Mutton Pulao | मटन पुलाव | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

When spicy rice meets juicy and flavourful mutton you get this dhamakedar Mutton Pulao that will leave you licking your fingers.

MUTTON PULAO

Ingredients

500 gms boneless mutton, cut into 2 inch pieces
1½ cups washed, soaked basmati rice
¼ cup freshly chopped coriander leaves
8-10 garlic cloves
2-3 green chillies, slit,
2 inch ginger, peeled
Salt to taste
½ cup yogurt
1 tbsp oil
3 medium onions, peeled and sliced
1 bay leaf
1 inch cinnamon stick
8-10 black peppercorns
5-6 cloves
½ tsp garam masala powder
Raita to serve
Browned onions for garnish
Fresh coriander sprigs for garnish

Method

1. Take coriander, garlic cloves, green chillies and ginger in a blender. Add sufficient water and blend to a fine paste.
2. Take mutton in a bowl. Add salt, 1 tbsp blended paste and yogurt. Mix well. Set aside to marinate for 5 minutes.
3. Heat oil in a pressure cooker, add onions and sauté till they turn slightly brown. Add the marinated mutton and mix well. Sauté for a minute on high heat. Add 2 cups water and the remaining blended paste. Mix well. Cover with the lid and cook till 1 whistle on medium heat. Further pressure cook on low heat for 7-8 minutes till mutton is ¾ done. Switch off heat.
4. Strain the cooked mutton liquor in a bowl. Transfer the mutton pieces in a separate bowl.
5. Heat 2-3 tbsps ghee in a deep non-stick pan, add bay leaf, cinnamon, black pepper corns and cloves. Sauté till fragrant. Add remaining onion and sauté till it turns slightly pink in colour.
6. Add the rice in same pan and sauté for 1-2 minutes on high heat. Add salt and garam masala powder. Mix well. Add 3 cups prepared mutton stock. Cover and cook on medium heat for 5-6 minutes or till rice is ¾ done.
7. Add the mutton pieces in pan and spread them. Further cover and cook on medium heat for 2-4 minutes.
8. Serve hot with raita, garnished with browned onions and coriander sprigs.


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Cuisine - Indian

Course - Special Rice

Dish - Special Rice