Pakistani Mutton Pulao (Rice Pilaf)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 1/2 cups Basmati rice (soaked in water for at least half an hour)For Yakhni (stock)1 lb mutton (cut into pieces)3 cups water1 teaspoon salt1/2 medium onion (peeled & cut in two pieces)1/2 teaspoon clove (laung)1/2 teaspoon whole black peppercorn (sabut kali mirch)2 black cardamom pods (bari elaichi)2 cinnamon sticks (dalchini)1 bay leaf (tez patta)6 garlic cloves (Lehsan)2 inches ginger (adrak)1 teaspoon coriander seed (sukha dhaniya)1 pinch ground nutmeg (jaifal)1/4 teaspoon anise (javetri)For Masala (curry)1/4 cup oil1/2 medium onion (thinly sliced)1 teaspoon cumin seed (zeera)1 1/2 teaspoons ginger-garlic paste1/2 cup yogurt1 teaspoon salt1/2 teaspoon red chili powder1/2 teaspoon coriander powder1 teaspoon garam masala powder
Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium heat for 40 minutes or till the mutton gets tender. Strain the yakhni only leaving the mutton in it.
In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
Now add cumin seeds (zeera), ginger garlic paste, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
Next add yogurt and garam masala. Cook on medium high heat till the oil starts to separate.
Add mutton pieces to the masala & let it simmer for another 5 minutes.
Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
Sprinkle the fried onions. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
Enjoy with chutney or cucumber raita.
Serving Size: makes 10 3/4 cups of rice servings (meat is separate)
In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
Now add cumin seeds (zeera), ginger garlic paste, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
Next add yogurt and garam masala. Cook on medium high heat till the oil starts to separate.
Add mutton pieces to the masala & let it simmer for another 5 minutes.
Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
Sprinkle the fried onions. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
Enjoy with chutney or cucumber raita.
Serving Size: makes 10 3/4 cups of rice servings (meat is separate)
Nutritional Info Amount Per Serving
- Calories: 324.9
- Total Fat: 12.1 g
- Cholesterol: 38.8 mg
- Sodium: 565.3 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 1.4 g
- Protein: 17.1 g
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