Moradabadi Mutton Pulao

Ingredients

• 1 kg Mutton (with bone, cleaned and washed)
• 1 kg Basmati Rice (soaked for 30 minutes)
• 2 Onion (sliced thin)
• 2 tbsp Ginger-Garlic Paste
• 10 Green Chilies (slit or crushed)
• 1 cup Yogurt (whisked)
• Whole Spices (Cinnamon, cloves, black cardamom, green cardamom, bay leaves, peppercorns)
• 1 tbsp Fennel Seeds (Saunf) (crushed or used in bouquet garni)
• 1 tbsp Coriander Seeds (crushed or used in bouquet garni)
• Salt (to taste)
• 0.5 cup Oil or Ghee
• 1.5 L Water (adjust based on rice type)

Steps

1. 1

   In a large pot or pressure cooker, add the mutton, salt, whole spices (cinnamon, cloves, cardamom, bay leaves), crushed fennel seeds, and coriander seeds. Add enough water to cover the meat and cook until the mutton is 80-90% tender. If using a pressure cooker, this usually takes 4-5 whistles.

2. 2

   Once the mutton is cooked, strain the stock (yakhni) and set it aside. Separate the mutton pieces from the whole spices used in the boiling process.

3. 3

   In a large heavy-bottomed pot (patila), heat oil or ghee. Add sliced onions and sauté until they are light golden brown.

4. 4

   Add the ginger-garlic paste and green chilies to the onions. Sauté for 2 minutes until the raw smell of the paste disappears.

5. 5

   Add the boiled mutton pieces to the pot and sauté for 5 minutes on medium-high heat to sear the meat.

6. 6

   Lower the heat and stir in the whisked yogurt. Cook until the moisture from the yogurt evaporates and the oil begins to separate.

7. 7

   Pour in the reserved mutton stock. Measure the stock; you typically need 1.5 to 2 cups of liquid for every cup of rice. If the stock is insufficient, add plain water to reach the required volume. Bring to a boil.

8. 8

   Add the soaked and drained basmati rice to the boiling liquid. Adjust salt if necessary.

9. 9

   Cook on high heat until most of the water has been absorbed and small holes appear on the surface of the rice.

10. 10

    Cover the pot with a tight-fitting lid (you can use a cloth under the lid for a better seal). Lower the heat to the absolute minimum and let the pulao 'dum' (steam) for 15-20 minutes.

11. 11

    Turn off the heat and let the pulao rest for 10 minutes before fluffing the rice gently with a fork and serving.

Notes

Moradabadi pulao is traditionally lighter in color and less oily than biryani. It is often served with a spicy red chili chutney or raita. While some people add potatoes (as mentioned in the comments), it is not traditional for this specific style.

Nutrition per serving

• muttonpulao
• muttonrecipe
• moradabadi
• pulao
• bakraeid
• main course
• meat
• rice dish