Mutton
Pulao Recipe || Pulao Recipe || How to Make Mutton Pulao with step-by-step photos
and video
Mutton
Pulao
is one of the most popular and relished rice Recipes. Pulao can be
made with chicken, mutton, lamb, or beef. I used mutton in this recipe; use any type of meat to your preference, as per your choice. Mutton pulao has various styles to cook, which
people prepare as per their taste and tradition.
I didn’t make stock of mutton nor cook with
onion masala. This is my different version of pulao, which can be said to be a bit of a copy
of roadside restaurant pulao, but I never knew how to cook. I just use my
cooking experience to find out the authentic taste of pulao like them. You must
try it;t you will love it.
My Latest Mutton Pulao Recipe:
Mutton pulao is a great combination of rice, meat, spices, and herbs. This is over a few years ago back once I have eaten this pulao at a roadside restaurant that was sold only this and a massive crowd used to come to eat at lunchtime due to its unique taste and aroma.
I was eager
to discover this recipe, but you know it's not easy to find out, so I have been
trying a lot to make this. A lot of times I failed to get an authentic taste; ultimately,y one day I got success after a very long time of struggling. And able to
upload my mutton pulao video on YouTube.
Although on my blog, I have shared many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO
After a long time, I have begun to make posts for my
blog as I was busy with an urgent piece of work. So now hopefully you also like
this new pulao recipe post.
WHAT
IS THE DIFFERENCE BETWEEN THIS PULAO AND THE OTHER ONE:
When anybody plans to cook pulao,o first of all
they prepare stock (yakhni) by adding some basic masala and then cooking.
While I marinated mutton meat with specific spices
first and then cooked with water. And then prepare rice
You can watch my recipe in a video.
RECIPE
NOTES:
Rice: choose aged
premium quality rice as it cooks up to fluffy long
grains, Soaking the rice and cooking in surplus water and get
rid of starch and keep the grains non-sticky
Marination: long-time marination makes the meat soft, tender, and juicy. Also, the meat absorbs the flavor; just 2 hours of marination is sufficient. No need to add papaya to the meat; just giving it proper marination time is good enough for making tender meat.
Mace and
nutmeg powder: I recommend using it on top of rice at the time of dum rice; a little pinch
of sprinkling powder brings aromatic flavor and taste to pulao. Never skip this
secret spice of pulao.
Desi Ghee:
Traditionally, all
desi Pakistani food is made with ghee or desi ghee. I will recommend using ghee in traditional cooking, but if you have health issues, then feel free to
avoid using ghee; don’t think the author saidto avoid using ghee in traditional
cooking. Your health is first for us.
Serving
Ideas: This
mutton pulao is an ideal lunch and dinner and along enough to it at most you
can serve VEG RAITA along with this pulao.
You May Like This:
Restaurant-style chicken pulao
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Wash the mutton under running water and put it in the mixing bowl.
Take another bowl,l rinse and soak the rice for 30
minutes.
Take another broad pan to cook rice;e, add ghee, and
heat up. Next, add all the whole spices: black peppercorns, cinnamon
sticks, cloves, cumin, bay leaves, cardamom, black cumin, and star anise. Saute
them for a minute, and then brown the onions; fry them together for a minute.e
Next, pour water into the pot along with salt and
vinegar.
It boils and adds soaked and drained rice into the boiling water. Stir to mix well (At this sta,ge you must check the salt in the rice;ce. otherwise, your rice will be tasteless.)
Cook for 2 minutes on a high flame. Once the
rice is half done, then turn down the flame and add cooked meat, lemon
slices, green chilies, and mint leaves.
Stir to combine well and give it another 3
minutes to cook on medium flame.
Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice. Finally, cover with a lid and simmer for 5 minutes on a very low flame.
Once the rice is completely done remove the lid and carefully fluff the rice up and let it leave for 10 minutes. (If you take out rice immediately may they are broken or mushy due to being too heated.
Transfer to the serving bowl.
Mutton Pulao is one of the most popular and relished rice Recipes; usually, Pulao can be made with chicken, mutton, lamb, or beef
Ingredients For Marinating Meat:
- 1 kg mutton with bones
- 2 tbsp ginger-garlic paste
- Salt to taste
- 1 tbsp, crushed red chili flakes
- 1 cup of homemade yogurt
- 1/3 tbsp, black peppercorn ground
- ¼ tbsp, pods, black cardamom ground
- 1 tsp, white pepper
- 1 kg, super basmati rice
- 150g, ghee
- 2 pcs, bay leaves
- 1/3 tsp, peppercorns
- 1 tsp, cumin
- 1/3 pcs, star anise
- 4 flowers, cloves
- 1 inch, cinnamon stick
- 2 pods, green cardamom
- ½ tsp, black cumin
- ½ cup, fried onion
- 7.5 cups, hot boiled water
- 1 tbsp, salt
- 1 tbsp, white vinegar
- 1 pcs, lemon slices
- 5-6 pcs, green chilies
- A few leaves, mint
For Dum:
- Some fried onion
- ½ tsp, crushed mace & nutmeg powder
How to Make Mutton Pulao?
Rinse
the Meat: To marinate the meat, first wash it under running water and put it in the mixing bowl.
Marinate
and Boil Mutton: Combine all spices with the meat ,like ginger-garlic paste, salt, red chili flakes, yogurt, ground
black pepper, and white pepper. Stir to mix well and leave it to rest for 30 minutes. Then boil them in 500 ml water.
Soak
the Rice: Take
another bowl, rinse and soak the rice for 30 minutes
Cook
Rice: Take
another broad pan to cook rice, add ghee, and heat it. Next,t add all the whole spices: black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, green cardamom, black
cumin, and star anise. Saute them for a minute, and then brown the onions; fry them
together for a minute
Next, pour water into the pot along with salt and
vinegar. Bring it to a boil and add soaked and drained rice into the boiling
water. Stir to mix well (At this stage,e you must check the salt in the rice;e. otherwise, your rice will make it tasteless.)
Cook for 2 minutes on a high flame. Once the
rice is half done, then turn down the flame and add cooked meat, lemon
slices, green chilies, and mint leaves
Stir to combine well and give it another 3 minutes to cook on medium flame. Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice. Finally, cover with a lid and simmer for 5 minutes on a very low flame
Transfer
and Serving: Once
the rice is completely done, remove the lid, carefully fluff the rice up,p and
let it rest for 10 minutes
If you take out the rice immediately may they are broken or mushy due to being too heated
Transfer onto the serving bowl and serve with Salad, Kabab, and Raita
*Not to be duplicated, rewritten, or published without permission. Thank you
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