Punjabi pullao is a very famous dish of Punjab, However it is very popular among Turks, Afghan, Irani and even in Iraq with different names and spelling (Pilav/pilaf/pulao).
Here I am disclosing me family recipe of Punjab.
1 gram Mutton (Lamb/Goat) 750- 1 kg
3 cups Oil 1- 1 ½
5 cups Yoghurt (beaten) 1
7 Garlic crushed 1 medium pod
8 inches Ginger crushed 2 long piece
Now add all spices except fennel and coriander fry for 1 minute, then add meat and fry, when meat changes color add garlic , ginger, fennel, coriander and tomatoes and yoghurt to it and fry on medium flame for another 5-6 minutes.
Now add 2 glass of water and keep cooking on low flame till meat is well done(tender), it takes 60-90 minutes. Add more water if needed.
When meat is tender add rice (pre-soked in water for 15-20 minutes, and washed), now add enough water as its layer is 1 inch above the rice. (1 1/2 to 2 glasses are needed according to your rice variety and quality. Keep cooking on low flame while stirring on intervals (atlest 10 minutes).
Ucchi Shan Punjabian de (this is punjabi quote, saying Punjabi's are great people)