Sultanpuri Pulav

Method

1. 500 g. biryani rice - wash and drain.
2. 500 g. mutton - washed and cut up --- pressure cook the mutton with 1 cup water + 5 crushed cardamoms + 1 bay leaf + 2 small sticks of cinnamon + 1 small sliced onion+ salt to taste.
3. Remove mutton from the soup. Reserve the soup.
4. Fry in 2 table spoons oil + 1 tbsp. ghee -1 large sliced onion + 10 garlic pods and 1 good pc. of ginger sliced all finely, till golden brown - now add the pressure cooked mutton and fry that too till brown and giving off a nice aroma.
5. Put one layer of rice in rice cooker then spread this fried mixture over it. Add the second layer of rice.
6. Measure the soup and make up the quantity with hot water but the quantity should be 3/4 cup less. When the rice is almost cooked add 3/4 cup of hot milk in which a few strands of zaffron have been dissolved. Let it complete the cooking time.
7. Open the cooker and fork the rice gently. Serve hot with curd/onion/green chillie katchumba.