Mutton Pulao
The difference between a pulao and a Biryani is that the pulao has a bit more water content. In the Biryani the rice doesn’t stick together at all.
Mutton Pulao
Delicious Mutton Pulao
Equipment
- Pressure Cooker
Ingredients
- 2 Cups Rice (Basmati works best for this)
- 1/2 kg Mutton (Shoulder cut into small chunks)
- 1 Cup Water (for mutton stock)
- 2 Cups Water (adding to the left over stock)
- 1 Bay Leaf
- 4-5 Cloves
- 2 sticks Cinnamon
- 3-4 Cardmom
- 1 tsp Zeera Powder
- 2 tbsp Ghee
- 1 tbsp Oil
- 1/4 tsp Ginger Powder
- 2 tsp Fennel (Saunf) Powder
- 1 tsp Salt (for mutton)
- 1/2 tsp for pulao
Instructions
- In a pressure cooker put the mutton, one cup water, 1 tsp salt, ginger powder, fennel seed powder, one stick cinnamon, 2 cloves and pressure cook it for 5 minutes.
- Once cool open and strain to separate the mutton pieces from the stock.
- Heat oil and ghee in a pressure cooker add cinnamon, cloves, bay leaf and crushed green cardamoms, then add the washed rice.
- Sauté for a minute and add the mutton pieces and fry till the rice changes color, it may take 3 to 4 minutes.
- Add water to the stock for a total of 2 cups. Add the liquid and ½ tsp salt and zeera powder.
- Close the lid and cook for 10 minutes on reduced heat after the first whistle. Remove from the stove and allow it to cool.