Easy Mutton Pulao in Pressure Cooker

Ingredients

• 600 g Mutton, (with bone)
• 2 tbsp Oil
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• Salt to taste
• 2 Dry Red chillies, broken in half, dry red chillies
• 2-3 fresh Green chillies, broken in half
• 1 medium Onion, roughly chopped
• 1 cup Curd, curd (yogurt)
• 1 tbsp Ginger-Garlic paste, Ginger Garlic Paste
• 1 tbsp Coriander powder, Dhaniya powder
• ¼ tsp Turmeric powder, turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 heaped tbsp Fried onion, Barista
• Few Mint leaves
• 1 heaped tbsp Ghee
• 2 inch Cinnamon stick
• 10-12 Black peppercorns
• 1 Black cardamom, Badi Elaichi
• Marinated Mutton
• Curd Mixture, mixture of curd (yogurt)
• Water, water
• 1 tbsp Fried onion, Barista
• Few Mint leaves
• Salt to taste
• 600 g Basmati rice, soaked basmati rice
• Fresh Mint leaves

Steps

1. In a bowl add mutton, oil, degi red chilli powder, salt, dry red chillies, green chillies, onion and mix everything properly and keep aside for at least 30-60 minutes.
2. In a bowl add curd, ginger-garlic paste, coriander powder, turmeric powder, degi red chilli powder, fried onions, mint leaves and mix everything properly and keep aside for further use.
3. In a cooker heat ghee and add cinnamon stick, black cardamom, black peppercorns, marinated mutton and sauté on medium heat until the mutton is light brown.
4. Now add the curd mixture and sauté until fragrant or until the ghee starts coming up, then add water and close the lid then give it 3-5 whistles or until 80% cooked.
5. Let the cooker cool down then remove the lid and add water, fried onion, mint leaves, salt then bring it to a boil.
6. Once boiled, add basmati rice, mix it once, now again close the lid and give it 2-3 whistles.
7. Switch off the flame and let the cooker cool down, remove the lid and let the rice set for 5-10 minutes. Serve hot in a serving plate and garnish with mint leaves.