Ingredients Used In Mutton Pulao
Mutton Pulao (Ghost Pulao) is a delightful recipe made using long-ounce basmati rice, goat mutton, and perfumed spices. This one-pot rice dish is marvelously easy to make and can be made in a pressure cooker or an old-style pressure cooker.
You can take cooking classes to better learn about the ingredients and methods for making delicious food.
Let’s learn the method for making the mutton pulao.
Marinate The Mutton
Mutton is steeped with yogurt, ginger-garlic paste, green chilies, turmeric powder, red chili powder, garam masala powder, lime juice, and crispy fried onions. If goat mutton is not available, you can replace it with lamb too.
For the Pulao
To prepare the mutton pulao, you will need good quality long-grain rice, ghee, vegetable oil, whole spices, onions, ginger-garlic paste, fresh tomatoes, mint leaves, fresh coriander leaves, green chilies, and salt. I use whole spices like cloves, green cardamoms, cinnamon, star anise, black cardamoms, and fennel seeds to flavor the pulao. You can also add black peppercorns, cumin seeds, and bay leaves.
Cook the Mutton
While the rice is soaking, cook the mutton. Add 2 tablespoons of ghee and 2 tablespoons of oil to the pot.
Once they are hot, add
• 3-4 cloves
• 3-4 whole green cardamoms
• 2-inch piece of cinnamon stick
• 1 whole-star anise
• 2 whole black cardamoms
• 1 teaspoon fennel seeds
And sizzle for 4-5 seconds. Add 2 cups thinly sliced onions and cook until they turn light brown (8–10 minutes). Add 2 teaspoons of ginger garlic paste and cook for 3-4 minutes until the onions are golden brown. Now add 1 cup of finely chopped tomatoes and cook for 3–4 minutes, stirring frequently. Add the marinated mutton. Add 12 cup water and 1 teaspoon salt, and stir gently.
Close the lid of the pot and set the regulator to the sealing position. Press PRESSURE COOK and set the timer to 20 minutes at high pressure. The immediate pot will take some time for the pressure to build and the timer to start.
Once the timer goes off, let the pressure relief occur naturally for 10 minutes. Release the remaining pressure by hand by moving the regulator to the venting position. Use a spoon to move the faucet. Open the lid of the pot and add;
• 2 tablespoons of chopped mint leaves
• 2 tablespoons chopped cilantro
• 2 teaspoons finely chopped green chilies
• 1 tablespoon dried rose petals
• 1 teaspoon salt
And stir gently to combine. Close the lid of the instant pot once again and set the valve to the sealing position. Press "Pressure Cook" and set the timer to 4 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Fluff the pulao gently using a fork and serve hot with raita, sliced onions, and lemon wedges.
You can also do a cooking class course to learn more or in a practical way that how you can cook the perfect pulao.
I hope that you have liked the recipe and must try it at your home, it’s very easy and will become delicious just follow all the steps and you will cook perfectly.