# Muradabadi Mutton Pulao

A recipe for a delicious and flavorful Muradabadi Mutton Pulao, a famous Mutton Biryani from Muradabad.

- Servings: 4 servings
- Total time: 4 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. In 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. Strain the cooked mutton, reserving the yakhni (broth). Set the mutton aside.
3. In 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.
4. In 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.
5. Add the cooked mutton, 5-6 green chilies, and the reserved garlic to the pot. Sauté for 1-2 minutes.
6. Add 1 tbsp ginger-garlic paste and mix well. Cook until the raw smell of ginger-garlic goes away.
7. Add 1/4 cup yogurt and the reserved garlic pulp to the mutton. Mix well and sauté for 2-3 minutes.
8. Add the fried onions and 1/4 piece of nutmeg powder. Mix well.
9. Add 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.
10. Add 4 cups of washed basmati rice (soaked for half an hour) to the mixture and mix gently once it boils.
11. Cook on high heat until most of the liquid is absorbed.
12. Add 2 tbsp clarified butter, and spread evenly. Add 1 tsp kewra water and a pinch of yellow food color.
13. Garnish with fried onions, chopped coriander and mint leaves.
14. Cover the pot and let it simmer on a low flame for 10 minutes using the dum method (low heat, covered).
15. Fluff the rice gently and serve hot with tomato chutney, kachumber, or raita.

## Equipment

- pressure cooker
- large pot
- strainer

## Source

- Original video: https://youtu.be/8rA7oszQZO4?si=eo1WsYPl4CgPba7Q
- Recipe page: https://www.cliprecipe.com/recipe/39bbc8fb-2802-4dbe-9552-3277fd23ab4e
- Extracted: 2025-03-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt