Mom's Recipe - Gongura Mutton Pulao

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.