Mutton Pulao: -

Mutton Pulao is a classic South Asian dish that combines tender mutton with fragrant rice, creating a sumptuous meal. Mutton is the best meat in over the world.many types of item has been made from it.most of the people likes mutton recipe.they are like mutton pulao also.

The most important tips for mutton pulao:

If you want to make the meat fluffy, you can rub it with raw papaya batter before cooking. This will cause it to cook very quickly during cooking. But if you don’t have papaya at home, you can mix sour curd and keep it for half an hour. The meat will be cooked and the taste will increase several times.

Ingredients

For the Marinade:

500g mutton, cut into pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste

For the Pulao:

2 tablespoons cooking oil or ghee
2 medium onions, thinly sliced
2-3 green chilies, slit (adjust to taste)
1 bay leaf
2-3 cloves
2-3 cardamom pods
1-inch cinnamon stick
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
1 large tomato, chopped
1 cup basmati rice
2 cups water or mutton stock
1 cup chopped fresh cilantro (coriander leaves)
1 cup chopped fresh mint leaves
1 teaspoon garam masala
Salt to taste
Fried onions for garnish (optional)

Instructions

1. Marinate the Mutton

In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Prepare the Pulao

Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Heat oil or ghee in a large pot or pressure cooker over medium heat.
Add the sliced onions and cook until golden brown. Remove half for garnishing, if desired.
Add the bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds to the pot. Sauté for a minute until fragrant.
Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomato and cook until it softens and blends into the mixture.
Add the marinated mutton and cook on medium-high heat until it’s browned and the oil starts to separate, about 10-15 minutes.
Stir in the chopped cilantro and mint leaves.
Add the drained rice and mix gently to combine with the mutton and spices.
Pour in the water or mutton stock. Season with additional salt if needed.
Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for about 20-25 minutes, or until the rice and mutton are fully cooked and tender. If using a pressure cooker, cook for about 1 whistle on high and then reduce the heat to low for 10 minutes.

Tips:

1.For a richer flavor, use bone-in mutton.Source icon

2.You can adjust the spices according to your taste.

3.For extra flavor, you can add a few saffron strands to the rice.

4.Serve hot with raita or yogurt for a refreshing contrast.

Nutrition facts:

Amount per 100g

Calories 359

Total Fat 1.4 g

Sodium 1,303 mg Potassium 188 mg

Total Carbohydrate 76 g Dietary fiber 1.2 g

Sugar 1.5 g Protein 10 g

Mutton Pulao: