My mom’s recipe for a true andhra style gongura ( sorrel leaves ) mutton pulao.

Step 1 – Meat

To 1 Kg Mutton, add 1 Tbsp turmeric powder, 2 Tbsp salt, 3 Tbsp red chili powder, 3 Tbsp curd and 2 Tsp ginger garlic paste. Also add 2 chopped onions and a handful of mint leaves. 

Mix the ingredients well and keep aside for at least an hour.

Transfer the marinated mutton into a pressure cooker and add 1 Tbsp garam masala. Close the lid and let it cook for 4 whistles.

Step 2  – Sorrel Leaves

Heat 2 Tbsp oil in an open pan, add a handful of sorrel leaves ( gongura ) and 4 green chillies. Stir fry these for 5 minutes till the leaves turn brown and let it cool down.

Blend the cooked leaves into a fine paste.

Step 3 – Rice

Soak 4.5 cups of basmati rice in water for half an hour. Heat 2 Tbsp ghee and 2 Tbsp oil in an open pan. Add 2 bay leaves, 6 cloves, 2 cinnamon sticks, 3 cardamom, 2 chopped onions, 3 green chillies, a handful of mint leaves and 1 Tsp ginger garlic paste. Saute till the onions turn golden brown and add the soaked basmati rice.

Add a Tbsp of garam masala, sorrel leaves paste, 1 Tbsp red chili powder and into this. Stir fry for 3 minutes. Add a few coriander leaves and switch off the flame.

Into a rice cooker, add 6.75 cups of water and switch it on. Add a Tbsp of salt and let the water come to a boil.

Step 4 – Bringing it all together

Add the rice mixture and cooked mutton into the boiling water. Close the lid and let it cook.

It’s ready to serve as soon as the rice cooker beeps.

Garnish with raita and enjoy the meal!!!

Please subscribe here to get my latest posts delivered straight to your inbox.