Soonamai No Keri No Pulao
|Alphonso mangoes||6 Large|
|Boneless mutton cubes||300 Gram|
|Basmati rice||400 Gram|
|Garam masala||2 Teaspoon|
|Mace powder||1⁄2 Teaspoon|
|Nutmeg cardamom powder||1⁄2 Teaspoon|
|Ginger garlic paste||1 1⁄2 Teaspoon|
1. Wash the mutton and marinate for half an hour in salt and ginger-garlic paste. Chop two onions finely and fry along with two tablespoons of ghee in a vessel over medium flame. When the onions turn golden add the peppercorns, mutton, powdered masalas and cook the meat for 10 minutes in its own juices. Add four teacups water and allow to cook till tender over a very low flame. This will take at least two hours.
2. Slice the remaining onion and fry in a large pan in four tablespoons of ghee. Wash the rice and add to the pan. Fry along with the onion for five minutes. Add water till it comes one inch above the rice. Add salt, bay leaves and cook on high heat till the water boils. Cover and cook over very low heat till the rice is soft. Run a fork through it so it becomes fluffy and loose.
Peel the mangoes. Cut the cheeks from both sides and run a vertical knife so you get two large pieces. Cut each into three pieces. Cut thin strips from both sides of the seed and cut each into three pieces. Place in a glass bowl and sprinkle sugar over the pieces. Mix, cover and place in the refrigerator.
When the mutton is cooking the water will evaporate so keep adding an extra cup of warm water at a time till the mutton disintegrates when you pinch it. One cup of gravy should remain when done.
Place the mango pieces in a small vessel and heat over a low fire five minutes before you serve your meal. Empty the warm rice on a platter, spread over the boiling mutton and gravy. Top with hot mango pieces and serve immediately.