Imported from Instagram

Kashmiri Wazwan Pulao

Name: Kashmiri Wazwan Pulao
Prep time: 70 min
Cook time: 95 min
Total time: 165 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 500 g Mutton mix boti; 1 L Water (For cooking the mutton and making the stock); 1 tbsp Himalayan pink salt (For the mutton; or to taste); 0.5 tbsp Ginger-garlic paste; 2 tbsp Ghee (For frying the nuts and dried fruit); 2 tbsp Cashew nuts; 2 tbsp Sliced almonds; 2 tbsp Dried coconut; 2 tbsp Raisins; 0.25 cup Ghee (Or as required, for frying the onion and cooking the pulao); 1 medium Onion (Sliced); 2 tbsp Fennel seeds (Place in a muslin cloth bouquet garni); 3.5 Cloves (Place in the bouquet garni; source gives 3–4 cloves); 2.5 Cinnamon sticks (Place in the bouquet garni; source gives 2–3 sticks); 2.5 Black cardamoms (Place in the bouquet garni; source gives 2–3); 11 Black peppercorns (Place in the bouquet garni; source gives 10–12); 5.5 Green cardamom (Place in the bouquet garni; source gives 5–6); 0.5 tbsp Cumin seeds (Place in the bouquet garni); 500 g Sella rice (Soaked for 1 hour); 1 tsp Himalayan pink salt (Added with the rice; or to taste); Fried onion (For garnish)

Recipe by Food Fusion @foodfusionpk · Instagram

Imported by Mahira Zahid on SeeMeCook

A royal South Asian rice dish made with tender mutton, fragrant whole spices, ghee, and sweet fried nuts and dried fruit. The rice is cooked in the reserved mutton stock and finished with fried onions.

6 servings165 minSouth Asian

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Ingredients

500 g Mutton mix boti
1 L Water (For cooking the mutton and making the stock)
1 tbsp Himalayan pink salt (For the mutton; or to taste)
0.5 tbsp Ginger-garlic paste
2 tbsp Ghee (For frying the nuts and dried fruit)
2 tbsp Cashew nuts
2 tbsp Sliced almonds
2 tbsp Dried coconut
2 tbsp Raisins
0.25 cup Ghee (Or as required, for frying the onion and cooking the pulao)
1 medium Onion (Sliced)
2 tbsp Fennel seeds (Place in a muslin cloth bouquet garni)
3.5 Cloves (Place in the bouquet garni; source gives 3–4 cloves)
2.5 Cinnamon sticks (Place in the bouquet garni; source gives 2–3 sticks)
2.5 Black cardamoms (Place in the bouquet garni; source gives 2–3)
11 Black peppercorns (Place in the bouquet garni; source gives 10–12)
5.5 Green cardamom (Place in the bouquet garni; source gives 5–6)
0.5 tbsp Cumin seeds (Place in the bouquet garni)
500 g Sella rice (Soaked for 1 hour)
1 tsp Himalayan pink salt (Added with the rice; or to taste)
Fried onion (For garnish)

Steps

1
Soak the sella rice in water for 1 hour, as specified in the ingredient list.
2
Place the mutton and 1 litre water in a pot. Bring to a boil, then remove the scum from the surface.
3
Add 1 tablespoon pink salt and the ginger-garlic paste. Mix well, cover the pot, and cook over low heat for about 1 hour, until the mutton is tender.
4
Remove the cooked mutton pieces from the pot. Strain the stock and reserve it for cooking the rice.
5
Melt 2 tablespoons ghee in a pot. Add the cashews, sliced almonds, dried coconut, and raisins. Mix and fry over medium heat until golden, then remove and set aside.
6
Melt ¼ cup ghee, or the amount required, in a pot. Add the sliced onion and fry over medium heat until golden.
7
Place the fennel seeds, cloves, cinnamon sticks, black cardamoms, black peppercorns, green cardamom, and cumin seeds in a muslin cloth. Tie it securely to make a bouquet garni, or potli.
8
Add the reserved mutton stock and the spice potli to the pot with the fried onion. Bring to a boil, cover, and cook over low heat for 8–10 minutes.
9
Remove the spice potli. Add the soaked rice and mix well.
10
Add 1 teaspoon pink salt, or to taste, and mix well. Cook over medium heat for 4–5 minutes, until the water has reduced.
11
Add the cooked mutton pieces and mix well.
12
Add the fried cashews, almonds, coconut, and raisins. Cover and steam-cook over low heat for 8–10 minutes.
13
Garnish with fried onion and serve.

Notes

The source does not specify the amount of fried onion used for garnish. It also does not state the exact amount of stock remaining after cooking the mutton; use the strained reserved stock as directed.