1 kg long grain basmati rice
450 gms fine mutton mince
200 gms clarified butter or refined oil
A pinch of cinnamon powder
A pinch of small green cardamom powder
1.5 tbsp roasted gram flour
3 tbsp raw onion paste
200 gms golden brown sliced onions
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli powder
250 ml or 1 cup milk
A few strands saffron
2 tbsp gulab jal or rose water
1. Mix in the mutton mince with 2 tbsp of the clarified butter, the cardamom and cinnamon powder, gram flour, onion paste and seasoning.
2. Divide into approximately 75 equal-sized balls (like marbles). Deep-fry in butter, on medium heat, till golden brown.
3. Heat the remaining butter and add the ginger and garlic paste, red chilli powder and seasoning. Cook till the ghee leaves the mixture and comes to the top.
4. Next add the mutton balls and add 250 ml (1 cup) water and cook on low heat till the water evaporates.
5. Soak the saffron in the milk for 30 minutes.
6. To cook the rice, wash and soak it for 30 minutes in water. Drain and set aside. Bring 2 litres of water to the boil and add the drained rice. Add a cardamom and cinnamon powder and seasoning. Cook until the rice parboils. Drain the rice and set aside.
7. In the same pot, layer with the parboiled rice, and alternately layer with the mutton balls and the remaining rice.
8. Add the saffron and milk mixture to the layered rice. Cover and cook for 30 minutes on low heat or bake in an oven at 180°C or 350F.
9. To serve, open the lid just prior to serving and serve on a plate or in a bowl garnished with browned onions and serve immediately.
Image courtesy: Shutterstock
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