Mutton Pulao Recipe ( Pulao Rice )

                                                                                       

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:

Matar Pulao

Chana Pulao

Pulao Rice

Kabuli Pulao

Restaurant-style chicken pulao

If you have tried this 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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Wash the mutton under running water and put it in the mixing bowl. 

                                                     

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 of water.

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. 

                                                                              

Serve with Salad, Kabab, and Raita.

                            

Green Chilli Chutney Recipe ( Hari Mirch Ki Chutney )

Hari Mirch Chutney | Green Chilli Chutney || How to make green chilli chutney with step-by-step photos...

Hari Mirch chutney is quite hot, delicious, and tangy green chilli chutney, which is one of the traditional chutneys that is prepared with a few ingredients. This delish recipe doesn’t require so much effort or time and can be prepared in less than 20 minutes. 

If you do not prefer to eat too many hot chillies. try to make this dish with mildly hot chillies. Green chillies are ground with garlic and some spices and then cooked, giving this recipe an unforgettably unique flavour.

                             

This is hot and spicy yet so desirable; the name itself makes juices flow in the mouth and gives a sizzling sensation to the tongue. The cooked green chillies, garlic, roasted spices, tamarind, and cornstarch give it an irresistible taste and texture. Pair it up with Pakistani meals or snacks, like pakora and samosa, and turn them into sizzling hot food. So let's learn to make green chilli chutney.

Precautions: 

When cutting and cooking green chilies, it’s better to use kitchen scissors instead of a knife for preparing sauces or chutneys. 

I prefer to wear gloves to prevent my hands from burning, as well as to avoid touching my face while making Hari Mirch chutney.

                               

If you have tried this Green Chilli Chutney, ney 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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First, soak the tamarind in hot water for at least 30 minutes. Extract all seeds, ds then strain it.

Rinse and cut the green chil. lies

 

Peel and chop garlic cloves.

Dry roast coriander and cumin seeds

Dissolve cornstarch/flour in water.

All chilli ingredients are put into the grinding jug along with tamarind pulp; grind the green chillies till they turn to a smooth texture. 

Pour all the sauce into a saucepan/pot and bring it to a boil. Cook it for about 10 minutes on medium flame, then pour cornstarch gradually. Keep stirring to prevent making lumps. Adjust salt at this stage and add food colour. Stir to mix well.

Allow to cook for another 2 minutes on low-medium flame until it gets thick 

Green chutney is ready to serve. Turn off the flame and remove it from the stove.

Transfer to a bowl or any airtight container and bottle.le 

                                

Green chilli chutney can be served

with samosa, pakora, chana chaat, samosa

chaat, even with Khichdi, matar, pulao, and chana pulao, bun kabab

Green Chutney Recipe

Green Chutney | Green Sauce || How to Make Green Chutney Recipe with step-by-step photo...

Green Chutney is known as a Pav bread kebab sauce that is served with pav bread kebab. Those who are familiar with Karachi might have heard of and even had this popular snack, which is easily available in Aram Bagh and Bandar Road very tasty and yummy, and the most special thing in this snack is its sauce that actually works to enhance the taste of pav bread kabab- tangy and spicy in taste.

                     

Today I am sharing Pav Bread Kebab Sauce that can be used in many recipes as well, such as chana chaat, roll paratha, samosa, pakora, spring rolls, etc.

.

First of all, I prepared this tangy and spicy chutney for pav bread kabab. I will share the complete recipe after this post.

The main ingredients are coriander and mint leaves. Green chilies. Garlic and whole dried mango, easy and quick sauce, so let's begin. 

If you have tried this Green Chutney Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                         

Firstly, pour ½ cup of water into the small pot and put the dried mango (amchur). Bring to a boil and cook it for 10-15 minutes over a low-medium flame until soft. Meanwhile, soak the tamarind in the hot water and set aside.

Take all the ingredients and prepare them.

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After 30 minutes, extract all seeds from the tamarind.d 

In the grinding jar, put cooked dry mango pieces along with tamarind pulp and water, and blend them well till they turn into a smooth paste.

Now add coriander, mint, garlic cloves, and green chilies along with cumin seeds and salt. Blend them further till they turn into a smooth paste.

Then add crushed red chili to the blended sauce, mix it well, and adjust the salt at this stage.

Now, Pav bread kebab sauce is ready to use in a recipe.s