Step-by-Step Instructions

1. 1.Marinate the Mutton

   Take 700 grams of mutton meat along with some bones, cut into medium pieces. Add 1 tsp salt, 1 tsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp garam masala, and 1 stock cube. Mix well to coat the mutton evenly and marinate for 1 hour.

2. 2.Sauté Whole Spices

   In a hot pan, add 3-4 tbsp oil and 2 tbsp ghee. Add 1/2 tbsp black peppercorns, 8 cloves, 2 black cardamom, 1 mace spice, 2 inch cinnamon stick, 6 green cardamom, and 3 bay leaves. Fry for a few seconds until fragrant.

3. 3.Fry Onions and Chillies

   Add 3 sliced onions and 4 green chillies to the pan. Fry the onions until they are nice and brown.

4. 4.Cook Tomatoes and Ginger Garlic Paste

   Add 2 chopped tomatoes to the pan and fry for a minute. Then add 2 tbsp ginger garlic paste and continue to fry until the tomatoes are nice and soft, and the oil starts to separate.

5. 5.Fry the Mutton

   Add the marinated mutton to the pan. Fry the meat for 7 to 10 minutes, stirring occasionally, until it's well seared and coated with the spices.

6. 6.Cook the Mutton

   Add 2 cups of water to the mutton. Cover the pan and cook for about 25 to 30 minutes, or until the meat is nice and soft. Give it a nice mix after cooking.

7. 7.Add Rice and Water

   Add 2 1/2 cups of basmati rice (washed and soaked for 20 minutes) to the cooked mutton. Give it a nice mix to combine. Then add 4 cups of water, 1 tsp salt, and 6 powdered stock cubes. Mix gently.

8. 8.Add Coriander and Partial Cook

   Add a handful of chopped coriander leaves to the rice and mutton mixture. Give it a nice mix. Then cover the pan and cook until the rice is 80 to 90% cooked, and most of the water has been absorbed.

9. 9.Dum Cook the Pulao

   Once the rice is 80-90% cooked, cover the pan again and cook it on a low flame until the rice is fully cooked and fluffy. Give it a nice and gentle mix before serving.