QORMA PULAO

Preparation Method :

• Wash the mutton thoroughly and place on a sieve to drain the water completely.
• Grind the large onion, garlic and ginger to a paste.
• Heat ghee in a wide, deep ,heavy bottomed pan and fry the onion, garlic and ginger paste till brown.
• Add the mutton pieces and fry occasionally till the meat turns reddish brown and the ghee separates out from the mutton.
• Meanwhile, heat another frying pan with a tablespoonful of ghee and fry the chopped onions lightly.
• Grind the fried onions along with poppy seeds, large and small cardamoms, mace and nutmeg to a paste.
• Add this paste to the meat and  fry till the masala  combines well with the meat.
• Put off the flame when the meat is tender.Cover and keep aside.
• Soak rice in water for 20 minutes and drain in a strainer.
• In a big vessel, add 1 litre of water and bring to boil.
• Add the soaked rice, salt, bay leaves, cardamoms and cloves.
• Cover and let simmer on low fire.
• When half- cooked, remove from fire and drain out excess water immediately.
• In a big, heavy bottomed pan, warm the ghee and fry the cloves.
• Add the rice and meat layer by layer starting and ending with the rice.
• Add milk and a few drops of almond colour.
• Bring to boil and then cover and simmer on low fire for approximately 10-15 minutes till rice is cooked.
• Serve hot.