Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, green mutton pulao. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Green Mutton Pulao is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Green Mutton Pulao is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook green mutton pulao using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Green Mutton Pulao:

1. Get rice
2. Make ready Salt 2 tb sp
3. Prepare Green peppers
4. Prepare Mint leaves 2 cups
5. Prepare Coriander leaves 2 cups
6. Make ready Cumin seeds 1 tb sp
7. Get Green food colour quarter t sp
8. Take Cinnamon sticks 3
9. Get 4
10. Take Green cardamoms
11. Prepare Mutton pieces 1 kg
12. Get Ginger garlic paste 1 tb sp
13. Make ready onion chopped
14. Get cup oil
15. Prepare yogurt
16. Make ready dry plums

Instructions to make Green Mutton Pulao:

1. Half boil rice by adding 1 tb sp salt,1 t sp cumin seeds and double water. Later on strain then place a side.
2. Fully boil mutton by adding 2 cloves, a t sp salt and 4 garlic cloves save some water as broth for later use.
3. Now in another pan sautee whole spices first then add onions in it.
4. When onions become translucent then add ginger garlic paste in it. Sautee a little then add boiled meat and let it fry for some time on low flame.
5. Meanwhile make green chatni by putting yogurt, green peppers, mint leaves, coriander leaves, green food colour and some salt in a blender and blend it well.
6. Now pour this chatni in meat along with dry plums.
7. Cook for a while then add a glass of broth and rice in it.
8. Cook again until water almost dry.
9. Now place the lid and simmer for 6 to 8 minutes. Ready
10. Serve with raita and salad.
11. No

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