Muradabadi Mutton Pulao

4 mins
Serves 4
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Strain the cooked mutton, reserving the yakhni (broth). Set the mutton aside.
  5. 5Strain the cooked mutton, reserving the yakhni (broth). Set the mutton aside.
  6. 6Strain the cooked mutton, reserving the yakhni (broth). Set the mutton aside.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Add the cooked mutton, 5-6 green chilies, and the reserved garlic to the pot. Sauté for 1-2 minutes.
  14. 14Add the cooked mutton, 5-6 green chilies, and the reserved garlic to the pot. Sauté for 1-2 minutes.
  15. 15Add the cooked mutton, 5-6 green chilies, and the reserved garlic to the pot. Sauté for 1-2 minutes.
  16. 16Add 1 tbsp ginger-garlic paste and mix well. Cook until the raw smell of ginger-garlic goes away.
  17. 17Add 1 tbsp ginger-garlic paste and mix well. Cook until the raw smell of ginger-garlic goes away.
  18. 18Add 1 tbsp ginger-garlic paste and mix well. Cook until the raw smell of ginger-garlic goes away.
  19. 19Add 1/4 cup yogurt and the reserved garlic pulp to the mutton. Mix well and sauté for 2-3 minutes.
  20. 20Add 1/4 cup yogurt and the reserved garlic pulp to the mutton. Mix well and sauté for 2-3 minutes.
  21. 21Add 1/4 cup yogurt and the reserved garlic pulp to the mutton. Mix well and sauté for 2-3 minutes.
  22. 22Add the fried onions and 1/4 piece of nutmeg powder. Mix well.
  23. 23Add the fried onions and 1/4 piece of nutmeg powder. Mix well.
  24. 24Add the fried onions and 1/4 piece of nutmeg powder. Mix well.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Add 4 cups of washed basmati rice (soaked for half an hour) to the mixture and mix gently once it boils.
  29. 29Add 4 cups of washed basmati rice (soaked for half an hour) to the mixture and mix gently once it boils.
  30. 30Add 4 cups of washed basmati rice (soaked for half an hour) to the mixture and mix gently once it boils.
  31. 31Cook on high heat until most of the liquid is absorbed.
  32. 32Cook on high heat until most of the liquid is absorbed.
  33. 33Cook on high heat until most of the liquid is absorbed.
  34. 34Add 2 tbsp clarified butter, and spread evenly. Add 1 tsp kewra water and a pinch of yellow food color.
  35. 35Add 2 tbsp clarified butter, and spread evenly. Add 1 tsp kewra water and a pinch of yellow food color.
  36. 36Add 2 tbsp clarified butter, and spread evenly. Add 1 tsp kewra water and a pinch of yellow food color.
  37. 37Garnish with fried onions, chopped coriander and mint leaves.
  38. 38Garnish with fried onions, chopped coriander and mint leaves.
  39. 39Garnish with fried onions, chopped coriander and mint leaves.
  40. 40Cover the pot and let it simmer on a low flame for 10 minutes using the dum method (low heat, covered).
  41. 41Cover the pot and let it simmer on a low flame for 10 minutes using the dum method (low heat, covered).
  42. 42Cover the pot and let it simmer on a low flame for 10 minutes using the dum method (low heat, covered).
  43. 43Fluff the rice gently and serve hot with tomato chutney, kachumber, or raita.
  44. 44Fluff the rice gently and serve hot with tomato chutney, kachumber, or raita.
  45. 45Fluff the rice gently and serve hot with tomato chutney, kachumber, or raita.

Ingredients

  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 1 medium sized onion
  • 1 medium sized onion
  • 1 medium sized onion
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 2 whole garlic
  • 2 whole garlic
  • 2 whole garlic
  • 3 tbsp coriander seeds
  • 3 tbsp coriander seeds
  • 3 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • 2 tbsp fennel seeds
  • 2 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp cumin seeds
  • 1 tbsp cumin seeds
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 1 piece mace
  • 1 piece mace
  • 1 piece mace
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 inches cinnamon stick
  • 2 inches cinnamon stick
  • 2 inches cinnamon stick
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 3 green chilies
  • 3 green chilies
  • 3 green chilies
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 0.5 cup cooking oil
  • 0.5 cup cooking oil
  • 0.5 cup cooking oil
  • 2 medium sized, sliced onion
  • 2 medium sized, sliced onion
  • 2 medium sized, sliced onion
  • 1 tsp caraway seeds
  • 1 tsp caraway seeds
  • 1 tsp caraway seeds
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 6 green cardamom
  • 6 green cardamom
  • 6 green cardamom
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp ginger garlic paste
  • 1 tbsp ginger garlic paste
  • 4 green chilies
  • 4 green chilies
  • 4 green chilies
  • 0.25 piece nutmeg
  • 0.25 piece nutmeg
  • 0.25 piece nutmeg
  • 1 fried onion
  • 1 fried onion
  • 1 fried onion
  • 4 cups rice (basmati)
  • 4 cups rice (basmati)
  • 4 cups rice (basmati)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 1 coriander and mint leaves
  • 1 coriander and mint leaves
  • 1 coriander and mint leaves
  • 1 tsp kewra water
  • 1 tsp kewra water
  • 1 tsp kewra water
  • 2 tbsp clarified butter
  • 2 tbsp clarified butter
  • 2 tbsp clarified butter

Equipment

pressure cookerlarge potstrainer