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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