Degi Aloo Mutton Pulao - Bakra Eid Special Recipe by Food Fusion

Here's a recipe for **Degi Aloo Mutton Pulao**, inspired by the style of Food Fusion. This dish is perfect for Bakra Eid and combines tender mutton, aromatic spices, and potatoes for a hearty and flavorful pulao.

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### **Ingredients**

#### For the Mutton Stock:
- **Mutton (with bone)**: 1 kg
- **Water**: 6-8 cups
- **Onion**: 1 large (sliced)
- **Garlic cloves**: 6-8
- **Ginger**: 1-inch piece
- **Bay leaves**: 2
- **Black cardamom**: 1
- **Green cardamom**: 3-4
- **Cloves**: 4-5
- **Black peppercorns**: 6-8
- **Cinnamon stick**: 1-inch piece
- **Salt**: to taste

#### For the Pulao:
- **Basmati rice**: 4 cups (soaked for 30 minutes)
- **Potatoes**: 4 medium (peeled and halved)
- **Onions**: 2 large (thinly sliced)
- **Tomatoes**: 2 medium (chopped)
- **Ginger garlic paste**: 1 ½ tablespoons
- **Green chilies**: 4-5 (whole or slit)
- **Yogurt**: ½ cup
- **Cumin seeds**: 1 teaspoon
- **Coriander powder**: 1 teaspoon
- **Turmeric powder**: ½ teaspoon
- **Red chili powder**: 1 teaspoon (adjust to taste)
- **Garam masala powder**: ½ teaspoon
- **Oil or ghee**: ½ cup
- **Fresh coriander leaves**: for garnish
- **Fresh mint leaves**: for garnish
- **Fried onions**: for garnish (optional)

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### **Instructions**

#### Step 1: Prepare the Mutton Stock
1. In a large pot, add mutton, water, onion, garlic, ginger, and whole spices (bay leaves, black cardamom, green cardamom, cloves, peppercorns, cinnamon).
2. Add salt to taste and bring to a boil. Reduce the heat and simmer until the mutton is tender (approximately 45-60 minutes).
3. Strain the stock and set aside. Reserve the mutton pieces for later.

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#### Step 2: Fry the Potatoes
1. Heat oil or ghee in a large pot. Add the peeled and halved potatoes and fry them until golden brown. Remove and set aside.

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#### Step 3: Cook the Pulao Base
1. In the same pot, add the sliced onions and fry until golden brown.
2. Add ginger garlic paste and sauté for 1-2 minutes.
3. Add the chopped tomatoes, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook until the tomatoes are soft and the oil separates.
4. Add the cooked mutton pieces and stir well to coat with the masala.
5. Add yogurt, mix, and cook for another 5 minutes.

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#### Step 4: Combine the Ingredients
1. Add the fried potatoes to the pot.
2. Pour the reserved mutton stock into the pot and bring it to a boil. Adjust salt if necessary.
3. Add the soaked and drained basmati rice to the pot. Mix gently to avoid breaking the rice.
4. Add whole green chilies, fresh coriander leaves, and mint leaves. Cover with a tight-fitting lid.

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#### Step 5: Cook the Pulao
1. Cook on high heat until the water is mostly absorbed.
2. Reduce the heat to low, place a tawa (griddle) under the pot, and let the pulao cook on "dum" for 15-20 minutes.

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#### Step 6: Garnish and Serve
1. Once the rice is fully cooked, fluff it gently with a fork.
2. Garnish with fried onions, fresh coriander, and mint leaves.
3. Serve hot with raita, salad, or chutney.

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Enjoy your **Degi Aloo Mutton Pulao** as a centerpiece for Bakra Eid celebrations! Let me know if you'd like more tips or variations for this recipe.