Mutton pulao recipe by Keenan Blake

1.5 kg mutton, cut into pieces
2 onions sliced (1 sliced onion is for the curry the other is for frying)
4 cloves
3 cinnamon sticks
3 bay leafs
5 cardamon pods
2 star aniseed
Curry leaf
1 1/2 tablespoon cumin seeds
15 green chillies sliced longways
2 tablespoons ginger and garlic
3 tablespoons turmeric powder
4 tablespoons garam masala
Salt to taste
2 cups basmiti rice(soak the rice in boiling water first)
4 potatoes, cut in to small cubes
1 cups peas (steamed)
5 tablespoons oil
Water(for cooked the curry)
Yellow food colouring powder

In a pot add the oil, all the whole spices, ginger and garlic, sliced chillies, curry leaf and sliced onions. Fry for 6 mins. Add the turmeric and garam masala. Add the mutton and how many cups of water to cover the meat half way. Add salt to taste. Cook for 1 hour and 30 mins to 2 hours or until the meat is soft. Add more water if needed. Boil the rice with salt and strain(try to boil the basmiti rice a little firm, if its to soft it will become mushy). Season the potato cubes with salt and fry until cooked and golden brown. After you fry the potatoes, fry the onions until golden brown. To layer the pulao in a big kind of flat pot add one layer of rice, then half of the amount of peas, then half the amount of potatoes. Lay all the curry on top, then cover with rice, peas, potatoes and sprinkle with fried onions. Sprinkle with little bit of yellow food colouring powder. Steam on the stovetop for 15 to 20 mins.

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