Mughlai Mutton Pulao Recipe

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 frying 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 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 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 

For more Pulao Recipes:

Matar pulao

Beef yakhni pulao

Veggie Pulao

Kishmish Pulao

If you have tried this Mughlai Mutton Pulao Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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 marinade, mutton put ginger garlic paste, yogurt, ground paper, and then sal.t

                

Stir to mix mutton with spic.es

                

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

     .                  

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 o.nion

             

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

           

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

            

Bring  it to boil

                       

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

             

Once the meat is cooked take them 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_Stir to mix up very well.

                     

Then put soaked rice to 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.t

           

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/plat.e

                 

Serve hot with veggie raita and salad.

             

Biryani Pulao Recipe

              

Pulao Biryani || How to Make Karachi Biryani || Masala Pulao Biryani With step-by-step photos 

Masala Karachi Biryani is a recipe that will stay true to its name. This has to be one of our favorite recipes. But here I made it in my style and kept the name Karachi Masala Pulao Biryani. A very delicious mild spiced pulao biryani will make you crave the aroma.

Karachi pulao biryani is quite an easy, delicious, and spiced layered biryani made with beef, potato, yogurt, rice, herbs, and basic spices. I didn’t use any store-bought biryani masala or homemade biryani masala. However, I have shared various types of pulao and biryani on my blog. But this one will be quite different due to its attractive aroma and taste.

           

I added beef to this pulao biryani but you can put the meat you choose like chicken, mutton, or lamb.

For the best result follow my detailed step-by-step photo

instructions and tips below the recipe card

You might like this:

beef biryani

chicken biryani

mutton white biryani

zafrani mutton biryani

Sindhi beef biryani

Bombay biryani

keema masoor biryani

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Put the meat with ginger garlic paste and 1-liter water in the pot and cook the meat until 90% tender. Note: The remaining stock will be used in making masala. 

Take all the veggies and prepare them all, Peel and cut the potatoes and hard boil them potatoes. As you fully cook the potato it will get mashed with the rice

                

Heat the me. Medium-hot oil in the wok and fry the onion till turns golden brown. 

         

  

Drain the fried onion out of the oil 

         

        

In a broad pot heat the ghee. And add mixed whole spices which include black peppercorns, bay leaves, green cardamoms, black cardamom, cumin seeds, cinnamon sticks, and cloves. 

Next, add half-fried brown onion, tomatoes salt, and a little bit of water. Then add red chili powder, turmeric powder, salt, and crushed coriander powder, and cook the masala for 2-3 minutes on low-medium flame

                 

Once the .oil is separated put boiled beef into the cooked masala. Stir to mix with the masala for a minute then add boiled meat. 

                 

         

Add potato and pour the remaining stock further stir to mix well.

                

Then add green chilies and  cook with masala over a low-medium flame for 10 minutes                 

Meanwhile, blend the half-brown onion with green chilies. Make a smooth paste. 

                  

Beat the yogurt with orange food color 

                      

In. a large capacity, pot pours water, add salt black cumin, green cardamom, and clove along with 2 tbsp oil. Between the cooking rice, add white vinegar, and cook till 80%    

                               

Strain the rice into the colander

                             .

Add onion paste, beaten yogurt, chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace nutmeg powder, and julienne cut ginger. And further, simmer the meat masala on low flame for around 5-10 minutes.  

                  

Spread all cooked rice over the meat masala, drizzle oil, and saffron milk along with some mint leaves, and cover with the lid. Place the rice on the preheated Tawa.

Simmer the rice first 10 minutes on high heat then reduce the heat to low and simmer for around 10 minutes. Place a heavy lid over the pot. if you do not have the heavy lIf, place any lid and a heavy pot filled with water over the lid

                             

Switch off the flame and remove the lid carefully. Fluff the rice up. 

                                    

Transfer to the serving plate/tray or dish 

                 

And serve. Hot with raita and salad    

                   

Aloo Chana Biryani Recipe

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this also chana biryani is different instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

      

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cooks with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
2. I added white chickpeas and potatoes, here you can use only one of them
3. Ghee can be used instead of oil
4. Don't overcook the chickpea (Chana).
5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
6. Fully drained rice before making layers.
7. Don't overcook the rice during the boil. Make sure to cook 80%
8. Gently run the spoon to take out the biryani otherwise the rice will break.
9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
10. Use large-size vessels for layering 

    

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

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To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight

        

Then in the morning boil the chickpeas with a few pinches of baking soda

           

Peel and  cut the potatoes, onion, and tomatoes

       

In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

             

Stir to combine well then add fried brown onion and mix very well then add food color and dry plums

           

Stir to combine very well and keep aside for 15 minutes

       

Soak the rice in enough water for 30 minutes, later strain the rice and keep it aside 

                          

When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

     

Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste

          

Cook tomatoes with onion masala till soft then add marinated potatoes along with garam masala

        

Continuously Stir very well until the oil is separated. add ½ cup of water and let it cook until the potato gets 80% 

                  

Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat

        

Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

       

Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other

          

Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite, switch off the flame.

        

Immediately strain the cooked rice. keep aside

   

Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion

        

Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer

        

                                                                          

Finally, drizzle some milky yellow food color and ghee on top of the rice.

             

Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

         

First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

      

Aloo chana biryani is ready, gently fluff up  the rice

             

Transfer to the serving dish

            

Serve aloo chana biryani with raita and kabab