Mughlai Mutton Pulao Recipe - Yummy Traditional

Mughlai Mutton Pulao Recipe

mughali-mutton-pulao-recipe-with-step-by-step-photos



Mughlai Mutton Pulao | Mutton Pulao | How to Make Mughlai Pulao with step by step photos

Mughlai Pulao is a delicious, aromatic, and relishes dish_which are filled with mutton, rice, and basic spices_As I have mentioned in my previous post I will post-Ramadan related recipes so this is one of those recipes that you can have at iftar after having a small quantity healthy meal just like dates, fruits and sherbet and then after offering Maghrib prayer can be had this pulao without any extra heaviness in Tommy 
Usually, I avoid having frying meals at iftar_instead of frying I prefer fruits, dates, and cold beverages then directly eat dinner_This is a healthy habit that I learned from my mother

mughali-mutton-pulao
                      
                 
This Mughlai recipe owes its origin to the royal kitchens of the Mughals. However, now this pulao recipe has been adapted into true Indian cuisine. Mughlai mutton pulao is a filling rice dish that can provide you with a heavy dinner after an entire day of fasting. That is why it is a great Ramzan recipe

Mughlai mutton pulao is made out of red meat_You need the proteins and energy from red meat when you are fasting. This pulao recipe is quite similar to the Mughlai biryani with minor differences in the cooking style. All the spices used in Mughlai mutton pulao make it a rich food item. This is my own version of pulao_which is quite different from other Mughlai pulao recipes_so just try this Mughlai pulao from my method
S0 let’s begin 

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mutton-pulao


Peel and cut the onion into slices

                   


Make the powder of black peppercorn and cardamom
               
make-black-powder

Wash the mutton under the running water

                             
wash-the-mutton


Thoroughly wash the rice until starch is removed and then soak the rice for 30 minutes

               
wash-the-rice


Collect all whole spices on the plate

           
collect-all-whole-spices


To marinade, mutton put ginger garlic paste, yogurt, ground paper, and then salt

                
marinade-the-mutton



Stir to mix mutton with spices

                
stir-to-mix-mutton-with-masala


And then keep in the refrigerator for marination for about an hour 

                     
keep-the-mutton-in-the-fridge


Meantime heat the ghee in the large-sized pot/wok_Put the onion slices to the ghee and fry them_Meanwhile, add salt to the onion
             
fry-the-onion-slices


Keep on stirring until they turn brown_Take them out of the pot and place on the plate keep aside

           


Transfer the all marinade mutton to the pot along with water and papaya cube/paste

            
transfer-the-marinated-mutton-to-the-pot


Bring it to boil

                       
bring-it-to-boil



Then cover the lid and allow cooking it until meat is tender

             
cover-the-mutton-and-allow-cooking-mutton


Once the meat is cooked take them out of the stock 

                                             
take-the-mutton-out-of-the-stock



Heat the ghee and put cooked meat to the ghee_Fry them for a minute then put whole spices into the meat. Keep frying for 2-3 minutes on medium heat then add green chilies_Stir to mix up very well

                     
fry-the-mutton-with-whole-spoces


And then put soaked rice to the meat along with black cumin_Roast the rice with meat masala till aroma has arisen_Pour remaining mutton stock (yakhni) to the rice
              
roast-the-meat-with-masala


Bring it to boil and adjust the salt at this point
           
bring-it-to-boil


Once water is reduced turn down the flame to low

               
once-water-is-reduced-turn-down-the-flame


Sprinkle food color

              
sprinkle-food-colour-over-rice


Then fried brown onion, and biryani essence

                        
sprinkle-fried-onion-and-biryani-essence


Allow simmering for 10 minutes over a very low flame

                          
simmer-the-pulao-by-simmering


Mughlai pulao is ready_let it a bit cool down and then fluff the rice up

                     
mughali-pulao-is-ready


Transfer the mutton pulao to the serving tray/plate

                 
transfer-the-rice-to-the-plate


Serve hot with veggie raita and salad
             
serve-pulao-with-veggie-raita






Mughlai Mutton pulao is a delicious, aromatic, and relish dish_which is filled with mutton, rice, and basic spices..

For mutton ingredients:
  1. 600g, mutton
  2. 1 tsp, black peppercorn
  3. 2-3 pods, black cardamoms
  4. Salt to taste
  5. 75g, yogurt
  6. 1 tsp, papaya paste or cube
  7. 1 tbsp, ginger garlic paste
  8. 1 liter, water 
For rice ingredients:
  1. 3 cups, long grain rice soaked
  2. 1 large-sized, onion slices
  3. 4-5 pcs, green chilies
  4. Salt to taste
  5. ½ tsp, black peppercorn
  6. 2-3 pods, green cardamom
  7. 2 pcs, bay leaves
  8. 1 inch, cinnamon stick
  9. 3, cloves
  10. 1 tsp, black cumin
  11. ½ pcs, star anise
  12.  150g, ghee
Other ingredients:
  1. 2-3 pinches, food color
  2. 2-3 drops, biryani essence
Preparation of making Mughlai mutton pulao:
  1. Peel and cut the onion into slices
  2. Make the powder of black peppercorn and cardamom
  3. Wash the mutton under the running water
  4. Thoroughly wash the rice until starch is removed and then soak the rice for 30 minutes
How to make the mutton pulao?
  1. To marinade, mutton put ginger garlic paste, yogurt, ground paper, and then salt
  2. Stir to mix mutton with spices
  3. And then keep in the refrigerator for marination for about an hour
  4. Meantime heat the ghee in the large-sized pot
  5. Put the onion slices into the ghee and fry them
  6. Meanwhile, add salt to the onion
  7. Keep on stirring until they turn brown
  8. Take them out of the pot and place them on the plate keep aside
  9. Transfer the all marinade mutton to the pot along with water and papaya cube/paste
  10. Bring it to boil
  11. Then cover the lid and allow cooking it until meat is tender  
  12. Once the meat is cooked take them out of the stock
  13. Note: measure the remaining stock if they are equal to the rice cups_Then don’t need to add more water as 3 cups stock is enough for 3 cups soaked rice
  14. Heat the ghee and put cooked meat in the ghee
  15. Fry them for a minute then put whole spices green cardamom. black peppercorn, bay leaves, cloves, cinnamon stick, and star anise to the meat
  16. Keep frying for 2-3 minutes on medium heat then add green chilies
  17. Stir to mix up very well and then put soaked rice to the meat along with black cumin
  18. Roast the rice with meat masala till aroma has arisen
  19. Pour remaining mutton stock (yakhni) into the rice
  20. Here I just used stock-I didn’t need to use water but if the stock quantity is less than rice then add water
  21. Bring it to boil and adjust the salt at this point
  22. Once water is reduced turn down the flame to low
  23. Sprinkle food color, fried brown onion, and biryani essence
  24. Allow simmering for 10 minutes over a very low flame
  25. Mughlai pulao is ready
  26. Let it a bit cool down and then fluff up the rice
  27. Transfer the mutton pulao to the serving tray/plate
  28. Serve hot with veggie raita and salad
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