Mutton Pulao | Homemade | Delicious | Tasty | #food #mutton #muttonpulao

Ingredients - Mutton — 1.5 kg Basmati rice — 1 kg Oil — 200 ml Onion — 500 g, thinly sliced Tomato — 500 g, chopped Ginger-garlic paste — 4 tbsp Green chilli — 6–8 Fresh coriander — 1 large handful Bay leaf — 3 Cinnamon — 3–4 small pieces Cloves — 8–10 Green cardamom — 5–6 Black cardamom — 2 Star anise — 2 Cumin — 2 tsp Turmeric — 1½ tsp Red chilli powder — 2½ tbsp Coriander powder — 2 tbsp Garam masala — 1½ tbsp Salt — about 3 tbsp, then adjust to taste Water — about 1.8–2.2 L, adjusted according to the mutton gravy and rice Cooking sequence Wash and drain the 1 kg basmati rice; soak 20–30 minutes. Heat 200 ml oil in a pressure cooker. Add all the whole spices and cumin. Add 500 g onions and fry until deep golden. Add 4 tbsp ginger-garlic paste and fry well. Add turmeric, chilli powder, coriander powder and garam masala. Add 500 g tomatoes and cook until the tomatoes break down and oil separates. Add 1.5 kg mutton and bhuno very well for 15–20 minutes. Add water and pressure-cook until the mutton is tender. Open the cooker and check the gravy/salt. Add soaked rice, green chillies and coriander. Add enough water so the total liquid is appropriate for 1 kg rice—don't automatically add the full 2.2 L if plenty of mutton gravy remains. Cook until the rice is tender and fluffy. Rest covered for 10–15 minutes, then gently fluff. Tip: For the reddish, rich color seen in your video, use Kashmiri chilli powder for part of the 2½ tbsp rather than making all of it hot chilli powder.