BONE MARROW PULAO

Preparation Method :

• Add peppercorns, cinnamon, cloves, bay leaves, cardamoms, cumin seeds, nutmeg, mace flakes, onion, garlic and chopped ginger with salt.
• Add in the marrowbones and mutton pieces along with 2½ litres of water. Cover and cook for about 20 minutes or until the meat is almost tender.
• Strain the meat to get clear mutton stock. Pick the marrowbones and mutton pieces and set them aside. Discard the residue.
• Heat the ghee - oil mix in a heavy bottomed pan. Add the sliced onions and fry till they are pink.
• Add the cloves, bay leaves, cardamom, cinnamon, and fry till the onions turn golden brown.
• Then add in the marrowbones and mutton and fry for about 5 minutes. Add rice and salt and fry for another 2 minutes.
• Add the mutton stock to 1 inch over the surface of mutton and rice.
• Drop the ghee, cover with a tight fitting lid and cook on high flame for 2 minutes till the contents come to a boil.
• Simmer to low flame for about 20 minutes or until the stock is absorbed and rice done. Serve hot.