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Recipes Home » Mutton

Mutton Pulao

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Number of Votes 7
Number of times Viewed 30575
Comments 10
Rating 3.5/5.0
 
Occasion: Any   Total servings: 6
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time: 20 min
Best for: All   Preperation time: 30 min
How to serve: Hot    

Mutton Pulao recipe by Nazia at PakiRecipes.com.
Mutton pulao made with basmati rice, mutton, onions, and medley of spices. The mutton pulao is very filling and flavorful. It can be served with a side of vegetables or on its own as a meal.


Ingredients
12 kilogram lamb meat on the bone
2 teaspoons black peppercorns
2 teaspoons cumin seedsClick to find more about cumin seeds, zeeraClick to find more about zeera
10 cloves
2, 1 inch piece cinnamonClick to find more about cinnamon sticks
2 teaspoons coriander seedsClick to find more about coriander seeds
2 bay leaves (taze patta)
8 black cardamoms (bari Iliachi)
1 inch piece gingerClick to find more about ginger cut into pieces
5 garlicClick to find more about garlic cloves, skinned
400 grams rice, basmati
1 teaspoon garlicClick to find more about garlic paste
1 teaspoon gingerClick to find more about ginger paste
2 teaspoons saltClick to find more about salt
2 onions cut in thin slices
1-2 cup gheeClick to find more about ghee or oil


Preparation
Wash the meat thoroughly under cold water tap. In a large heavy based saucepan, put meat, 1 teaspoon black pepperClick to find more about black pepper corns, 1 teaspoon cumin seedsClick to find more about cumin seeds, 5 cloves, 1 inch piece cinnamonClick to find more about cinnamon, 1 teaspoon coriander seedsClick to find more about coriander seeds, 2 bay leaves, 4 big cardamoms, 1 teaspoon saltClick to find more about salt, onionClick to find more about onion, gingerClick to find more about ginger, garlicClick to find more about garlic and enough water to cover the meat 2 inches.
Bring to boil and skim off any scum that rises to the top. Reduce heat to low, cover and allow simmering gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak the rice in plenty of water for 30 minutes.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
Heat gheeClick to find more about ghee or oil in the heavy base skillet; add the remaining onionClick to find more about onion and stirring frequently fry to a golden color.
Add remaining black pepperClick to find more about black pepper corns, cumin seedsClick to find more about cumin seeds, cloves, cinnamonClick to find more about cinnamon, coriander seedsClick to find more about coriander seeds, bay leaves, cardamoms and fry for few seconds. Add meat, gingerClick to find more about ginger and garlicClick to find more about garlic paste, stirring frequently, fry this over medium heat for 5 to 8 minutes or until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require.
Add stock to meat and bring to boil. Drain the rice in a sieve and let it stand for a minute or two. Add rice to the stock and boil for 58 minutes or until rice are 3/4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow cooking for another 7-10 minutes or until rice is tender.
Fluff up the rice with a fork, and then transfer it into to a serving dish.



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There are 11 comment(s) for this recipe.
by Firdous 5/5 Stars
i was looking for the recipe the way my mom cooked it . i found this to be the exact recipe of her palaw.... thanks By the way the best way to know the damm is ready is when the pot of rice is full of steam then consider the rice is ready to serve .

Wed Jul 23, 2014

by Darshini 4/5 Stars
Simply went exactly by d recipe , turned out to b a grt dish !!!! The rice was cooked just perfect, to make it a little hot n spicy can include either chilly powder or green chilies :-)

Sun Sep 09, 2012

by Anonymous No Rating
Cook for 58 minutes?!!! I think they mean 5 to 8 mins...

Thu May 10, 2012

by Anonymous No Rating
12 kilograms of meat ! cooking for how many people??????????

Wed Feb 29, 2012

by Anonymous No Rating
12 kilo???? of meat is alot of meat

Wed Jan 18, 2012

by Anonymous 4/5 Stars
is it 1 - 2 kg. mutton or 1/2 kg mutton? --error in ingredients.

Tue Dec 06, 2011

by Sam 5/5 Stars
Make you want a Pakistani bride!

Sun Aug 14, 2011

by stalina 5/5 Stars
superb

Thu Dec 23, 2010

by maham 5/5 Stars
yeah i love its taste

Tue Aug 24, 2010

by urous 5/5 Stars
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY

Thu Apr 01, 2010

by Anonymous 5/5 Stars
It is very good.

Fri Oct 09, 2009


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