I have made spicy mutton  pulao which is different from a traditional pulao. Traditional pulao is cooked with whole spices wrapped in a cheesecloth which is known as POTLI. Basically, pulao is cooked in whole spices, some dry fruits, curd and almost no powdered spices so as result it is not heavy on spices. It is a one pot dish using the absorption method so easy to cook in rice cooker or pressure cooker. I have improvised my pulao recipe, so I have  not used potli as it is used in traditional pulao. I have used grounded fennel seed/saunf and coriander seeds/sabut dhania along with other whole spices gives pulao a fresh aromatic flavor.

Traditional pulao uses whole fennel seed and coriander seed as a result quantity of whole spices makes a big potli. As I mentioned earlier, it is cooked with potli, meat, water and yakhni/broth is prepared. Meat is cooked 80-90% and then soaked rice is added to make pulao.

Pulao also known as pilaf- a one pot dish cooked with absorption method, which means meat is cooked first in whole spices, then soaked rice is added and cooked together in a fixed amount of water or yakhni. Rule of the thumb is dedh guna pani or chawal se ek ungal pani upar. If rice is 1 cup then water should be 1 1/2 cup, so following this rule water is predetermined in pulao/pilaf.

Try my way of spicy mutton pulao.

Cooking Time: 25 minute

INGREDIENTS

BASMATI RICE 3 CUP (SOAKED FOR 1/2 HOUR)

MUTTON 500 GM

ONION/PYAAZ 3 CHOPPED

CURD/DAHI 100 GM

GREEN CHILI PASTE/HARI MIRCH 8-10

MINT & CORIANDER LEAVES/HARA DHANIA PUDINA

GINGER GARLIC PASTE/ADRAK LAHSUN PASTE 2 TBSP

SALT 3 TSP

CORIANDER SEEDS/SABUT DHANIYA 1 TBSP (crushed)

CLOVE/LAUNG 7-8

GREEN CARDAMOM/CHOTI ELAICHI 4-5

BLACK CARDAMOM/BADI ELAICHI 2

BAY LEAF/TEZ PATTA 3

SHAH ZEERA/CUMIN SEED 1 TSP

FENNEL SEED/SAUNF 1 TSP (Coarsely grinded)

NUTMEG & MACE POWDER/JAIPHAL JAWITRI (3/4 TSP)

METHOD:

1. Take pressure cooker, add mutton, bay leaf, salt (1/2 of total salt), ginger garlic paste 1 tbsp, water 1 1/4 cup. Give 3 whistle on high flame, then turn flame to low for 10 minute. Cook mutton 95%. When pressure cooker cools down separate meat and broth/yakhni.

2. In another broad mouthed vessel, add 1/4 cup oil or ghee. When oil gets hot, add onion and brown it slightly. The moment it is light brown, switch off flame and spread it on plate, that way it will be crisp. You can watch how to brown onion on my youtube channel.

Click and watch: https://youtu.be/jLn9HYiiu8I

3. In same oil, add whole spices(green & black cardamom, clove, shah zeera) and let it splutter for 1 minute.

4. Add ginger garlic paste, saute for 2 minute or till water dries up

5. Add mutton and cook with ginger garlic paste for 2 minute.

6. When mutton is blended with ginger garlic paste, add curd, fennel and coriander seed powder, green chili paste, cook for 4-5 minute on low flame.

7. After 5 minute, add half brown onion, half coriander & mint leaves, mix well.

8. Add rice and mix gently.Now add broth 1 cup+ 4 1/2 cup water. Mix well.

9. Wait for boil in rice. Add nutmeg mace powder.

10. Wait till water is reduced or you see holes in rice. Watch carefully.

11. Sprinkle brown onion, coriander & mint leaves.

12. Now cover and give dum on low flame for 10 min.

13. Check after 10 minute. Spicy mutton pulao is ready. Serve hot with raita, mint coriander chutney, shami kabab.

IMPORTANT TIPS:

1. DO NOT OVER BROWN ONION, OTHERWISE PULAO WILL TASTE BITTER.

2. TAKE BROAD MOUTHED VESSEL BECAUSE BIRYANI OR PULAO NEED SPACE TO PUFF UP.

3. WHILE SERVING PUT LADLE IN UPRIGHT POSITION, OTHERWISE BASMATI RICE WILL BREAK

4. TAKE CARE OF WATER OTHERWISE PULAO WILL TURN MUSHY IF WATER EXCEEDS THE MENTIONED QUANTITY.

5. COOK PULAO ONLY WHEN DINNING TABLE IS READY. YOU CAN COOK MUTTON IN PRESSURE COOKER AND WITH SPICES BEFORE HAND, BUT ADD RICE 20 MINUTE BEFORE SERVING.

Happy cooking.😄😍

Share recipe among your near and dear ones.