Mutton Pulao

Ingredients:
Rice 750 grams (3 pao)
Onion 3 medium
Dahi ½ cup
Whole garam masala 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Khewra water 1 Teaspoon
Pinch of orange food color (Zarday ka rang)

Oil 1 cup
Salt to taste

For Yakhni (Stock)
Mutton 1 Kg
Onion 1 large
Garlic 1 whole bulb
Ginger 2 inch piece
Cumin seeds (Zeera) 1 tea
Saunf 4 Tablespoon
Whole coriander (Dhanya) 3 Tablespoon
Whole black pepper 7-8
Cloves (Long) 3-4
Black cardamom (Bari elaichi) 2
Green cardamom (Choti elaichi) 7-8
Cinnamon (Dar chini) 2 sticks
Bay leaves (Taiz paat) 2
Badiyan 2
Salt to taste

Method:

• In a pot, put mutton, water (4-5 glasses) and all the ingredients of yakhi (mentioned above), let it cook till the meat tenderize, take out the meat and drain yakhni. 

• In a pot, heat oil fry sliced onion till golden brown (take out half of it for garnishing).

• Add whole garam masala and mutton fry little then add ginger garlic paste and fry well.

• Keep adding a little yakhni, when well fried, add beaten dahi and salt, fry well.

• Now add yakhni, when boiled add rice and cook on medium flame.

• When rice is done and the water dries, add khewra water, orange food color.

• Keep on dum on low flame for 10 minutes.

• Garnish with fried onion.

        Serve with dahi and mirchon ki chutney.
        Serving 8