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 relishes rice Recipes, usually, Pulao can be
made with chicken, mutton, lamb, or beef I used mutton in this recipe,
any type of meat your preference as per your choice, Mutton pulao has various styles to cook which
people prepared 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 than can be said a bit copy
of roadside restaurant pulao but never know how to they cook. I just use my
cooking experience to find out the authentic taste of pulao like them. you must
try it you will love it
Here is my newest recipe for Mutton Pulao:
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 got failed to get an authentic taste
ultimately one day I got success after a very long time of struggling. And able to
upload my mutton pulao video on youtube.
Al though On my blog, I have shared my many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO
After a long time, I begin 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 THAN OTHER ONE:
When anybody plans to cook pulao 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 cook with water. and then prepare rice
You can watch my recipe by watching 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 of adding papaya to the meat just giving it to proper marination time is good enough for making tender meat
Mace and
nutmeg powder: I
will 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 are made with ghee or desi ghee, I will recommend using ghee
while in traditional cooking, but if you have health issue then feel free to
avoid using ghee, don’t think the author said 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 mutton under the running water and put it in the mixing bowl
Take another bowl rinse and soak the rice for 30
minutes
Take another broad pan to cook rice, add ghee, and
heat up next add all the whole spices black peppercorns, cinnamon
sticks, cloves, cumin, bay leaves, green cardamoms, black cumin, and star anise. saute
them for a minute and put brown onions fry them together for a minute
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 stage should be must check the salt in the rice. otherwise your rice will make it tasteless.)
And cook for 2 minutes on a high flame. once the
rice gets 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 will take out rice immediately may they are broken or mushy due to being too heated
Transfer onto the serving bowl
Mutton Pulao is one of the most popular and relishes 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, of 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 them under the running water and put it in the mixing bowl
Marinated
and Boil Mutton: Combine all spices with the meat like ginger garlic paste, salt, red chili flakes, yogurt, ground
black powder, and white pepper. stir to mix well and leave it to rest for 30 minutes. and 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 up next add all the whole spices
black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, green cardamoms, black
cumin, and star anise. saute them for a minute and put brown 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 should be must check the salt in the rice. otherwise your rice will make it tasteless.)
And cook for 2 minutes on a high flame. once the
rice gets 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 and carefully fluff the rice up and
let it leave for 10 minutes
If you will take out 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
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