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Mutton Pulao: North Indian Rice Recipe
Pulao recipes are cooked by frying the rice and meat together with all the seasonings while biryani be it a mutton recipe or any other meat is cooked in layers. To cook mutton pulao in the most authentic way you need at least 1 hour. But if you are making it small scale and quick then you can wrap it up in half hour.
Ingredients For Mutton Pulao:
1. Mutton 300 grams
2. Basmati rice 500 grams
3. Onions 2 (sliced)
4. Ginger 2 inch piece (grind)
5. Garlic 5-7 cloves (grind)
6. Cumin seeds 1 teaspoon
7. Cinnamon sticks 1 inch
8. Cardamom 4
9. Cloves 5-6
10. Bay leaves 2
11. Pepper 5-6 cloves
12. Red chillies 2-4
13. Green chillies 3 (chopped)
14. Turmeric powder 1 teaspoon
15. Red chilli powder 1 teaspoon
16. Curd 1 bowl (beaten)
17. Oil 2 tablespoon
18. Salt as per taste
Procedure For Mutton Pulao:
- Marinate the mutton with turmeric powder and salt while you prepare the other ingredients.
- Roast all the dry spices except bay leaves on a pan, leave them for a while to cool down and them grind them to form a powder.
- Heat oil in a pressure cooker and season it with bay leaves. Saute the onions in it. When the onions start smelling good at the green chillies and saute till they are golden.
- Add the minced ginger and garlic to this and cook on low flame for 2 minutes.
- Now add the marinated mutton and let it cook for 5-7 minutes on low flame. When it looks fried add the powder you have made and stir.
- Let it cook for another 5 minutes until oil starts leaving the sides of the meat. Then add the rice to the cooker.
- The basic premise of this recipe is that the rice has to be fried with the meat so cook for another 3-4 minutes before you add the beaten curd.
- You can cook it for 2 to 3 minutes (not more) after this. Add salt and 4 cups of water to it. Cook it for the duration of 3 whistles.
Serve mutton pulao with raita. You can garnish it with dry fruits but it is not mandatory.
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