Mutton Pulao

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1PreparationRinse the mutton pieces under cold water and set aside. Rinse the basmati rice in cold water until the water runs clear, then soak it in water for about 30 minutes.
2. 2Fry OnionsHeat the oil in a large pot over medium heat. Add the sliced onions, and sauté un til they turn golden brown. Add the minced garlic, minced ginger, and green chilies, and sauté for a few more minutes until the raw smell disappears. Add the mutton pieces to the pot, and brown them on all sides. This should take about 10-15 minutes.
3. 3Add the SpicesAdd the bay leaves, cloves, cardamom pods (both green and black), cinna mon stick, cumin seeds, coriander powder, turmeric powder, and salt to the pot. Stir well to ensure the mutton pieces are well coated with the spices.
4. 4Cook the MuttonCover the pot and let the mutton cook on low heat until it is tender. This should take about 45-60 minutes. Check periodically and add water if necessary to prevent the bottom from burning.
5. 5Cook the riceBoil the soaked rice in a large pot of salted water. Cook until the rice is 70-80% done, then drain
6. 6Combine the Mutton and RiceOnce the mutton is tender, spread the partially cooked rice evenly over the mutton and spices in the pot. Do not stir, as this will allow the flavors to pene trate the rice while it finishes cooking.
7. 7Steam the PulaoCover the pot with a tight-fitting lid, and let the pulao cook on low heat for another 15-20 minutes. This will allow the rice to fully cook and absorb the flavors from the mutton and spices.
8. 8Serve the PulaoOnce the pulao is cooked, gently fluff the rice with a fork. Garnish with the chopped coriander leaves, chopped mint leaves, and lemon slices. Serve hot with a side of raita (yogurt-based side dish) or a hard-boiled egg, if desired.