great indian food

1. Pulao
   Serves 6
   Ingredients :
   Mutton - 1kg
   Basmati rice - 1/2kg
   Aniseeds - 1tbs
   Coriander seeds - 1tbs
   Pepper corns - 10nos
   Dry ginger powder - 2tsp
   Almonds - 10nos
   Walnuts - 5nos
   Cashew nuts - 10nos
   Raisins- 20nos
   Milk - 750ml
   Bay leaves - 4nos
   Groundnut oil - 6tbs
   Green cardamom - 4nos
   Cloves - 4nos
   Cinnamon - 2"pieces
   Garam masala - 1tsp
   Salt - to taste
   To garnish :
   Sliced and fried onions - 4tbs
   Chopped mint leaves - 1tsp
   Chopped coriander leaves - 2tbs
   Method of Preparation :
   Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
   Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
   Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
   Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.
   Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.
   Serve garnished with fried onions, chopped mint and coriander leaves.