Chinoti 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
  

Method:

1. Put 4 cups water with mutton, green chilies, ginger garlic paste, chili powder, salt, cardamom, black pepper, cinnamon, cloves, cumin and aloo bukhara in pan, cover it and cook for 30 minutes.
2. Then add tomatoes and cook until mutton tender.
3. Now heat oil in second pan and fry onions until brown.
4. Then put 1/4 cup water, add tender meat and fry it nicely.
5. Then put remaining stock with 3 cups water and boil it.
6. Then add soaked rice and cook for 10 minutes.
7. When water dries, simmer it.