Serves 1
Directions
- 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.
- 2Wash 600g of mutton, ensuring it has some fat.
- 3Marinate 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.
- 4Heat oil in a cooker.
- 5Add 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.
- 6Add the marinated mutton along with all the marinade to the cooker.
- 7Sauté the mutton on high flame until all the water from the yogurt and mutton evaporates.
- 8Add water equal to double the amount of rice used. For 2.5 cups of rice, add 5 cups of water.
- 9Close 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.
- 10While 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.
- 11After the cooker whistles are done and the mutton is cooked, turn off the gas and let the cooker cool completely.
- 12Separate the yakhni (stock) from the mutton. Remove whole spices if desired.
- 13In 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.
- 14In the same hot oil, add cumin seeds and green cardamom.
- 15Add five slit green chilies to the oil to create chili oil.
- 16Add the cooked mutton and a little black pepper powder, then sauté for a short while.
- 17Add one chopped tomato and sauté until it softens, about 2 minutes.
- 18Pour in the reserved mutton stock (yakhni).
- 19Add salt for the rice and the remaining coriander and fennel masala to the stock.
- 20Add fresh coriander and two more green chilies for freshness.
- 21Cover and bring to a boil on high flame.
- 22Once the water is boiling, add some of the browned onions (birista).
- 23Drain all water from the soaked rice and add the rice to the boiling stock.
- 24Cover and cook on high flame for 5 to 7 minutes until the rice absorbs flavor and starts to lengthen.
- 25Gently mix the rice to ensure even cooking.
- 26Add the remaining browned onions, a little kewra water, and fresh chopped coriander.
- 27Cover 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.
- 28After 10-12 minutes, turn off the flame and let the pulav rest for 5 minutes without opening the lid.
- 29Remove the lid and foil and serve the mutton pulav.
Ingredients
- 1 Tbsp Coriander Seeds
- 1 Tbsp Sauf (fennel seeds)
- 600 gms Mutton (with some fat)
- 1 laddle Oil
- 5 cups Water
- 2.5 cups Rice (double chaab sella basmati, biryani rice or basmati rice)
- 1 tsp Keora Water
- 2 Onions, sliced
- 1 tsp Jeera (cumin seeds)
- 2 Choti Elachi (green cardamom)
- 5 Green Chillies, slit
- 0.5 tsp Black Pepper Powder
- 1 Tomato
- 1 tsp Salt
- Fresh Coriander Leaves
- 4 Cloves
- 1 Star Anise
- 0.5 tsp Black Peppercorns
- 2 Badi Elachi (black cardamom)
- 1 Dal Chini (cinnamon stick)
- 1 Tej Patta (bay leaf)
- 1 Javitri (mace)
- 2 Choti Elachi (green cardamom)
- 1 tsp Salt (for marination)
- 1 Tbsp Ginger Garlic Paste
- 0.5 Cup Curd
Equipment
CookerLaggan (pot)Tissue paperFoilHeavy tawa (griddle)
Tips
- Use fresh whole spices for the special masala.
- Mutton should have a little fat for better flavor absorption.
- Do not marinate mutton for too long as it will be pressure cooked.
- Roast whole spices in hot oil to enhance flavor.
- Browning onions until dark is crucial for the taste.
- Ensure all water is drained from the soaked rice before adding to prevent calculation errors.
- Give the pulav a 5-minute resting period after cooking to set the flavors.
Related recipes
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner
Cheddar Bay Biscuit Chicken Pot Pie
Indian · Dinner
Butter Chicken Mac n’ Cheese
Indian · Dinner
Chicken Vindaloo
Indian · Dinner
Chicken Handi
Indian · Dinner
Easy chicken curry
Indian · Dinner
Easy cumin rice
Indian · Dinner
Njahi
Indian · Dinner
Weeknight Lamb & Red Lentil Curry
Indian · Dinner45m