Cost Breakdown

Critical Success Points

• • Frying onions until golden (not burnt) for both garnish and raita.
• • Not browning onions or mutton excessively to maintain white color.
• • Simmering mutton gently to extract flavor and clarify stock.
• • Straining and optionally resting the stock for clarity.
• • Sautéing mutton in ghee before adding rice.
• • Cooking rice with correct water ratio and covered with cloth.
• • Resting the pulao before fluffing and serving.

Safety Warnings

• • Use caution when frying onions in hot oil to avoid burns.
• • Handle hot pots and steam carefully when removing lids.
• • Ensure mutton is fully cooked to avoid foodborne illness.