This has to be the ultimate Mutton Ghilafi Pulao recipe with super tender and juicy mutton packed with flavourful rice. A must-add item to your Eid Table. #happycookingtoyou #foodfusion #digitalammi #falakrice ‪@FalakRiceChannel‬
Written Recipe: bit.ly/3GMKyCF
Visit Our Website: www.foodfusion.com
Download iOS & Android app: www.foodfusion.com/app
Facebook: / foodfusionpk
Instagram: / foodfusionpk
Twitter: / foodfusionpk
Also follow ‪@HealthyFoodFusion‬ & ‪@FoodFusionKids‬ for healthy food & kid's special recipes.
00:00 Mutton Ghilafi Pulao
00:27 Prepare Spice mix
00:47 Prepare Meat
02:49 Assembling
03:35 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
-Falak Extreme Rice 750g
-Water as required
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Javitri (Mace) 1 piece
-Hari elaichi (Green cardamom) 9-10
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 2 tsp
-Laung (Cloves) 8-10
-Jaifil (Nutmeg) ¼ piece
-Sabut lal mirch (Button red chillies) 7-8
-Cooking oil ¼ Cup
-Mutton 1 kg large pieces
-Tamatar (Tomato) sliced 1 medium
-Pyaz (Onion) sliced 1 large
-Lehsan (Garlic) 4-5 cloves
-Sabut kali mirch (Black peppercorns) 1 tsp
-Tez patta (Bay leaves) 2
-Falak Pink Salt 1 tbs or to taste
-Water 1 & ½ litre
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Cooking oil 3-4 tbs
-Zeera (Cumin seeds) 1 tsp
-Laung (Cloves) 5-6
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chilli) paste 1 tbs
-Dahi (Yogurt) whisked ½ Cup
-Lal mirch (Red chilli) crushed 1 tsp
-Falak Pink Salt 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
Assembling:
-Gajar (Carrot) sliced 1 medium
-Shimla mirch (Capsicum) sliced 1 medium
-Kishmish (Raisins) 3 tbs
-Kaju (Cashew nuts) 10-12
-Akhrot (Walnuts) 10-12
-Ghee (Clarified butter) 2 tbs
Directions:
-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.
-In a spice mixer,add coriander seeds,mace,green cardamom,fennel seeds,cumin seeds,cloves, nutmeg,button red chillies,grind well & set aside.
-In a pressure cooker,add cooking oil,mutton pieces & mix well.
-Add tomato,onion,garlic,black peppercorns,bay leaves,pink salt,ground spices (reserve 2 tbs for later use),water,green chilli paste,mix well & bring it to boil,cover & pressure cook on low flame until mutton is tender (18-20 minutes) then strain,discard residues & reserve cooked meat.
-Reserve 1 Cup & remaining stock (approx. 5 Cups) for later use.
-In a pot,add cooking oil,cumin seeds,cloves & mix well.
-Add ginger garlic paste & mix well.
-Add green chilli paste & mix well for 1-2 minutes.
-Add yogurt & mix well.
-Add red chilli crushed,pink salt,citric acid,1 tbs of reserved ground spices,mix well & cook for 2 minutes.
-Add reserved stock (approx. 5 Cups),mix well & bring it to boil.
-Add soaked rice,mix well & cook on medium flame until water evaporates (7-8 minutes).
Assembling:
-In a pot,add cooked meat,carrots,capsicum,raisins,cashew nuts,walnuts,reserved ground spices 1 tbs,cooked rice & spread evenly.
-Add clarified butter,1 Cup of reserved stock,cover with kitchen towel & lid.
-On stove,place griddle,cooking pot & steam cook on low flame for 25-30 minutes.
-Remove kitchen cloth from the pot,cover & let it rest for 10 minutes.
-Flip the pot over a large dish,remove carefully & serve hot!