Mutton Pulao
Mutton pulao features cooking the mutton with spices, allowing it to absorb the rich flavours before being cooked with rice to perfection.
Ingredients
1 cup = 250ml
- 1 ½ cups or 250 grams of basmati rice
- 500 g mutton cut into pieces
- 3 large onions thinly sliced
- 3 tbsp yoghurt/curd
- Cooking oil or ghee as needed
- 1 ½ tablespoon ginger-garlic paste
- Whole spices: 1 bay leaf 4-5 cloves, 4-5 green cardamom pods, 2-3 cinnamon sticks.
- 1 tsp coriander powder
- 1 tsp fennel powder
- 5 green chillies adjust to taste
- Juice of half a lemon
- Salt to taste
- Water as needed
- 2 tsp kewra water/rose water
- Fresh coriander and mint leaves
Instructions
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot or a pressure cooker add the mutton, whole spices (1 bay leaf, 2 cloves, 1 cardamom, 1-inch size cinnamon), 1 sliced onion, yoghurt/curd, salt, lemon juice, 3 crushed green chillies and a little chopped mint and coriander leaves cook until they release their aroma and cooked through.
- In a deep pot, heat ghee/oil, and add the whole spices (1 bay leaf, 2 cloves, 2 cardamoms, 1-inch size cinnamon), 2 sliced green chillies and the sliced onions. Cook until the onions turn translucent.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the coriander and fennel powder and saute until the raw smell disappears.
- Add the mutton pieces (reserving the water) and cook until all the water evaporates and the oil separates.
- Add the reserved water from the mutton and the extra water needed for the rice to cook. The ratio of rice to water is 1: 1.5. Add the salt and allow it to boil.
- Once boiled, add the soaked and drained basmati rice and 1 tbsp lemon juice to the pot. Gently mix well to combine the rice with the mutton and spices and bring the mixture to a boil.
- Reduce the heat to medium and cover the pot with a tight-fitting lid. After 5 minutes when there is little water left in the rice, add the chopped coriander, mint leaves, rose water and 2 teaspoons of ghee.
- Cover the pot, reduce the flame to low and it simmer until all the water is absorbed.
- Switch off the flame and let it rest for 10 minutes.
- Fluff the rice with a fork, and your mutton pulao is ready to be served!
- Garnish with fresh coriander and mint leaves.
- Enjoy your delicious homemade mutton pulao!
Notes
The rice-to-water ratio for mutton pulao is 1 ½ cups of water for every cup of basmati rice. However, the exact ratio can vary based on factors like the age of the rice, and the cooking method.