For Cooking Mutton

• In a pressure cooker, add oil, ghee, once it’s hot, add onions, mutton with bones and cook for a while.
• Add salt to taste, ginger garlic paste, green cardamom, cloves, mace, black cardamom and cook for 2-3 minutes.
• Now, add green chillies, prepared curd mixture and cook for another 4-5 minutes until oil separates from the masala.
• Add fried onion, fresh coriander leaves, give it a good mix, cover it with the lid and cook for 7-8 whistles or until mutton gets 80-90% cooked.
• Leave it aside to depressurize the cooker for a while.

For Curd Mixture

• In a bowl, add curd, degi red chili powder, turmeric powder, cumin powder, coriander powder and give it a good mix.
• Keep it aside for further use.

For Punjabi Meat Wale Chawal

• In a handi, add oil, ghee, once it’s hot, add onion and cook for 4-5 minutes until onions turn light brown in colour.
• Add cinnamon stick, bay leaf, cloves, black peppercorns, black cardamom and cook for a minute.
• Add cooked mutton, tender coriander stems, mint leaves, crushed black peppercorns, salt to taste, water and give it a quick boil.
• Add soaked sella basmati rice, salt to taste, water, give it a good mix, cover it with the lid and let it cook for 12-15 minutes until it’s cooked.
• Transfer the pulao into the serving dish, garnish it with fried onions, mint sprig and coriander sprig.
• Serve hot with prepared raita.

For Raita

• In a pan, add fennel seeds, cumin seeds, fenugreek seeds, salt to taste, roast for 2-3 minutes until it’s aromatic.
• Add chilli flakes and roast for a minute.
• Transfer it into the mortar pestle and grind it into the coarse powder.
• Transfer the powder into the bowl, add curd and give it a good mix.
• Keep it aside for further use.