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 while I used mutton in this recipe, any type of meat you 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
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 time I got failed to get authentic taste ultimately one day I got success after a very long time struggling. And able to upload my mutton pulao video on youtube.
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 then cook.
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
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 properly 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 the 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
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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 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