Mutton Pulao

MUTTON PULAO

Ingredients
½ kg mutton
½ kg basmati rice
6 medium size onions
6 green chilies
12 garlic flakes
12 black pepper
12 cloves
2 inch cinnamon
1 tablespoon khus-khus
1 ½ tablespoon jeera
2 tablespoon dhania powder
1 tablespoon chilies powder
1 tablespoon turmeric powder
1 inch ginger
Tamarind - size of a goose berry
1 medium size coconut - grated
¼ kg ghee or vanaspati
1 bunch coriander leaves
Salt to taste
 

1. Roast 6 cloves, 1 inch cinnamon, khus-khus, jeera,
   pepper and dhania powder on an iron pan without adding
   oil. Grind all these with 3 onions, 6 garlic flakes and
   tamarind into a smooth paste. Keep aside. Grind the grated
   coconut into a smooth paste and keep aside.
2. 
   Heat ghee on a big vessel. Add 3 sliced onions, sliced
   green chilies, 6 smashed garlic flakes, 6 cloves -
   powdered, 1 inch cinnamon - powdered and smashed
   ginger. Fry for 2 minutes. Then add mutton, salt to taste
   and 1/2 a cup of water. Add chilies powder, turmeric
   powder and ground masala paste. Parboil the mutton. Then
   add rice and coconut paste. Keep stirring for 5 minutes.
   Add enough water - 2 measures water for 1 measure rice.
3. 
   Add salt to taste, stir and cook on low fire. When it is
   done, add finely chopped coriander leaves and stir.
4. 
   Serve hot with ginger chutney.