Mutton Pulao Recipe - Mutton Zafrani Pulao

make Mutton Zafrani Pulao step by step with detailed information. This aromatic pulao is a must dish for special occasions. Ingredients for Yahkni/Broth: ½ kg mutton 1 tbsp. ginger garlic paste 1 tsp coriander powder ½ tsp salt 4 cups of water Ingredients for Making Masala: 3 cups of Extra-long grain basmati Rice ( soaked for 30 minutes) 1 medium onion, thinly sliced 5 tbsp. thick yogurt 5-6 dried plums (aloo bukhara) ¼ cup oil ¼ cup butter/desi ghee 5 green cardamoms 1 packet boxed pulao biryani masala ½ tsp white pepper 1 tbsp. Ginger garlic paste 2-3 green chilies, chopped 3 tbsp. milk ¼ -1/2 tsp saffron (zafraan) dissolve in milk 1 tsp whole spice powder ¼ tsp orange food color Directions: • In a pot, add 4 cups of water, meat, salt, coriander powder and ginger garlic paste. Wait for a boil, then turn the flame on medium and cook for 45 minutes or till meat is 80 % done. • After 45 minutes separate meat and broth and set them aside for later on use. • In a separate pot, add oil, butter and onions. Cook onions until light brown in color. • Then add meat, green cardamoms, white pepper, box pulao masala and cook on medium flame for 1-2 minutes. Add yogurt and cook for 3-4 minutes or till oil comes to the surface. • Now add 4 cups of yakhni/broth and turn the flame on high and wait for a boil. • Add the rice into the yakhni , 1 cup of water also adjust salt at this point and cook on high flame until all the water is dried. • Add plums, green chilies, saffron dissolved in milk, whole spice powder and food color. • Cover tightly and simmer for 15 minutes. Serve with Raita or Aloo Bukhara chutney.