Meat (Mutton or Beef) Pilau

Ingredients

     Stock:
  1. Meat (Mutton Or Beef) 1 kg
  2. Onions 1 large (roughly chopped)
  3. Ginger & garlic paste 1 tbsp (heeped)
  4. Green chillies 5 pieces
  5. Cumin seeds 1 tbsp
  6. Coriander seeds 1 tbsp
  7. Fennel seeds 1 tbsp
  8. Black pepper corns 1 tsp
  9. Cloves 1/2 tsp
  10. Green cardamom whole 7 pieces
  11. Salt 2 tbsp (heeped)
  12. Red chillie powder 1 tbs (level)
  13. Cinnamon stick 2 inch piece
  14. Water 9 cup
     Rice:
  1. Rice 1 kg (washed and soaked for 1/2 hour)
  2. Onions 1 large (finely chopped)
  3. Ginger & garlic paste 1 tbs (heeped)
  4. Oil 1 cup
  5. Kewra water 3 tbsp
  6. Fresh ginger 2 inch piece (julienne cut)
  7. Green chilli 3 (sliced)
  8. Nutmeg powder 1/2 tsp
  9. Mace powder 1/2 tsp
  10. Salt 1 tbsp
  11. Cumin seeds 1/2 tsp
  12. Cinnamon stick 2 inch piece
  13. Green cardamom whole 6 pieces
  14. Cloves 8 pieces
  15. Black pepper corns 1/2 tsp
  16. Yogurt 1 cup
  17. Dried plums 15 pieces (Washed)

Recipe

  1. In a large pan add the meat, onions, ginger & garlic paste, green chillies, cumin seeds, coriander seeds, fennel seeds, black pepper corns, cloves, green cardamom whole, salt, red chillie powder, cinnamon stick, water mix well and wait for a boil on high flame.
  2. When it starts to boil cover and cook on low to medium till the meat is completely cooked and the stock is made.
  3. Now wash the rice and soak it for 1/2 hour.
  4. When the meat is cooked strain the stock in a bowl, discard the spices and take out the meat and keep aside.
  5. Then in a large pot heat the oil with the black pepper corns, cloves, green cardamom whole, cinnamon stick , cumin seeds, ginger & garlic paste, onions and cook on high flame till golden brown.
  6. Then add the yogurt, fresh ginger mix well then add the meat, dried plums, green chillies, salt, mace powder, nutmeg powder, kewra water, mix well on high flame.
  7. Now add the rice and the stock (The stock should not be more or less than 1 1/2 inch over the rice if less than add water.) mix well and cook on high flame, when a boil comes cover and cook till all the stock dries.
  8. When the water dries  cover the lid with tea towel and simmer for first 10 minutes high flame and then 5 minutes on low flame.
  9. Serve hot