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Recipes >> Rice, Biryani, Pulao Recipes > Stock Palao

Stock Palao

Stock Palao
Prep Time
15 Mins
Cook Time

35 Mins

Palao is a common rice dish of Muslims. Rice is cooked in seasoned stock to make palao. This recipe shows how to make the most delicious tasting mutton palao.
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  • Rice 2, 1/2 cup
  • Onions 3
  • Green chillies 4
  • Ginger/garlic paste 1 tbsp
  • Yogurt 3 tbsp
  • Green cardamoms 5
  • Salt to taste
  • Oil 1 cup
  • For Stock:
  • Mutton 1 kg
  • Garlic 1 pod
  • Onions 4
  • Fennel seeds 1/2 tbsp
  • Black cardamoms 4
  • Coriander seeds 2 tbsp
  • White cumin seeds 1/2 tbsp
  • Water 4 cup

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Cooking Directions

  1. Put mutton, peeled whole onions, garlic pod, and water in a pot to make stock.

  2. Put coriander seeds, fennel, cumin seeds and black cardamoms in a muslin cloth, tie it up in a knot and leave it in the stock pot.

  3. Cover and bring it to boil, reduce heat, keep covered and cook.

  4. When mutton becomes tender, remove it from stock.

  5. Sieve the stock and set it aside.

  6. In a separate pot, heat oil and fry the sliced onions.

  7. When they turn golden, take out half of them and put them aside.

  8. Add ginger/garlic paste, green cardamoms, green chillies and yogurt in the remaining onions.

  9. Fry for 5 minutes and then add stock.

  10. When stock comes to a boil, add soaked rice and salt.

  11. Cook rice till it is almost cooked and most of the water has dried up.

  12. Put the pot on a flat griddle pan, cover tightly and steam on very low heat.

  13. After 10-15 minutes, take the rice out in a dish and garnish with fried onions.

  14. Serve with raita.

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