Recipe of Any-night-of-the-week White Mutton Pulao Eid Special

White Mutton Pulao Eid Special.

You can cook White Mutton Pulao Eid Special using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of White Mutton Pulao Eid Special

1. Prepare of Mutton (chota ghosht)1/2kg.
2. You need 3/4 kg of Soaked Rice (bhigye huye chawal).
3. It's of Onion (piyaz) 2 small to medium.
4. It's of Garlic paste(kutta hua lehsan)1tbsp.
5. Prepare of Ginger paste(kutta hua adrak)1tbsp.
6. Prepare of Chopped Green chillies (hari mirchyn Kati huyi)11to 12 or you like.
7. You need 1 tbsp of White pepper powder (safiyd mirch pesi).
8. You need 1 tsp of Black pepper powder (pesi kali mirch).
9. You need of Salt (namak) 2tsps for meat(ghosht) + 3tsps for rice.
10. It's of Oil 1 cup / 200 ml.
11. Prepare 1 tbsp of Coriander powder (dhanya pesa).
12. You need of All spices (sabat garam masala) as required.
13. You need of Green chillies (hari mirchyn) 3 to 5 whole.
14. It's of Chopped green chillies : as required.
15. Prepare 1 tsp of All spices (pesa garam masala).
16. You need of Yogurt (dahi) half cup.
17. You need of Water (pani) 3 glasses/ 900 ml.
18. Prepare 2 of Taiz pata.

White Mutton Pulao Eid Special instructions

1. Tak pan ; add oil, crushed garlic (lehsan) ; fry it but don't change colour (halka sa fry kar lye lekin rang tabdel na ho).
2. Add chopped onions (pyaz); crushed ginger (adarak) ; saute it.
3. Add mutton 80 % already done (chota ghost 80 % gala huya) ; Stir for 3-4 minutes (chamcha hilyn) -Add 2 tsps salt (namak).
4. Stir for few minutes on medium flame (darmiyani aanj chamcha hilyn)...Cover until softens (dakh dyn galyn tak) on medium flame -Uncover and stir.
5. Add coriander powder (dhanya powder), white pepper (safiad mirch), black pepper (kali mirch),.
6. Chopped green chillies (kati hari mirchyn), all spices whole (sabat garam masala), yogurt (dahi).
7. Cook it until oil separates (oil alag hony tak bhun lyn)...Add water (pani) -Bring it to boil (ubal ayn dyn) -Soak rice for 20 -25 mins (chawal bhego lyn).
8. Add 3 tsps salt (namak) and stir (chamcha hilyn) ; Add soaked rice (bheye chawal).
9. Cook on medium flame till water is reduced to 1/4th cup and stir again -Add taiz pata -Cook until 80 % done (2 kani reh jye).
10. Add chopped coriander (kata dhanya), few green chillies (hari mirchyn), all spices (garam masala).
11. Cover and steam on medium to high flame for 2 min then 10 min on low to medium flame (additional note) -Uncover.
12. Dish out and serve with raita.