An early Bakra Eid Mubarak to everyone!
Eid is around the corner and I believe, we all are really very excited for it. It is indeed a festival of love and glory!
Celebrating it with friends and families is really what makes it more enjoyable and delightful. The most special part about Eid is its delicacies.
Mutton Pulao is one of the most popular and relishes rice Recipes, usually, Pulao can be made with chicken, mutton, lamb, or beef.
Mutton Pulao-- juicy, spiced meat combined with flavorful rice, all cooked in a rich broth.
Every great cook has that one recipe that they are known for. You know that one dish that everyone always asks the recipe for but no one can get it to taste exactly right. We have simplified this often complicated and long dish to give you an easy, mouth-watering and traditional mutton pulao.
Mutton pulao has various styles to cook which people prepared as per their taste and tradition.
Mutton pulao is a great combination of rice, meat, spices and herbs. This is over a few years ago back once I have eaten this pulao at a roadside restaurant that was sold only this and a massive crowd used to come to eat at lunchtime due to its unique taste and aroma.
Although there are many other types of pulao and biryanis but the flavor and amazing taste what we get in this mutton pulao recipe is incomparable.
White Mutton Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. The mutton pulao recipe originating from the land of nawabs, “Lucknow or Awadh” is a signature dish popular across the North India precisely UP during occasions like Eid or weddings.
The recipe that I want to share with you today is an Eid family favourite - my mothers white mutton pulao (goat meat pilaf) that she would make every year for Eid lunch. The lunch menu would change from year to year but the one constant and most requested item would be my mothers mutton pulao and the recipe I am sharing today.
Ingredients for White Mutton Pulao
Steps for White Mutton Pulao
White Mutton Pulao
Ingredients
4-5 tablespoon Oil
2 piece Cinnamon
4 Cloves
3 Cardamoms
Star Anise
Black Cardamom
2 Bay Leaves
10-12 Black Peppercorns
2 Onions
2 tablespoons of Ginger-garlic paste
1 teaspoon Salt
500 grams of Rice
1 Black Cardamom
3 Green Cardamom
Half Star Anise
2 Cloves
1 piece Maze
1/4 piece Nutmeg
2 Bay Leaves
1 teaspoon of Fennel Seeds
750 grams of Mutton
Half cup Curd
3 Potatoes
Half cup Coconut Milk
7-8 Green Chillies
Fresh Coriander
2 teaspoon Salt
3 Green Chillies
2 tablespoon Ghee
Steps
Heat 4-5 tbsp of oil in a pressure cooker
When the oil is heated add 2 piece cinnamon, 3 cardamoms, 4 cloves, 1 star anise, 1 big cardamom, 2 bay leaves, 10-12 black peppercorns. Let the spices cook with oil for a minute on low flame.
Then add 2 big onion sliced, add 2 tbsp ginger garlic paste, 1 tsp salt and 3/4th cup of water, mix it keep water as much as the onions get cooked and the masala does not burn.
Cook these things by covering the lid of the pressure cooker.
Cook on high flame till one whistle and then cook on low flame for at least 10 minutes, it is necessary to cook the onions and the spices well.
By the time the onion is being cooked, take 500 grams of rice and wash it 2-3 times and then soak them in water.
Take 1 big cardamom, 3 Green cardamom, 1/2 star Anise, 2 cloves, 1 piece Maze, 1 piece cinnamon, 1/4th small piece of nutmeg, 2 bay leaves, 1 tsp fennel seeds grind all these spices in a mixture and make a powder, keep it aside.
Check the onions are cooked well, cooking onion with spices in a pressure cooker gives a wonderful flavour of spices.
Take 750 grams of mutton and wash it, add this mutton to the onions, there is little water in the spices and Mutton leaves a lot of water so do not add any water.
Pressure cook it again till the mutton is cooked.
Cook on high flame till one whistle and then on low flame for 8-10 minutes.
Cook the mutton up to 80%, do not cook it too much because we are going to cook it further also.
When the Mutton is done transfer the mutton into a big vessel.
Add 1/2 cup curds, 3 potatoes cutting into half, the grinded spices masala, 1/2 cup coconut milk, paste of 7-8 green chillies add little water also with the paste of chilli.
The green chillies can be increased or decreased according to your taste.
Now turn on the flame and mix all the ingredients well. Keep stirring till it comes to a boil.
After it starts boiling close the lid of the vessel and cook on medium flame for 10 minutes.
Cook the potatoes till 50% done. After cooking it for 10 minutes add 300 ml of water to it.
On a high flame let it come to a boil then add some coriander leaves, 2 tbsp salt.
Now drain the water from the soaked rice, add the rice to the boiling pulao after adding rice stir it with light hands.
On high flame let it come to a boil, cook on high flame for 5-6 minutes, when there will be little water left keep it on dum.
Heat an iron tawa on high flame and place this vessel on the Tawa for dum.
When the Tawa is properly heated reduce the flame, add 3 green chillies and 2 tbsp of pure ghee to the pulao.
Cover the vessel and keep it for dum for 15 minutes.
Check it after 15 minutes the rice is cooked and puffed and the water is completely dried.
Now your White Mutton Pulao is ready, off the flame and let it rest for 10 minutes.
Sprinkle some fried onions on it. Serve it hot with Raita.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Choose aged premium quality rice as it cooks up to fluffy long grains, soaking the rice and cooking in surplus water and get rid of starch and keep the grains non-sticky. *Mace and nutmeg powder using it on top of rice at the time of dum rice, a little pinch of sprinkling powder brings aromatic flavor and taste to pulao. *Traditionally, all desi food is made with ghee or desi ghee. Adding ghee gives the mutton pulao a smooth texture. *This mutton pulao is an ideal lunch and dinner and along enough to it at most you can serve VEG RAITA along with this pulao.
