Mutton Pulao with Garlic Chutney

For Mutton Pulao:

1. Marinate the Mutton:

   • In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, and salt. Let it marinate for at least 30 minutes, though overnight is ideal for deeper flavor.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water and soak for 20 minutes. Drain and set aside.

3. Cook the Mutton:

   • Over medium heat, melt ghee (or heat oil) in a large pot. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Fry for a minute until fragrant.

   • Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for 1-2 minutes.

   • Add chopped tomatoes and cook until they soften and turn mushy. Add the marinated mutton pieces and cook until the mutton is browned on all sides (about 10 minutes).

4. Cook the Pulao:

   • Add the soaked rice to the pot and stir gently. Add water, lemon juice, and a little more salt if needed. Bring it to a boil, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the rice is cooked and the mutton is tender.

5. Garnish and Serve:

   • Garnish with chopped mint and coriander leaves. Serve hot with garlic chutney.

For Garlic Chutney:

1. In a pan, heat oil and add mustard seeds, cumin seeds, and coriander seeds. Sauté until they splutter.

2. Add dried red chilies and garlic cloves and sauté for 3-4 minutes until the garlic softens.

3. Add tamarind paste (if using) and salt, then blend everything into a smooth chutney using a little water. Adjust the consistency if needed.

4. Serve the chutney alongside the mutton pulao.