Mughlai
Mutton Pulao | Mutton Pulao | How to Make Mughlai Pulao with step-by-step photos
Mughlai Pulao is a delicious, aromatic, relish dish_which is 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 fried meals. Instead
of frying, I prefer fruits, dates, and cold beverages to directly eating. This
is a healthy habit that I learned from my mother.
This Mughlai recipe originates from 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 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.
So let’s begin
For more Pulao Recipes:
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Peel and cut the onion into slices.
Make the powder of black peppercorn and cardamom.m
Wash the mutton under the running wat.er.
Thoroughly wash the rice until starch is removed, and then
soak the rice for 30 minutes.
Collect all whole spices on the plate.
To marinate mutton, put ginger garlic paste, yogurt, ground
pepper, and salt.
Stir to mix the mutton with spic.es
And then keep it in the refrigerator for marination for about an
hour.
.
Meanwhile, heat the ghee in the large pot/wok. Put the onion slices in the ghee and fry them_Meanwhile, add salt to the onion.
Keep on stirring until they turn brown. Take them out of the pot and place them on the plate. Keep them aside.
Transfer all marinated mutton to the pot along with water
and papaya cube./paste
Bring it to a boil
Then cover the lid and allow cooking until the meat is tender.
Once the meat is cooked, take it out of the stock.k
Heat the ghee and put cooked meat into 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_
Then put soaked rice with the meat along with
black cumin_Roast the rice with meat masala till the aroma has arisen_Pour remaining mutton stock (yakhni) into the rice.
Bring it to a boil and adjust the salt at this point.
Once water is reduced, turn down the flame to low.
Sprinkle food color
Then fried brown onion, and biryani essence
Allow to simmer for 10 minutes over a very low flame.
Mughlai pulao is ready, it is a bit cool down, and then fluff the rice up.
Transfer the mutton pulao to the serving tray/plate.
Serve hot with veggie raita and salad.
Mughlai Mutton Pulao is a delicious, aromatic, and relish dish made with mutton, rice, and basic spices.
For Mutton ingredients:
- 600g, mutton
- 1 tsp black peppercorn
- 2-3 pods, black cardamoms
- Salt to taste
- 75g, yogurt
- 1 tsp papaya paste or cube
- 1 tbsp ginger garlic
paste
- 1 liter of water
For Rice ingredients:
- 3 cups of long-grain rice soaked
- 1 large onion slice
- 4-5 pcs, green chilies
- Salt to taste
- ½ tsp black peppercorn
- 2-3 pods, green cardamom
- 2 pcs, bay leaves
- 1-inch cinnamon stick
- 3, cloves
- 1 tsp, black cumin
- ½ pcs, star anise
- 150g ghee
Other ingredients:
- 2-3 pinches, food color
- 2-3 drops, biryani essence
How to make the Mutton Pulao?
- Peel and cut the onion into slices
- Make the powder of black peppercorn and cardamom
- Wash the mutton under running water
- Thoroughly wash the rice until the starch is removed, and then soak the rice for 30 minutes.s
- To marinate mutton, put ginger garlic paste, yogurt, ground pepper, and salt.
- Stir to mix the mutton with spices
- And then keep it in the refrigerator for marination for about an hour
- Meanwhile, heat the ghee in the large pot
- Put the onion slices into the ghee and fry them
- Meanwhile, add salt to the onion
- Keep on stirring until they turn brown
- Take them out of the pot and place them on the plate. Keep them aside
- Transfer all the marinated mutton to the pot along with water and papaya cube/paste
- Bring it to a boil
- Then cover the lid and allow cooking until the meat is tender
- Once the meat is cooked, take it out of the stock
- Note: measure the remaining stock if they are equal to the rice cups. Then don’t need to add more water as 3 cups of stock is enough for 3 cups of soaked rice
- Heat the ghee, and put the cooked meat in the ghee
- Fry them for a minute, then put whole spices and green cardamom. black peppercorn, bay leaves, cloves, cinnamon stick, and star anise to the meat
- Keep frying for 2-3 minutes on medium heat, then add green chilies
- Stir to mix up very well, and then put the soaked rice into the meat along with black cumin
- Roast the rice with meat masala till the aroma has arisen
- Pour the remaining mutton stock (yakhni) into the rice
- Here I just used stock, didn’t need to use water, but if the stock quantity is less than the rice, then add water
- Bring it to a boil and adjust the salt at this point
- Once water is reduced, turn down the flame to low
- Sprinkle food color, fried brown onion, and biryani essence
- Allow to simmer for 10 minutes over a very low flame
- Mughlai Pulao is ready
- Let it cool down a bit, and then fluff up the rice
- Transfer the mutton pulao to the serving tray/plate
- Serve hot with veggie raita and salad
Have you any doubts about this blog kindly let me know
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