ANNUCHEF

Ingredients:

Basmati Rice (soaked) – ½ kg
Mutton – ¾ kg
Onion (sliced) – 4 Nos.
Tomato (sliced) – 2 Nos.
Chick Pea (soaked overnight ) – ½ bowl
Ginger (crushed) – 2 tablespoons
Garlic (crushed) – 2 tablespoons
Cinnamon – 5 Nos.
Cardamom – 5 Nos.
Cloves – 5 Nos.
Raisins – few
Bay Leaves – 5 Nos.
Black Pepper – 1 teaspoon
Chilli Powder – 2 teaspoons
Garam Masala Powder – 1 teaspoon
Ghee – 4 teaspoons
Oil – 2 teaspoons
Salt – 3 teaspoons or as per taste

Procedure:


1) In a pressure cooker add Mutton, half of sliced Onions, Tomatoes, Chick Pea, Cinnamon, Cardamom, Cloves,

     Bay Leaves, Black Pepper, half of crushed Ginger and Garlic and mix well.
2) Add two cups of Water and keep in medium flame and leave for 4 whistles.
3) In a vessel add Ghee and Oil.
4) Once it is heated add remaining Onions and fry till it turns translucent.
5) Add crushed Garlic and Ginger and fry for 2 minutes.
6) Add Chilli Powder, Garam Masala Powder and cook for 5 minutes in low flame.
7) Add Raisins and mix well and cook for 2 minutes.
8) Add soaked Rice and mix lightly.
9) Add the Mutton stock to the vessel and cook in medium flame for 10 minutes.
10) Add Mutton pieces on the top of the Rice and leave for 10 minutes in low flame.
11) After 10 minutes switch off the flame.
12) Transfer it into a serving plate.

13) Peshawari Mutton Pulao is ready to serve.

PESHAWARI MUTTON PULAO