Mutton Pullao (Micro)

Ingredients

• Mutton/Lamb chops (from the neck portion) 350 g
• Rice 2 cups (360 g) washed and soaked
• Badi Elaichi (Black cardamom), seeds 4
• Sabut Kali Mirch (Peppercorns) ½ tsp
• Sabut Lal Mirch, (Whole Red pepper) 4
• Laung (Cloves) 6
• Dalchini (Cinnamon) 1” piece (1/8 tsp roughly broken)
• Ghee 2 tbsp (30 g)
• Onions, sliced uniformly 1 cup (250 g)
• Kashmiri Chilli powder ½ tsp
• Kabab Cheeni (All spice) ¼ tsp, powdered
• Hot water 2 cups  + some for rice
• Food colour (optional) 1/8 tsp powder or ¼ tsp liquid

Preparation

• Place the elaichi, kali mirch, lal mirch, laung and in the dish and cook , covered on HI for 2 minutes.

• Add ghee and onions, mix well and cook, uncovered at HI for 10 minutes, stirring once.

• Add the meat, salt and chilli powder, kabab chini and 2 cups hot water and cook, covered, at 70% for 30 minutes, stirring twice. Meat should be tender by now.

• Strain the meat and keep aside. Measure the liquid and make up to 3 cups by adding hot water.

• Mix the liquid, meat, rice and salt and cook covered at HI for 5 minutes. Sprinkle the color in a trail and cook covered at 70% for 7 minutes and serve.