Pulao is literally as simple as making Khichdi if you try this method. Quantities mentioned are for two people.
- 300 grams of mutton with bones.
- 1.5 tea cups of Basmati Rice. Soaked in water for about 30 minutes.
- 3 Onions, thinly sliced.
- 1 whole Garlic.
- Two Green chilies.
- Chilly Powder as per taste.
- One Tomato, chopped.
- A cup of Beaten Curd.
- Butter. You can use oil but butter makes everything better.
- Dry Spices like cardamom, bay leaf, cloves and cinnamon.
Make a paste of the garlic, ginger and green chilly. Melt some butter and sauté the dry spices. Then add the onions and cook till they start getting a little brownish color. Add the paste of ginger, garlic and green chilly. Mix well. When the raw smell is gone, add the mutton and cook on a high flame. Stir occasionally but let the mutton get roasted well. As you cook a lot of flavor will develop on the base of the pan. Take care to avoid getting that burnt. When you start losing the battle add the tomato and use its moisture to deglaze the pan. Add salt and chilly powder. When the tomato is fully cooked add the beaten curd and 2 more cups of water.
Pressure cook for two whistles on high and then let it simmer on low heat for 10 minutes.
Open the cooker when the pressure has dissipated. Add the rice. Stir it in. Take a judgement call and add in some water for the rice.
Pressure cook for one whistle on high.