When you think about mutton pulao, what comes to mind?
Many people picture soft, melt-in-your-mouth mutton pieces that are perfectly browned, the perfume of cardamom, coriander, and cumin, and pillowy soft basmati rice that is combined with sweet fried onion slivers.
Why is pulao so delicious?
Like other Pulaos, mutton Pulao is prepared by boiling the meat with a variety of fragrant whole spices in a broth known as yakhni in Urdu and Hindi. A Mutton Pulao has the advantage of having more time to simmer and produce a richer flavour because it can take up to 2 hours to prepare. Compared to a Chicken Pulao, which only requires 30 minutes, this takes much longer. Any chef worth their salt would know that the secret to bringing out all those mouthwatering juices and flavours is a gentle, prolonged simmer.
Any pulao is elevated by the mix of entire spices in addition to the lengthy simmer. Each and every Pulao is incomplete without the spices. For my yakhni, I use a mixture of flavorful whole spices, ginger, and garlic. Anyone unfamiliar with them may find the lengthy list to be overwhelming. Do not, however, be intimidated. Each of them is used sparingly, and together they provide the delicious flavour.
Cooking Mutton Pulao
I followed the standard and traditional procedure for producing a Yakhni Pulao in my recipe for chicken pulao, which entails cooking a broth with the meat and spices, straining the meat and spices out while conserving the water, and then frying onions in a separate pan. Cooking the rice, chicken, and stock together until done.
My method of creating pulao has undoubtedly evolved thanks to time, experience, and being a mother. My preferred technique right now, which I use to make this Lamb Pulao recipe, is a one-pot technique that entails frying onions in a pot before cooking the yakhni in the same pot with all the other spices tied in a permeable cloth (called a potli). There is no need to filter anything out after the rice is added and the potli is removed once the meat is cooked. There is no need to filter anything out; simply add the rice to the potli and simmer.
Since the yakhni was cooked in a single pot for the same length of time with the same combination of meat and spices as in the first procedure, it has the same flavour.
The Best Mutton To Use For Your Pulao
You want to choose the freshest mutton you can get when it comes to all types of meat and veggies.
We always favour a shoulder cut of mutton when deciding what portion to utilise. Your own preferences will play a significant part in determining the cut of mutton you want. Many individuals much prefer leg over shoulder.
What ought to I serve alongside mutton pulao?
Serving any type of pulao with raita, a yogurt-based sauce seasoned with salt and cumin, and kachumber salad—just onions, tomatoes, and cucumbers sliced into little cubes—is a good, traditional way to serve the dish. This accomplishes the task of giving the warm and delicate Pulao rice and meat a reviving, crisp, and chilly suggestion.
Ingredients
4 tablespoons of oil
2 tablespoons whole cumin seeds
3 sliced (not chopped) onions
10 garlic cloves, whole, minced, or chopped
2 teaspoons minced ginger
750g of bone-in mutton
4 teaspoons salt, or to taste
3 cups white basmati rice, soaked in cold water for at least 30 minutes prior to use.
Wrapping whole spices in cloth (Potli)
2.5 tablespoons coriander seeds
3 tablespoons black peppercorns
one bay leaf
10 cardamoms in green
Black cardamom, two
Star anise, 0.5%
6 cloves
1 medium-sized cinnamon stick
Instructions
In a large pot, heat the oil. Add the sliced onions and cook them well, stirring frequently to ensure equal browning.
Add the garlic, ginger, whole cumin seeds, and mutton once the onions have turned a deep golden colour. This should be sautéed well, with frequent turning, so that the mutton makes good contact with the pot's bottom and browns evenly.
Put all of the entire spices in a cloth and firmly bind it. Add this, along with the salt and 7 cups of water, to your pot.
For about 1 hour and 15 minutes, simmer this covered on low. Simmer the mutton for an additional 15 minutes if it isn't fully cooked by then, until it is, but it shouldn't be tender or breaking to the touch.
Add the pre-soaked rice. You must make sure your pot has adequate water. I do this by inserting my finger such that the tip of my finger contacts the rice. My finger's initial line should be covered by water at this point. If there isn't enough, add additional water until it is at that level. If there is too much, use a cup to scoop out a little bit of it, but be careful not to scoop out any flavour!
Be cautious not to break the rice as you cook this on high, turning the sides occasionally to prevent the rice from sticking. No agitation, please!"
Turn the flame down to the lowest setting, cover securely, and wait until the majority of the water has evaporated but the rice still seems moist. This process is known as steam cooking (or dum in Urdu).
Lift the lid, then fluff the rice with a fork or slotted spoon. If you don't intend to serve the rice right away, this helps keep it from clumping or sticking together.
I prefer my pulao without any heat, so I never add any. Feel free to add some green chillis at the same time as the whole spices if you want to up the heat a bit. If you don't want whole chilli pieces in your rice, you can insert the green chillies inside the cloth.
As the soup cooks, the garlic chunks should dissolve into it. If after simmering your broth, you discover huge bits of garlic, you may easily smash them with the back of a fork.
This would be great with some crunchy fried onions on top!
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