Narciso’s Muslim Mutton Pulao
Ingredients
Make the Meat Stock
2 kg lamb bones with some meat left on them from the halal butchers
4-5 Bay leaves
2, 3” cinnamon sticks
4-5 cloves garlic
1 tsp peppercorns
1 tsp salt
Make the Pullau
2 mugs basmati rice (washed, soaked for 15 mins and drained)
3 tbsp ghee or butter
2-inch cinnamon sticks,
12 to 15 cloves,
½ tsp turmeric powder,
4 Green cardamoms
2 large onions (finely chopped)
2 chopped tomatoes
2 Stock cubes
Cooking Steps
Step 1
Make the Stock: wash the bones and put them into a pressure cooker with four mugs of water, 4-5 bay leaves, 2-3” cinnamon stick, 4-5 garlic cloves, 1 tsp peppercorns and 1 tsp salt.
Pressure cook the bones for the first three whistles then lower the flame and let it simmer for about 30 minutes. Strain the stock. Shred the meat from the bones and keep aside
Step 2
Make the Pullau: wash two mugs of basmati rice in 2-3 changes of water, soak in water for about 15 minutes, then strain and keep aside.
Measure out four mugs of stock for the 2 mugs of rice
Take a large saucepan, add three tbsp of ghee or butter. When hot add four 2-inch cinnamon sticks, 12 to 15 cloves, half tsp turmeric powder, 4 Green cardamoms and fry until the spices begin to crackle.
Add the two chopped onions and sauté until soft and light brown. Add in the chopped tomatoes and fry until soft and mushy
Add the soaked drained rice and mix in very gently to avoid it from breaking.
Pour in the four cups of boiling beef stock and stir gently to mix well. You can now add in the shredded meat, stock cubes and salt to taste.
Cook uncovered until the stock is reduced to just above the rice. Then close the lid and cook on a very low flame for a further 10 minutes.
Switch off the gas and let it cook in its own steam for a further 15 minutes.