Recipe
Why make it
Fragrant basmati rice cooked in a whole-spice mutton stock, with browned onions and tender bone-in meat. A gentle, aromatic pulao for Sunday dinners and guests.
Serves 6
+ 13 more in the full recipe
Step 1 of 11
Wash the rice in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 30 minutes, then drain well.
Step 2 of 11
While the rice soaks, put the mutton, quartered onion, half of the ginger-garlic paste, coriander seeds, fennel seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaves and 2 tsp salt in a pressure cooker with the water.
Step 3 of 11
Bring to a boil and skim off any grey foam. Close the lid and cook on medium heat for 35 minutes after the first whistle or full pressure, until the meat is tender and pulls easily from the bone.
Step 4 of 11
Release the pressure, then strain the stock through a fine strainer into a jug. Set the meat aside and discard the whole spices and onion. You need 800 ml of stock, so top up with hot water if it is short, or boil to reduce if th…
Step 5 of 11
Heat the oil or ghee in a wide heavy pot over medium heat. Add the sliced onions and fry, stirring often, for 10–12 minutes until deep golden brown. Lift out about one-third and keep it aside for garnish.
The last 6 steps are in the full recipe.
Cook’s tip
Good stock is the whole dish: keep the spices whole and the seasoning light so the mutton flavour comes through.
Ready to cook?
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