Mutton Pulao Recipe

• 1½ kg Basmati Rice
• 2 kg Mutton Pieces
• 2 tbsp Ginger-Garlic Paste
• 1 kg Potatoes (peeled & cubed)
• ¼ tsp Jelabi Color
• 10 Kashmiri Chilies
• 20 Black Peppercorns
• 1 tsp Mace
• 2 Star Anise
• 1 tsp Caraway Seeds
• 4 Cloves
• 1 inch Cinnamon Stick
• ½ Nutmeg
• 2 large Black Cardamoms
• 1 cup Curd
• 2 large Onions (chopped)
• 2 large Onions (sliced)
• 4 large Tomatoes
• 4 Bay Leaves
• ½ cup Raisins
• 1 cup Cashew Nuts (fried)
• 6 boiled Eggs (cut into quarters)
• Salt (to taste)
• 1 tbsp Ghee

• Divide rice into two equal portions.
• Combine the first rice portion with salted water, little jelabi color, and 2 bay leaves in a pan. Cook.
• Combine the second portion of rice with 2 bay leaves in a fresh pan and cook . Drain the rice.
• Grind all the spices together into a fine powder.
• Mix mutton pieces with ground powder, ginger-garlic paste, curd, and salt. Marinate for 10 minutes.
• Heat ghee in a pan and fry sliced onions until golden brown.