1 kg mutton on bone
3 cups long grain rice
2 green cardamom
1 black cardamom
1 star anise
1.5 tbsp garam masala powder (all spice)
1 tsp tumeric
1 tsp cumin seeds
4 bay leaves
1 big lime, juiced
Salt to taste
Water as required
To grind fine
1 packed cup mint leaves
1 packed cup coriander leaves
6 green chillies
10-12 cloves garlic
Wash rice and keep soaked with a little water.
Pressure cook, for about 10 minutes, the mutton with 1 onion, 1 tomato and whole peppercorns, green cardamom, black cardamom, cinnamon, cloves and star anise and salt to taste.
Drain the broth and keep aside.
Slice one onion and deep fry brown and crisp. Set aside.
Make fries out of the potatoes and set aside.
Heat oil in a big heavy bottom vessel and splutter cumin seeds in this.
Add 3 fine chopped onions and fry with bay leaves till golden brown.
Add in the paste, tumeric and garam masala powder and fry well.
Add the mutton pieces and fry till the masala base totally covers the pieces.
Drain rice completely and add to the vessel.
Mix completely till the rice is coated.
Add the broth and water as required (total liquid quantity should be 6 cups).
Add the lime juice and salt as required.
Bring to a boil on high heat till almost dry.
Simmer and layer with the crisp brown onion and fries and cover.
Garnish with coriander and cook on sim for some more time.
Serve hot with raita.
(the pulao can also be made with chicken or vegetable. No previous boiling is required in that case)