Mutton Pulao

Prep Time: 1hr 10min
Soak Time: 15min
Cook Time: 30min
Total Time: 1hr 55min
Yield: 4-5 Servings

Ingredients

3 Cups White Rice or Basmati Rice, wash & soak in water for 15 minutes (i used white rice)
500 Grams Mutton Pieces, bone-in
1 Medium Sized Onion, thinly sliced
1 Tblspn Red Chilli Powder
2-3 Green Chillies, slit on one side
1/4 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
Salt to Taste
3 Tblspn Thick Yogurt/Curd
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Stick
3-4 Green Cardamom(Ellachi) Pods
2 Cloves (Lavang)
1-2 Bay Leaves
1/2 Tspn Garam Masala Powder
1 Tblspn Cilantro Leaves (Kothmir)
1 Tblspn Mint Leaves (Pudina)
2 Tblspn Butter/Ghee/Oil
6 Cups Water

Directions

• Wash mutton pieces under running water & drain.
• In a mixing bowl; add washed mutton pieces, gingergarlic paste,red chilli powder, turmeric powder, salt, garam masala powder, yogurt, cilantro leaves, mint leaves, green chillies & mix everything well. 

• Cover with a plastic wrap & let it rest for an hour (refrigerate overnight for best results).
• Heat butter in a pressure cooker on medium flame, add shahjeera, ellachi, bay leaves, dalchini, cloves & saute for a minute. 

• Now add sliced onion & saute until they turn translucent. 

• Now add the marinade mutton & mix well. 
• Cook for 5-8 minutes or until oil separates.
• Add soaked rice (before adding rice drain water completely) & mix everything well.

• Add water & close the cooker lid. 

• Pressure cook for 4-5 whistles or until mutton turns tender, turn off the flame & let the pressure release naturally. 

 

• Open the lid & transfer to a plate.
• Serve hot with raita.