SIMPLE MUTTON PULAO RECIPE | SPICY MUTTON PULAO RECIPE | MUTTON PULAO

Описание: Simple Mutton Pulao Recipe | Spicy Mutton Pulao Recipe | Mutton Pulao | How To Make Mutton Pulao | Pulao Recipe | Mutton Pulav | Mutton Pulao Andhra Style | Mutton Pulao Cooker Recipe


Ingredients for Mutton Pulao:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Mutton - 1 kg (curry cut with fat and bones)
Basmati Rice - 750 gms (4 US cup measures)

For cooking the Mutton:

Shahjeera (Caraway seeds)- 1 tsp
Black cardamom- 2
Cinnamon- 2
Cloves- 4
Bay leaf- 2
Black Peppercorns- 12-15
Javitri (Mace)- 1 flower
Jaiphal (Nutmeg), grated- 1/2 tsp
Coriander powder- 2 tsp
Salt- 2.25 tsp
Ginger Garlic paste- 2 tsp
Whisked yogurt-3 tbsp
Ghee (clarified butter)- 2 tbsp
Sliced onions- 100 gms
Sliced tomatoes- 100 gms
Coriander leaves, chopped- 3 tbsp
Mint leaves, chopped- 2 tbsp
Green Chillies, cut- 6
Water- 500 ml

For cooking the Pulao:

Oil- 3 tbsp
Ghee- 2 tbsp
Green Cardamom- 5
Cloves - 7-8
Black Cardamoms- 2
Black peppercorns -6
Mace-1 flower
Star Anise-1
Sliced onions- 3 (180gms)
Green Chillies- 6-7 cut
Ginger garlic paste- 4 tsp
Whisked curd/yogurt- 4 tbsp
Coriander powder-3 tsp
Garam Masala powder- 1.5 tsp
Coriander leaves, chopped- 4 tbsp
Mint leaves, chopped - 4 tbsp
Water- 6 cups (including the Yakhni or stock, not strained)
Salt- 2 tsp
Birista for garnishing - 3 tbsp (1 medium onion)

Preparation:

Slice the onions & tomatoes. Chop the coriander and mint leaves and cut the green chillies. Also grate the Nutmeg (Jaiphal) to give 1/2 tsp.
Soak the Basmati Rice 30 mins before cooking (adding to the boiling water).
Slice 3 medium onions, cut the green chillies and chop the coriander & mint leaves.
Also slice 1 medium onion and fry it in hot oil till golden (birista) to be used as a garnish.
Whisk the curd/plain/Greek yogurt and set aside.
Once the mutton is cooked, take out only the pieces and set aside.
For the mutton stock (Yakhni) left after taking out the meat, measure to give 6 US cup measure of liquid for cooking the rice. Add water for any shortfall.

Process:

To cook mutton:
Take a pressure cooker and add all the ingredients. Give a mix and then add 500 ml water.
Mix again & close the lid. Pressure cook for 4 whistles, 1st whistle on high heat and the balance 3 whistles on medium low heat. In case you don’t have a pressure cooker, cook covered on low heat in a pan for around 45 mins till the meat is tender.
Once pressure is released, remove the mutton pieces and keep separately.
Add water to the stock (not strained) to give 6 cups of liquid to be used for cooking the Pulao.

To cook Pulao:
Now take a pan and heat oil & 2 tbsp ghee.
Add all the whole spices and give a stir. Now add the cut green chillies and fry for 15 secs.
Now add the sliced onions and fry on medium heat for around 8 mins till light brown. Add the ginger garlic paste and fry on low heat for 2 mins.
Add the boiled mutton pieces (without gravy) and mix and fry on medium heat for 2 mins. Add the coriander powder and garam masala powder and mix & fry for 3 mins. Now add the Yakhni (not strained) and the salt.
Also add the chopped coriander leaves and mint.
Once the water comes to a boil add the strained rice and give a mix.
Let it cook in high heat for around 5 mins.
Give a stir and then cover & cook on low heat for 5 mins.
Lift the cover gently stir it once more.
Cover & cook on low heat for another 5 mins and then garnish with fried onions.
Switch off heat and let it rest for 30 mins before serving.







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