Mutton Pulao مٹن پلاوُ

Learn how to make absolutely delicious Mutton Pulao, this is a very easy recipe you will know when you will try my scrumptious Mutton Pulao recipe. It is perfect dish for party and weekend dinner

Mutton Pulao

Ingredients:

4 cups Basmati rice (washed and soaked in water for at least half an hour)

For Yakhni (stock)

3 lb (1.3 kg) goat meat (goat leg or shoulder with bones)
1 1/2 medium size onions peeled and cut in slices
1 head of garlic (Lehsan) cloves peeled
1 1/2 inch ginger (Adrak) cut in pieces
2 1/2 tablespoons fennel seeds (sonf)
2 1/2 tablespoons coriander seed (sabut sukha dhaniya)
8 to 9 pieces whole small red chilies (sabut lal mirch)
4 to 5 bay leaf (tez patta)
2 black cardamom pods (bari elaichi)
1 1/2 tsp cumin seeds (zeera)
1 1/2 inch cinnamon sticks (dalchini)
1/2 teaspoon clove (laung)
1/2 teaspoon whole black peppercorn (sabut kali mirch)
2 teaspoons salt (namak)
2 liters (8 US cups) water (pani)

For Masala (curry)

2 1/2 medium onion thinly sliced
2 medium tomatoes chopped
1 1/2 cup oil or ghee
1/2 teaspoon crushed red chilis
1/2 teaspoon garam masala powder
1 1/2 tablespoon salt (namak)
1 tablespoon (25 grams) ginger paste
1 tablespoon (25 grams) garlic paste
1 cup (248 grams) plain yogurt
2 pinch ground nutmeg (jaifal)
1/4 teaspoon anise (javetri)
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon fennel powder
6 green cardamom pods
6 cloves
1/2"piece of cinnamon
1 black cardamom
10 black peppercorns
1/2 teaspoon cumin seeds
2 large bay leaf
1/4 teaspoon yellow color powder and 2 drops kewra essence (mix in 1/4 cup water)

Directions:

In a pan mix all ingredients for yakhni, bring it to a boil, about 1 hour, or until goat meat becomes tender. Remove meat from pan and set aside. Strain the yakhni and reserve the stock. You should have 6 cup stock. If you don’t have then add hot water to the yakhni
In a separate deep pan, heat the cooking oil and add the whole garam masala and sliced onions. Fry till light golden. Then add ginger and garlic paste, yogurt and tomatoes and cook them till have softend. When tomatoes become soft add all spices, salt, meat and soaked rice to the masala. Finally pour the yakhni in the masala.
Now cover the lid and cook on medium heat till the mixture comes to a boil. Then let it cook until water dries up and rice become soft 75%. When you press a few grains between your index finger and thumb and they feel firm but completely soft, turn off the heat.
Drizzle some kewra essence and some yellow food color on top of the rice. Close the pot tightly and make sure no steam pass out
Biryani can be cook (dum) on top of the stove, just lower the heat and put tawa under the pot or put it in the oven at 300 Degrees Fahrenheit or 148 Degrees Celsius for 15 to 20 minutes.
Enjoy with chutney or raita

• Category

  Cooking