Mutton Pulao
This popular dish is found most commonly in North Indian, South Indian, Pakistani, and Turkish cuisine. A meat of choice is cooked with basmati or selarice to make a pulao. Pulao is served fondly at weddings, family events, lunches, or dinners, along with shami kebabs,raita,and salad.
Ingredients
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- Mutton meat1 KG
- Water1 liter
- Cardamom4-5
- Peppercorn½ teaspoon
- Black cardamom1 – 2
- Fennel seeds½ teaspoon
- Coriander seeds½ teaspoon
- Cumin seeds½ teaspoon
- Garlic cloves2 – 3
- Mace nutmeg powder½ teaspoon
- Saltto taste
-
- Oil4–5 tablespoons
- Onion, sliced1 – 2
- Star anise1 – 2
- Cloves½ teaspoon
- Ginger garlic paste1 teaspoon
- Lemon juice1 teaspoon
- Green chilies, chopped1 – 2
- Green chilies small, chopped1 – 2
- Garam masala1 teaspoon
- Ground coriander1 teaspoon
- Ground Cumin1 teaspoon
- Water¼ cup
- Saltto taste
-
- Oil1–2 tablespoons
- Rice, half boiled½ Kg
- Fried onions2 – 3
Preparation
- For stock: In a medium-sized pot, add mutton, water, cardamom, peppercorn, black cardamom, fennel seeds, coriander seeds, cumin seeds, garlic cloves, mace nutmeg powder, and salt. Stir.
- Bring to a boil, cover the lid, and slow cook for 10 – 15 minutes until the meat is tender. Strain and save the cooked meat and stock for later use.
- For meat: Heat oil in a pot and sauté sliced onions until soft.
- Add star anise cloves and fry until brown.
- Add the cooked meat, ginger garlic paste, green chilies, lemon juice, chopped green chilies, small green chilies, garam masala, coriander powder, and cumin powder. Stir.
- Add a little bit of water, salt if needed, and mix. Keep it aside.
- For assembling: In a large pot, add oil, a layer of rice, mutton stock, cooked meat, and fried onions, and repeat the layers.
- Add green chilies, cover with a cloth, cover the lid, and simmer for 10 – 15 minutes.
- Enjoy! Please give us your feedback in the comments below.
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