Quick & Traditional Recipe and Directions to Use:

Sizzle: Heat 4 tbs oil/ ghee in a pot. Add 1 SPICE BAG. Add 2 sliced onions, fry until it turns golden brown along with 2 slit green chillis. Add 1 tbs ginger-garlic paste, saute until the raw smell is gone.

Stir: Add 500 grams mutton. Stir and fry until it turns golden. Add ½ a cup of water and salt as per the taste.

Cook: Cover with a lid and cook for 20 mins. Uncover and add 2 cups of water. Bring this to a boil and add 2 cups (300 gms) of basmati rice (washed and soaked for 30mins) and stir it. Cook this on high for 10 mins until most of the water has dried out and then reduce the flame. Cover with a tight lid. Allow the Pulao to steam-cook for 10 mins. Turn off the stove and rest for 5 mins.

Enjoy: Gently give the rice a final stir and garnish with some freshly chopped coriander leaves and serve while hot with Onion/ Cucumber yoghurt raitha and salna.