Introduction
Welcome to a gastronomic journey that transcends ordinary meals—the aromatic delight of Mutton Pulao. Join me as we unlock the secrets of this cherished Pakistani dish, infusing your kitchen with the essence of tradition and flavor.
Table of Contents
Origin and History
Mutton Pulao isn’t just a recipe; it’s a piece of Pakistani heritage, harking back to the Mughal kitchens. Originating from the royal courts, this dish marries fragrant basmati rice, succulent mutton, and a melody of spices, creating a culinary masterpiece that stands the test of time.
Tips and Tricks
Elevate your Mutton-Pulao game with these insider tips:
- Rice Ritual: Soak basmati rice to perfection, ensuring each grain stands distinct.
- Meat Magic: Choose the right cut of mutton, allowing it to absorb the aromatic spices.
- Layered Flavor: Infuse the pulao with fragrant spices like cumin, cloves, and cardamom for a symphony of taste.
How to Use Mutton Pulao Recipe Mix
Introducing the game-changer—the Mutton-Pulao Recipe Mix. Simplify your culinary adventure without compromising on authenticity:
- Gather Your Arsenal: Mutton, basmati rice, Mutton-Pulao Recipe Mix, onions, and ghee.
- Sauté and Spice: Brown the meat, add the mix, sauté onions, and let the spices weave their magic.
- Rice Revelation: Introduce soaked basmati rice, allowing it to soak in the flavors.
- Simmer to Perfection: Let the pulao simmer until the aroma beckons you to a world of indulgence.
How to make Mutton Pulao
Mutton Pulao
Course: Main CourseCuisine: Pakistani, Indian4
servings20
minutes1
hour400
kcal1
hour20
minutesImagine a fragrant pot of rice and mutton, each grain infused with the essence of spices—a visual and olfactory feast that is Mutton Pulao. This dish embodies simplicity and sophistication, a balance of flavors that resonates with the heart of Pakistani cuisine.
Ingredients
500g mutton, cubed
2 cups basmati rice, soaked
2 large onions, thinly sliced
3-4 green chillies, slit
1/4 cup oil or ghee
1 cup yogurt
2 tsp ginger-garlic paste
1 tsp cumin seeds
Whole spices (bay leaf, cloves, cardamom, cinnamon)
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Salt, to taste
Directions
- In a generous pot, heat up a drizzle of oil or ghee, then introduce the dance of cumin seeds and an orchestra of whole spices. Let their sizzling overture fill the air, as they unveil their aromatic secrets.
- Add sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chillies, cooking until fragrant.
- Add the cubed mutton and cook until it changes colour and is seared on all sides.
- Pour in the yoghurt and mix well to coat the mutton. Cook for a few minutes until the yoghurt is incorporated.
- Layer the soaked rice over the mutton, followed by chopped mint and coriander leaves.
- Gently pour a sufficient amount of water to envelop the rice, sprinkle in a touch of salt to harmonize the flavours, and usher it all to a delicate simmer.
- Lower the flame, enshroud the pot with a snug-fitting lid, and allow the pulao to gracefully simmer until the rice attains its cloud-like fluffiness and the mutton achieves a tender, melt-in-the-mouth perfection.
- Upon completion of the cooking process, delicately tease the rice with a fork, ensuring a symphony of fluffiness, while also ensuring the mutton pieces are thoughtfully scattered, creating a harmonious mosaic of flavours.
- Serve the mutton pulao hot, garnished with additional mint and coriander leaves.
Conclusion:
- In conclusion, Mutton Pulao is more than a dish—it’s a cultural heritage that graces Pakistani tables with warmth and flavor. Immerse yourself in the simplicity and richness of this culinary masterpiece.
Nutrition Facts
1 servings per container
Calories400
- Amount Per Serving% Daily Value *
- Total Fat
15g
24%
- Saturated Fat 6g 30%
- Cholesterol 600mg 200%
- Sodium 500mg 21%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
45g
15%
- Dietary Fiber 3g 12%
- Sugars 4g
- Protein 25g 50%
- Vitamin A 15%
- Vitamin C 8%
- Calcium 8%
- Iron 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
