Mutton Pulao, Sindhi-Style
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Ingredients
- 700 g mutton, bone-in pieces
- 350 g basmati rice
- 2 onion, sliced
- 3 tbsp ghee
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 100 g natural yoghurt
- 10 g fresh mint
Nutrition (per serving)
- Calories
- 768 kcal
- Protein
- 33.8 g
- Carbohydrate
- 77.9 g
- of which sugars
- 6.4 g
- Fat
- 35 g
- of which saturates
- 17.7 g
- Fibre
- 3.1 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the mutton in a large pan with the bay leaves, half the garlic and half the ginger and 1 litre water. Bring to a simmer and cook for 50 minutes until almost tender, then lift out the mutton and strain the stock, reserving both.
- 2
Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 3
Melt the ghee in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic, ginger, green cardamom pods and cinnamon stick and fry for 1 minute.
- 4
Return the mutton to the pan, stir in the natural yoghurt and cook for 3 minutes, then add the drained rice and 550ml of the reserved stock.
- 5
Bring to the boil, cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid, until the rice is tender and the stock is absorbed and the mutton is fully tender.
- 6
Scatter with the fresh mint, then fork through gently before serving.
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