Producer: Priyanka Das Editor: Aparna Singh
500 Gms Mutton Curry Cut with Fat For Potli Masala: 4 Nos Black Cardamom 5 Nos Small Cardamom 1 Tsp Black Pepper Corn ½ Tsp Clove 1 Stick Cinnamon 2 Tsp Cumin 4 Tsp Coriander Seeds 1 Tsp Fennel Seeds 2 Nos Bayleaf 2 Inch Ginger 10 Cloves Garlic 1 Nos Sliced Onion Salt to Taste
½ Inch Ginger 12 Nos Garlic 2 Tsp Fennel Seeds 2 Nos Cardamom Seeds Brown Onion 3 Tbsp Ghee 2 Nos Sliced Onion 1 Tbsp Ajinomoto
3 Pcs Tomato 2 Pcs Finely Chopped Onion ½ Cup Chopped Coriander 4 Nos Green Chillies Chopped Salt 1 Tsp Black Pepper
2 Tsp Ghee 500 Gms Soaked Basmati Rice Salt to Taste
In a pressure cooker, add mutton, water, bay leaf, and potli masala tied in a muslin cloth along with salt and bay leaf. Allow it to cook for 5 whistles on medium-low heat.
Grind ginger, garlic, fennel seeds, and cardamom seeds into a fine paste.
Heat ghee in a pan and shallow fry the onion until golden brown. Remove the onion from the pan and set it aside.
Open the cooker, remove the mutton pieces, and sear them in the same pan using leftover ghee; you may add extra ghee if desired.
Cook the mutton, strain the stock, and discard the spices. In a thick-bottomed pan, heat ghee, add ginger-garlic-fennel-cardamom paste and cook until the oil separates.
Add soaked rice, salt cook it in the mutton stock until it is 50 percent cooked. Add mutton to the rice, and add ajinomoto and cook further until the water dries up completely, the rice is fluffy, and fully cooked.
Finish the dish with fried onion. For the salan, boil the tomato, remove the skin, allow it to cool, and grind it together with the water used for boiling.
Add chopped onion, chopped coriander, chopped green chilies, salt, and freshly cracked pepper to the tomato paste. Serve the pulao with tomato salan.