Rice Dishes

Mutton Pulao

Name: Mutton Pulao
Cuisine: Pakistani
Ingredients: 2 lbs mutton (preferably bone-in pieces); 4 cups Basmati rice; 2 onions, thinly sliced; 4-6 cloves of garlic, minced; 2-inch piece of ginger, grated; 4-6 green chilies, slit; 2 teaspoons garam masala powder; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 1 teaspoon cumin seeds; 4-6 cloves; 2-inch piece of cinnamon; 4-6 green cardamom pods; Salt to taste; 4 tablespoons cooking oil or ghee; Fresh cilantro and mint leaves for garnish

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The story

Pulao, also known as Pilaf, is a dish that has ancient origins, trac ing back to as early as 2nd century BC. It is believed to have been served as a royal dish in the Middle East and South Asia. While the exact origin is hard to pinpoint, it is highly possible that the dish was introduced to the South Asian region, including present-day Pakistan, by Persian and Arab traders or invaders.

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