600 grams mutton; 300 grams rice; 2 teaspoon ginger-garlic paste; Salt to taste; 3 teaspoon dhania powder; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1 tsp whole garam masala; 2 sliced onions; 2 large sized tomatoes, peeled and finely chopped; 1 teaspoon cumin seeds; Oil as required; Ghee to make the rice; 1/4 cup green peas; 1 finely chopped onion; 2 potatoes cut in small pieces; Finely chopped spring onions 1 cup; Chopped coriander; Birista of 2 onions; Ghee to make the rice; Hot ghee to pour on top; 2 tablespoons tomato sauce; 1 teaspoon kashmiri chilli powder

Ingredients Serving: 4

600 grams mutton
300 grams rice
2 teaspoon ginger-garlic paste
Salt to taste
3 teaspoon dhania powder
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 tsp whole garam masala
2 sliced onions
2 large sized tomatoes, peeled and finely chopped
1 teaspoon cumin seeds
Oil as required
Ghee to make the rice
1/4 cup green peas
1 finely chopped onion
2 potatoes cut in small pieces
Finely chopped spring onions 1 cup
Chopped coriander
Birista of 2 onions
Ghee to make the rice
Hot ghee to pour on top
2 tablespoons tomato sauce
1 teaspoon kashmiri chilli powder

Instructions

Make a marinade for the mutton with 1 teaspoon ginger-garlic paste, salt, 1 teaspoon dhania powder, red chilli powder, kashmiri chilli powder for 30 minutes.
Now in a pressure cooker take some oil, splutter the shah jeera and add the sliced onions. Cook till they turn translucent.
Then add 1 teaspoon ginger-garlic paste and cook till it turns brown in colour. Now add the mutton and simmer for 3 minutes.
Next, add tomatoes, 1 teaspoon dhania powider and keep stirring it well for 5 minutes.
Add 1 cup of warm water and bring it to boil, then cover it and pressure cook till the mutton gets tender.
Once the cooker cools down, open the lid, add the tomato sauce with a little water and let the mutton cook on a slow flame for 10 minutes. Then add some finely chopped coriander and your gravy is ready.
Soak the rice for 15 minutes.
In a vessel take some pure ghee, splutter in cumin seeds and add one sliced onion, saute till it turns translucent.
Now add the potatoes, green peas, spring onions and some salt. Keep stirring for 2 minutes.
Add the soaked rice and mix it well. Keep stirring for 3 to 4 minutes, then add some warm water with a few drops of lemon. Cover and cook till the rice is done.
Take a bowl, make a layer of rice, then add mutton gravy on top. Add some birista, some chopped coriander and pour a little hot ghee on top. Enjoy the Mutton Moghlai Pulao!

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