Hare Mutton Pulao

Ingredients

• • Mutton piece (leg portion) - 1 kg
• • Oil - 4 tablespoons
• • Onions (finely chopped) - 2
• • Potatoes (peeled & cut into cubes) - 4
• • Dahi/Curd - 1 cup
• • Cashew nuts (powdered) - ¾ cup
• • Salt - as required
• • Ginger - 2 inches
• • Garlic - 12 flakes
• • Coriander leaves - 1 cup
• • Green chillies - 5
• • Cinnamon stick/Dalchini - 1
• • Cloves/Laungs - 8
• • Desiccated coconut - ½ cup
• • Onions - 2
• • Basmati rice - 2 cups

Method

• 1. Grind the ginger, garlic, coriander leaves, green chillies, cinnamon, cloves, coconut and onions to a fine paste.
• 2. Marinate the mutton in this mixture for 2 hours.
• 3. In a heavy bottomed pan, heat oil and fry the cubed potatoes until golden.
• 4. Drain and keep aside.
• 5. Add the finely sliced onions to the hot oil and fry until golden.
• 6. Add the mutton with the marinade and the salt.
• 7. Add 3 cups of water, cover and simmer until mutton is half cooked.
• 8. Add the dahi and powdered cashew nuts and cook until mutton is tender and gravy is thick.
• 9. Boil rice in plenty of water and little salt until just tender but not fully cooked.
• 10. Arrange rice in an oven proof dish. Place the fried potatoes over the rice and cover with the cooked meat.
• 11. Cover with a tight fitting lid and place in hot oven for 15-20 minutes. Serve piping hot.