Easiest Way to Make Tasty White Mutton Pulao Eid Special

Delicious, fresh and sheep's meat.

White Mutton Pulao Eid Special.

White Mutton Pulao Eid Special You can have White Mutton Pulao Eid Special using 18 ingredients and 12 steps. Here is how you cook that.

Ingredients of White Mutton Pulao Eid Special

  1. You need of Mutton (chota ghosht)1/2kg.
  2. Prepare 3/4 kg of Soaked Rice (bhigye huye chawal).
  3. Prepare of Onion (piyaz) 2 small to medium.
  4. Prepare of Garlic paste(kutta hua lehsan)1tbsp.
  5. It's of Ginger paste(kutta hua adrak)1tbsp.
  6. Prepare of Chopped Green chillies (hari mirchyn Kati huyi)11to 12 or you like.
  7. Prepare 1 tbsp of White pepper powder (safiyd mirch pesi).
  8. It's 1 tsp of Black pepper powder (pesi kali mirch).
  9. It's of Salt (namak) 2tsps for meat(ghosht) + 3tsps for rice.
  10. You need of Oil 1 cup / 200 ml.
  11. Prepare 1 tbsp of Coriander powder (dhanya pesa).
  12. Prepare of All spices (sabat garam masala) as required.
  13. Prepare of Green chillies (hari mirchyn) 3 to 5 whole.
  14. Prepare of Chopped green chillies : as required.
  15. You need 1 tsp of All spices (pesa garam masala).
  16. You need of Yogurt (dahi) half cup.
  17. It's of Water (pani) 3 glasses/ 900 ml.
  18. Prepare 2 of Taiz pata.

White Mutton Pulao Eid Special instructions

  1. Tak pan ; add oil, crushed garlic (lehsan) ; fry it but don't change colour (halka sa fry kar lye lekin rang tabdel na ho).
  2. Add chopped onions (pyaz); crushed ginger (adarak) ; saute it.
  3. Add mutton 80 % already done (chota ghost 80 % gala huya) ; Stir for 3-4 minutes (chamcha hilyn) -Add 2 tsps salt (namak).
  4. Stir for few minutes on medium flame (darmiyani aanj chamcha hilyn)...Cover until softens (dakh dyn galyn tak) on medium flame -Uncover and stir.
  5. Add coriander powder (dhanya powder), white pepper (safiad mirch), black pepper (kali mirch),.
  6. Chopped green chillies (kati hari mirchyn), all spices whole (sabat garam masala), yogurt (dahi).
  7. Cook it until oil separates (oil alag hony tak bhun lyn)...Add water (pani) -Bring it to boil (ubal ayn dyn) -Soak rice for 20 -25 mins (chawal bhego lyn).
  8. Add 3 tsps salt (namak) and stir (chamcha hilyn) ; Add soaked rice (bheye chawal).
  9. Cook on medium flame till water is reduced to 1/4th cup and stir again -Add taiz pata -Cook until 80 % done (2 kani reh jye).
  10. Add chopped coriander (kata dhanya), few green chillies (hari mirchyn), all spices (garam masala).
  11. Cover and steam on medium to high flame for 2 min then 10 min on low to medium flame (additional note) -Uncover.
  12. Dish out and serve with raita.