Zafrani Pulao by Shireen Anwer

Ingredients:

• Mutton 1 kg
• Rice 1 kg
• Oil 1 cup
• Onion 2 cups
• Ginger garlic paste 2 tbsp
• Salt 1 tbsp
• Chili powder 1/2 tbsp
• Green chilies 15
• Tomatoes 2
• Black cardamom 2
• Black pepper 1 tsp
• Cinnamon 2 sticks
• Cloves 1 tsp
• White cumin seeds 1 tsp
• Aloo bukhara 10
• Saffron essence 1/2 tsp
• Milk 1/4 cup

Method:

1. Put mutton, green chilies, ginger garlic paste, chili powder, salt, black cardamom, black pepper, cinnamon, cloves and soaked aloo bukhara with 4 cup water in pan, cover it and cook for 30 minutes.
2. Then add tomatoes and cook until meat is approx tender.
3. Heat oil in one more pan, fry onion slices until brown and put 1/4 cup water.
4. Now put tender meat and fry it nicely.
5. Then put remaining stock with 3 cup water and boil it.
6. Then add soaked rice and cook for 10 minutes.
7. When water dries, keep on simmer.
8. In end, add saffron essence and serve with raita.