1Prepare a special masala by grinding 1 big spoon of coriander seeds and 1 big spoon of thin fennel seeds. Do not use powdered spices; always grind fresh for the best taste.
2Prepare a special masala by grinding 1 big spoon of coriander seeds and 1 big spoon of thin fennel seeds. Do not use powdered spices; always grind fresh for the best taste.
3Prepare a special masala by grinding 1 big spoon of coriander seeds and 1 big spoon of thin fennel seeds. Do not use powdered spices; always grind fresh for the best taste.
4Wash 600g of mutton, ensuring it has some fat.
5Wash 600g of mutton, ensuring it has some fat.
6Wash 600g of mutton, ensuring it has some fat.
7Marinate the mutton with 1 big spoon of the prepared coriander and fennel masala (saving the rest), 1 big spoon of salt, a large spoon of ginger-garlic paste, and approximately 5 tablespoons or half a cup of yogurt. Marinate for only 10 minutes.
8Marinate the mutton with 1 big spoon of the prepared coriander and fennel masala (saving the rest), 1 big spoon of salt, a large spoon of ginger-garlic paste, and approximately 5 tablespoons or half a cup of yogurt. Marinate for only 10 minutes.
9Marinate the mutton with 1 big spoon of the prepared coriander and fennel masala (saving the rest), 1 big spoon of salt, a large spoon of ginger-garlic paste, and approximately 5 tablespoons or half a cup of yogurt. Marinate for only 10 minutes.
10Heat oil in a cooker.
11Heat oil in a cooker.
12Heat oil in a cooker.
13Add 4 cloves, 1 star anise, half a teaspoon of black pepper, 2 big cardamoms, 1 cinnamon stick, 1 bay leaf, 1 mace, and 2 small cardamoms to the hot oil and sauté for a while.
14Add 4 cloves, 1 star anise, half a teaspoon of black pepper, 2 big cardamoms, 1 cinnamon stick, 1 bay leaf, 1 mace, and 2 small cardamoms to the hot oil and sauté for a while.
15Add 4 cloves, 1 star anise, half a teaspoon of black pepper, 2 big cardamoms, 1 cinnamon stick, 1 bay leaf, 1 mace, and 2 small cardamoms to the hot oil and sauté for a while.
16Add the marinated mutton along with all the marinade to the cooker.
17Add the marinated mutton along with all the marinade to the cooker.
18Add the marinated mutton along with all the marinade to the cooker.
19Sauté the mutton on high flame until all the water from the yogurt and mutton evaporates.
20Sauté the mutton on high flame until all the water from the yogurt and mutton evaporates.
21Sauté the mutton on high flame until all the water from the yogurt and mutton evaporates.
22Add water equal to double the amount of rice used. For 2.5 cups of rice, add 5 cups of water.
23Add water equal to double the amount of rice used. For 2.5 cups of rice, add 5 cups of water.
24Add water equal to double the amount of rice used. For 2.5 cups of rice, add 5 cups of water.
25Close the cooker lid and take the first whistle on high flame. Then, reduce the flame to low and cook for 15 minutes for fresh mutton, or adjust time if mutton is older.
26Close the cooker lid and take the first whistle on high flame. Then, reduce the flame to low and cook for 15 minutes for fresh mutton, or adjust time if mutton is older.
27Close the cooker lid and take the first whistle on high flame. Then, reduce the flame to low and cook for 15 minutes for fresh mutton, or adjust time if mutton is older.
28While the mutton is cooking, wash 2.5 cups of rice (double chaab sella basmati, biryani rice, or basmati rice) two to three times until the water runs clear, then soak for half an hour.
29While the mutton is cooking, wash 2.5 cups of rice (double chaab sella basmati, biryani rice, or basmati rice) two to three times until the water runs clear, then soak for half an hour.
30While the mutton is cooking, wash 2.5 cups of rice (double chaab sella basmati, biryani rice, or basmati rice) two to three times until the water runs clear, then soak for half an hour.
31After the cooker whistles are done and the mutton is cooked, turn off the gas and let the cooker cool completely.
32After the cooker whistles are done and the mutton is cooked, turn off the gas and let the cooker cool completely.
33After the cooker whistles are done and the mutton is cooked, turn off the gas and let the cooker cool completely.
34Separate the yakhni (stock) from the mutton. Remove whole spices if desired.
35Separate the yakhni (stock) from the mutton. Remove whole spices if desired.
36Separate the yakhni (stock) from the mutton. Remove whole spices if desired.
37In a separate pot (lagan), heat oil and add two medium-sized finely sliced onions. Fry until brown to make birista (browned onions), then remove them onto tissue paper.
38In a separate pot (lagan), heat oil and add two medium-sized finely sliced onions. Fry until brown to make birista (browned onions), then remove them onto tissue paper.
39In a separate pot (lagan), heat oil and add two medium-sized finely sliced onions. Fry until brown to make birista (browned onions), then remove them onto tissue paper.
40In the same hot oil, add cumin seeds and green cardamom.
41In the same hot oil, add cumin seeds and green cardamom.
42In the same hot oil, add cumin seeds and green cardamom.
43Add five slit green chilies to the oil to create chili oil.
44Add five slit green chilies to the oil to create chili oil.
45Add five slit green chilies to the oil to create chili oil.
46Add the cooked mutton and a little black pepper powder, then sauté for a short while.
47Add the cooked mutton and a little black pepper powder, then sauté for a short while.
48Add the cooked mutton and a little black pepper powder, then sauté for a short while.
49Add one chopped tomato and sauté until it softens, about 2 minutes.
50Add one chopped tomato and sauté until it softens, about 2 minutes.
51Add one chopped tomato and sauté until it softens, about 2 minutes.
52Pour in the reserved mutton stock (yakhni).
53Pour in the reserved mutton stock (yakhni).
54Pour in the reserved mutton stock (yakhni).
55Add salt for the rice and the remaining coriander and fennel masala to the stock.
56Add salt for the rice and the remaining coriander and fennel masala to the stock.
57Add salt for the rice and the remaining coriander and fennel masala to the stock.
58Add fresh coriander and two more green chilies for freshness.
59Add fresh coriander and two more green chilies for freshness.
60Add fresh coriander and two more green chilies for freshness.
61Cover and bring to a boil on high flame.
62Cover and bring to a boil on high flame.
63Cover and bring to a boil on high flame.
64Once the water is boiling, add some of the browned onions (birista).
65Once the water is boiling, add some of the browned onions (birista).
66Once the water is boiling, add some of the browned onions (birista).
67Drain all water from the soaked rice and add the rice to the boiling stock.
68Drain all water from the soaked rice and add the rice to the boiling stock.
69Drain all water from the soaked rice and add the rice to the boiling stock.
70Cover and cook on high flame for 5 to 7 minutes until the rice absorbs flavor and starts to lengthen.
71Cover and cook on high flame for 5 to 7 minutes until the rice absorbs flavor and starts to lengthen.
72Cover and cook on high flame for 5 to 7 minutes until the rice absorbs flavor and starts to lengthen.
73Gently mix the rice to ensure even cooking.
74Gently mix the rice to ensure even cooking.
75Gently mix the rice to ensure even cooking.
76Add the remaining browned onions, a little kewra water, and fresh chopped coriander.
77Add the remaining browned onions, a little kewra water, and fresh chopped coriander.
78Add the remaining browned onions, a little kewra water, and fresh chopped coriander.
79Cover the pot with foil, then place a heavy tawa (griddle) underneath on very low flame. Cover the pot with its lid and place a weight on top. Cook for 10 to 12 minutes.
80Cover the pot with foil, then place a heavy tawa (griddle) underneath on very low flame. Cover the pot with its lid and place a weight on top. Cook for 10 to 12 minutes.
81Cover the pot with foil, then place a heavy tawa (griddle) underneath on very low flame. Cover the pot with its lid and place a weight on top. Cook for 10 to 12 minutes.
82After 10-12 minutes, turn off the flame and let the pulav rest for 5 minutes without opening the lid.
83After 10-12 minutes, turn off the flame and let the pulav rest for 5 minutes without opening the lid.
84After 10-12 minutes, turn off the flame and let the pulav rest for 5 minutes without opening the lid.
85Remove the lid and foil and serve the mutton pulav.
86Remove the lid and foil and serve the mutton pulav.
87Remove the lid and foil and serve the mutton pulav.