Punjabi Meat Pulao Recipe by Chef Ranveer Brar

Cooking the Mutton [01:10]

1. In a pressure cooker, heat 2-3 tbsp oil and 2 tbsp ghee. Add 3 sliced onions and sauté.
2. Once translucent, add 1 1/2 kg mutton with bones, salt to taste, 1 heaped tbsp ginger garlic paste, 2 black cardamoms, 3-4 green cardamoms, 3-4 cloves, and 1/2 mace.
3. Sauté until the mutton changes color, then add 3-4 roughly chopped green chillies.
4. In a separate bowl, mix 2 cups beaten curd with 2 tsp degi red chilli powder, 1 tsp turmeric powder, 1/2 tsp cumin powder, and 1 tbsp coriander powder. Pour this mixture into the cooker.
5. Add 2-3 heaped tbsp fried onions and 1/4 cup finely chopped coriander leaves. Mix everything, cover, and pressure cook until the meat is almost done.

Cooking the Rice [06:09]

1. In a large pot, heat 2-3 tbsp oil and 2 tbsp ghee. Sauté 2 sliced onions until golden.
2. Add 1/2 inch cinnamon, 2-3 bay leaves, 4-5 cloves, 7-8 black peppercorns, and 2 black cardamoms.
3. Add the cooked mutton and sauté for a few minutes. Add 1 tbsp chopped tender coriander stems with roots, 1 tbsp chopped mint leaves, and 1 tbsp crushed black peppercorns.
4. Add salt to taste and 2-3 cups water. Once it reaches a boil, add 700 grams of soaked sella basmati rice. Gently mix the rice in.
5. Cover the pot with silver foil and a heavy lid. Cook on low heat until the rice and meat are perfectly tender.

Preparing the Raita [09:12]

1. In a pan, lightly toast 1/2 tsp fennel seeds and 1/4 tsp fenugreek seeds. Add 1 tsp cumin seeds and a pinch of salt. Roast until fragrant, then add 1 tbsp chilli flakes.
2. Once roasted, crush these spices in a mortar and pestle.
3. Mix the crushed masala with 2 cups of beaten curd, adding a pinch of sugar if the curd is too sour.