Special Mutton Pulao Recipe By Food Fusion (Bakra Eid Special)

Here’s a **Special Mutton Pulao Recipe** inspired by Food Fusion, perfect for Bakra Eid! This recipe highlights the classic flavors of tender mutton combined with fragrant basmati rice, making it an unforgettable dish for your festive table.

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### **Ingredients**

#### For the Mutton Stock:
- **Mutton (bone-in)**: 1 kg
- **Water**: 8 cups
- **Onion**: 1 large (quartered)
- **Garlic cloves**: 6-8
- **Ginger**: 1-inch piece
- **Bay leaves**: 2
- **Cinnamon stick**: 1-inch piece
- **Black cardamom**: 1
- **Green cardamom**: 3-4
- **Cloves**: 5-6
- **Black peppercorns**: 8-10
- **Fennel seeds**: 1 teaspoon (tied in a muslin cloth)
- **Salt**: to taste

#### For the Pulao:
- **Basmati rice**: 4 cups (soaked for 30 minutes)
- **Onions**: 2 large (thinly sliced)
- **Tomatoes**: 2 medium (chopped)
- **Ginger garlic paste**: 1 tablespoon
- **Green chilies**: 4-5 (whole or slit)
- **Yogurt**: ½ cup (whisked)
- **Oil or ghee**: ½ cup
- **Whole spices**:
- Cumin seeds: 1 teaspoon
- Bay leaves: 2
- Green cardamom: 3-4
- Cloves: 4-5
- Black peppercorns: 6-8
- Cinnamon stick: 1-inch piece
- **Salt**: to taste
- **Fresh coriander leaves**: for garnish
- **Fresh mint leaves**: for garnish
- **Fried onions**: for garnish

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### **Instructions**

#### Step 1: Prepare the Mutton Stock
1. In a large pot, add mutton, water, onion, garlic, ginger, and whole spices (bay leaves, cinnamon, black cardamom, green cardamom, cloves, black peppercorns).
2. Add fennel seeds tied in a muslin cloth (for easy removal) and salt to taste.
3. Bring to a boil, then reduce the heat and simmer until the mutton is tender (about 1 hour).
4. Strain the stock and set aside. Keep the mutton pieces for the pulao.

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#### Step 2: Fry the Onions
1. Heat oil or ghee in a large pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

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#### Step 3: Cook the Masala
1. To the remaining fried onions in the pot, add ginger garlic paste and sauté for 1-2 minutes until aromatic.
2. Add chopped tomatoes and cook until soft and oil separates from the mixture.
3. Add the cooked mutton pieces and stir well to coat them with the masala.
4. Mix in the whisked yogurt and cook for another 5 minutes.

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#### Step 4: Combine Rice and Stock
1. Add the whole spices (cumin seeds, bay leaves, green cardamom, cloves, black peppercorns, cinnamon stick) to the pot and sauté for 1 minute.
2. Add the reserved mutton stock to the pot and bring to a boil. Adjust salt as needed.
3. Add the soaked and drained rice to the pot and mix gently.

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#### Step 5: Cook the Pulao
1. Cook on medium heat until the water is mostly absorbed and the rice is about 80% cooked.
2. Reduce the heat to low, cover the pot with a tight lid or aluminum foil, and cook on "dum" (steam) for 15-20 minutes to let the flavors meld and the rice finish cooking.

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#### Step 6: Garnish and Serve
1. Once cooked, fluff the pulao gently with a fork.
2. Garnish with fried onions, fresh coriander, and mint leaves.
3. Serve hot with raita, salad, or chutney.

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This **Special Mutton Pulao** is rich, aromatic, and perfect for Bakra Eid celebrations. Let me know if you'd like to explore other variations or side dishes to pair with it!