Muradabadi Mutton Pulao
Directions
- 1In a pressure cooker, combine 1 kg mutton, 1 medium-sized onion (roughly chopped), 4-5 green chilies (slit), 2 inches of ginger (chopped), 2 whole garlic, 4 tbsp coriander seeds, 3 tbsp fennel seeds, 1 tbsp cumin seeds, 2-inch cinnamon stick, 2 black cardamoms, 0.5 tsp black pepper, 2 bay leaves, and 1 tbsp salt. Add 3 cups of water, mix well, and pressure cook until the mutton is 90% cooked.
- 2Strain the cooked mutton, reserving the yakhni (broth). Set the mutton aside.
- 3In a separate pot, heat 1/2 cup of oil and fry 2 medium-sized sliced onions until golden brown and crispy. Remove and set aside.
- 4In the same pot, add 1 tsp caraway seeds, 2 star anise, 1-inch cinnamon stick, 5-6 green cardamoms, 5-6 cloves, 0.5 tsp black pepper and sauté for half a minute.
- 5Add the cooked mutton, 5-6 green chilies, and the reserved garlic to the pot. Sauté for 1-2 minutes.
- 6Add 1 tbsp ginger-garlic paste and mix well. Cook until the raw smell of ginger-garlic goes away.
- 7Add 1/4 cup yogurt and the reserved garlic pulp to the mutton. Mix well and sauté for 2-3 minutes.
- 8Add the fried onions and 1/4 piece of nutmeg powder. Mix well.
- 9Add the reserved yakhni (3 cups) and 3 cups of water (total 6 cups) along with 1 tsp salt and the juice of half a lemon. Bring to a boil.
- 10Add 4 cups of washed basmati rice (soaked for half an hour) to the mixture and mix gently once it boils.
- 11Cook on high heat until most of the liquid is absorbed.
- 12Add 2 tbsp clarified butter, and spread evenly. Add 1 tsp kewra water and a pinch of yellow food color.
- 13Garnish with fried onions, chopped coriander and mint leaves.
- 14Cover the pot and let it simmer on a low flame for 10 minutes using the dum method (low heat, covered).
- 15Fluff the rice gently and serve hot with tomato chutney, kachumber, or raita.
Ingredients
- 1 kg mutton
- 1 medium sized onion
- 2 inches ginger
- 2 whole garlic
- 3 tbsp coriander seeds
- 2 tbsp fennel seeds
- 1 tbsp cumin seeds
- 5 cloves
- 1 piece mace
- 2 bay leaves
- 2 inches cinnamon stick
- 2 black cardamom
- 0.5 tsp black pepper
- 3 green chilies
- 1 tbsp salt
- 3 cups water
- 0.5 cup cooking oil
- 2 medium sized, sliced onion
- 1 tsp caraway seeds
- 5 cloves
- 2 star anise
- 6 green cardamom
- 0.5 tsp black pepper
- 0.25 cup yogurt
- 1 tbsp ginger garlic paste
- 4 green chilies
- 0.25 piece nutmeg
- 1 fried onion
- 4 cups rice (basmati)
- 1 tsp salt
- 6 cups water
- 1 coriander and mint leaves
- 1 tsp kewra water
- 2 tbsp clarified butter
Equipment
pressure cookerlarge potstrainer
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