Mutton Pulao

How to make Mutton Pulao at home?

Mutton Pulao is cooked very much like other Pulaos, by stewing up a stock (called yakhni ) utilizing the meat and different fragrant entire flavors. The magnificence of a Mutton Pulao is that since it takes up to 2hrs to cook, it gets a valuable chance to stew for longer and foster a lot further flavor. This is fundamentally longer than a Chicken Pulao, which just requirements 30 minutes. Any cook worth their expertise will realize a sluggish and long stew is critical to delivering that multitude of tasty squeezes and flavors.

Mutton Pulao 

Mutton is incorporated into a rice pilaf in the dish known as "mutton pulao," which is fairly popular in North Indian, South Indian, Pakistani, and Turkish cuisine.

The type of rice used is nearly always Basmati or a closely related variety. Although there are many similarities between mutton pulao and mutton biryani, there are also some subtle differences, most notably the use of various spices.

A common cuisine in Pakistan is pulao, which is made with basmati rice and typically either mutton or beef. A rice meal called pulao is made by cooking rice, meat, and a variety of spices in a seasoned broth. These spices include coriander seeds, cumin, cardamom, cloves, and others. Similar to Afghan food, Kabuli pulao is a popular meal in Pakistan's western region. This type of pulao is frequently adorned with sliced carrots, almonds, and raisins that have been fried in a sweet syrup. Although pulao is renowned throughout Pakistan, other regions may prepare it in a slightly different way. It is prepared by Pakistan's Sindhi people for occasions such as weddings, gatherings to offer condolences, and another event.

Cuisine: Pakistani
Level of cooking: Normal

Ingredients Required

For Bouquet Garni (Potli):

  •  Cumin seeds 1 tsp
  •  Coriander seeds 1 tbs
  • Fennel seeds 1 tsp 
  • Black pepper corns 1 tsp
  •  Black cardamom 1
  • Cloves 6-7
  •  Nutmeg ¼ piece
  •  Mace ½ tsp
  •  Green cardamom 4-5
  •  Cinnamon sticks 3
  •  Mutton mix boti ½ kg
  •  Water 1.5 liter
  •  Garlic 6 cloves
  •  Onion 1 medium
  •  Salt 1 tsp or to taste
  •  Oil ½ Cup
  •  Onion sliced 1 medium
  •  Black pepper corns ½ tsp
  •  Green cardamom 3-4
  •  Cloves 4
  •  Cumin seeds ½ tsp
  •  Green chilies chopped 5-6
  •  Ginger garlic paste 1 tsp
  •  Yogurt whisked 1 Cup
  •  Salt 1 or to taste
  •  Black pepper crushed ½ tsp
  •  Mutton stock 3 Cups 
  • Rice ½ kg (soaked 30 minutes)

Cooking Method

For Bouquet Garni (Potli):

  1. In muslin cloth ,add cumin seeds, coriander seeds, fennel seeds ,black pepper corns, black cardamom, cloves ,nutmeg ,mace ,green cardamom ,cinnamon sticks and twist it to make a bouquet garni (potli) and put away.
  2. In pot, add mutton blend boti, water ,bouquet garni (potli),garlic ,onion ,salt and carry it to boil ,cover and cook on low fire until lamb is delicate (approx. 60 minutes).
  3. Eliminate bouquet garni and dispose of it.
  4. Strain mutton stock and save it for sometime in the future (approx. 3 Cups),set to the side cooked meat and dispose of onion and garlic cloves.
  5. In pot ,add oil and onion ,mix well.
  6. Add black pepper corns ,green cardamom, cloves ,cumin seeds and blend well, fry until onions are brown.
  7. Add green chilies and blend well.
  8. Add cooked meat, ginger garlic paste and blend well.
  9. Add yogurt and blend well.
  10. Add salt and black pepper crushed ,mix well for 2-3 minutes.
  11. Add mutton stock and carry it to boil, add rice and blend well.
  12. Cook until water is decreased to ½ cup ,cover and steam cook for 8-10 minutes.
  13. Serve and Enjoy!

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