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Mutton Pulav is a flavorful and aromatic dish that blends tender mutton with spiced rice. Here's a detailed recipe:

Ingredients:
#### For Mutton Preparation:
Mutton (bone-in): 500 grams
Yogurt: ½ cup
Ginger-garlic paste: 2 tbsp
Turmeric powder: ½ tsp
Red chili powder: 1 tsp
Coriander powder: 1 tsp
Salt: to taste
Water: 2 cups

#### For Pulav:
Basmati rice: 2 cups (soaked for 30 minutes)
Ghee or oil: 4 tbsp
Bay leaves: 2
Cinnamon stick: 1 piece
Cardamom: 4 pods
Cloves: 4
Star anise: 1
Shahi jeera (caraway seeds): ½ tsp
Onions: 2 large (thinly sliced)
Green chilies: 3-4 (slit)
Tomatoes: 2 medium (chopped)
Fresh mint leaves: ½ cup (chopped)
Fresh coriander leaves: ½ cup (chopped)
Garam masala: 1 tsp
Lemon juice: 1 tbsp
Water: 3.5 cups (for cooking rice)
Salt: to taste
Instructions:

#### Step 1: Cook the Mutton
1. In a pressure cooker, add mutton, yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, and salt.
2. Add 2 cups of water and mix well.
3. Cook on medium heat for 3-4 whistles or until the mutton is tender. (If using a pot, cook until the mutton is soft, about 45-50 minutes.)
4. Once done, separate the mutton pieces from the stock and set aside.

#### Step 2: Prepare the Pulav Base
1. Heat ghee or oil in a large pot.
2. Add bay leaves, cinnamon stick, cardamom, cloves, star anise, and shahi jeera. Sauté for a minute until fragrant.
3. Add sliced onions and cook until golden brown.
4. Add slit green chilies and tomatoes, and sauté until the tomatoes turn soft.
5. Add mint leaves, coriander leaves, and garam masala. Mix well.
6. Add the cooked mutton pieces and sauté for 5 minutes so the flavors blend.

#### Step 3: Cook the Rice
1. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices.
2. Pour in the reserved mutton stock and additional water (to make up 3.5 cups total liquid).
3. Add salt and lemon juice. Mix gently.
4. Cover and cook on low-medium heat until the rice is fully cooked and water is absorbed (about 15-20 minutes).
5. Once done, turn off the heat and let it rest for 10 minutes.

#### Step 4: Serve
1. Fluff the pulav gently with a fork to separate the grains.
2. Serve hot with raita, boiled eggs, or salad.

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