Mutton Pulav in Pressure Cooker

Marination - Wash and dry ½ kg of Mutton in a bowl and add Juice of ½ Lemon, 1½ tbsp of Yogurt,  ½ tsp of Salt, ½ tsp of Ginger Garlic paste,  3-4 slit Green Chillis, ¼ tsp of Red Chilli Powder,  ½ tsp of Coriander Powder and Few Mint Leaves. Mix well and marinate for atleast 20 minutes.

Masala Powder - Make powder of 3 Cloves, 1″ Cinnamon stick, 1 Cardamom, Pinch of Shahjeera,  pinch of Cumin Seeds and a Small piece of Mace ½ Star Anise. Keep aside.

Gravy - Heat 2 tbsp of Oil + 1 tbsp of Ghee in a pressure cooker and saute a Bay Leaf, 2 Cloves, ½″Cinnamon, 1 Star Anise, 1 Cardamom for a few seconds. Add 2 thinly sliced medium Onions and sauté for 7-8 minutes. Add ¾ tsp of Ginger Garlic Paste, ¼ cup of chopped Coriander Leaves,  ¼ cup of Mint Leaves and sauté further for another 5 minutes. Add ¼ tsp of Turmeric Powder, 1 tsp of Red Chilli Powder (according to taste), sauté for another 2 minutes. Add a chopped large Tomato and sauté for 3-4 minutes. Add the marinated mutton along with 1 cup of Water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Remove the lid after cooling and cook further without lid till it forms thick gravy.

Pulav - Add 2 cups of Water, 1 cup of thick Buttermilk, Masala Powder and a pinch of Nutmeg Powder to the gravy and mix well. Add Salt to taste, cleaned and drained 2 cups of Basmati Rice; combine. Pressure cook up to 2 whistles and remove from heat. Once the pressure is off, remove the lid, pour a tbsp of Ghee and combine carefully.

Garnish with chopped Coriander Leaves and serve hot with raita