mutton palav how to prepare

Mutton Palav or Mutton Biryani, is a delectable rice dish featuring tender mutton pieces and aromatic spices. 

Below is a simple recipe for you to try:

 Ingredients:

For Marination: 500g mutton, cleaned and cut into pieces 1 cup yogurt 1 tablespoon ginger-garlic paste

 1 teaspoon red chili powder

 1/2 teaspoon turmeric powder Salt to taste For Rice: 2 cups basmati rice, 

soaked for 30 minutes 4 cups water for cooking rice 1-2 bay leaves 4-5 whole cloves 4-5 green cardamom pods 1 cinnamon stick For Pulao: 3 tablespoons cooking oil or ghee 2 large onions, thinly sliced 2 tomatoes, chopped 1/2 cup chopped cilantro (coriander leaves) 1/2 cup chopped mint leaves 2 green chilies, chopped 1 teaspoon cumin seeds 1 teaspoon garam masala Salt to taste Instructions:

 Marinate the Mutton: In a large bowl, combine the mutton pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Cover the bowl and allow it to marinate for at least 2 hours or overnight in the refrigerator for enhanced flavor.

 Cook the Rice: In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Add bay leaves, cloves, cardamom pods, cinnamon stick, and a pinch of salt. Cook the rice until it's 70-80% cooked, maintaining a slight bite. Drain the water and set aside.

 Prepare the Mutton Pulao: In a large, heavy-bottomed pot or pressure cooker, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown. Introduce the marinated mutton and cook until it achieves a golden brown color on all sides.

 Add chopped tomatoes, cilantro, mint leaves, green chilies, and garam masala. Cook until the tomatoes are soft and the spices are well combined. Adjust salt to taste. Layering and Dum Cooking: Evenly layer the partially cooked rice over the mutton mixture.

 Drizzle a small amount of ghee on top. Cover the pot with a tight-fitting lid or seal the edges with dough to create a steam-tight seal. Reduce the heat to low and allow it to cook on dum (slow cooking with steam) for 20-25 minutes until the mutton is tender, and the rice is fully cooked. Serve: Gently fluff the rice with a fork. Serve the Mutton Pulao hot, accompanied by raita or a side salad. Enjoy your scrumptious Mutton Pulao!