Sevaiya Pulao

Ingredients

Vermicelli 1 packet

Mutton 1 kg

Ghee 5 tsp

Cardamon 3-4

Clove 3-4

Cumin 1 tsp

Onions (finely chopped) 4

Ginger Garlic Paste 15 g

Turmeric 1/2 tsp

Salt to taste

Red Chilli Powder 1 tsp

Coriander Powder 1 tsp

Yogurt (spur) 1/2 cup

Saffron few strands

Whole Garam Masala (ground) 1 tsp

Silver Lead or Dry Fruits to garnish

Preparation

Marinate pasanda in raw papaya paste with salt and let it sit for an hour. Mix gram, red chilli powder, coriander powder and yogurt and keep aside. In a pan, add ghee and golden-fry sliced onion; add kachari and mix well. Add meat and let it half cook for about 45 minutes, then add chopped onion, ginger garlic paste and mix well. Mix mint and coriander leaves and gradually add yogurt. Cover and simmer on low heat. Add garam masala. Cook for another hour and serve.

(Courtesy: Chef Sugandha Saxena, SuChef, New Delhi)