Kashmiri Mutton Pulao

Image showing Mutton Pulao

Mutton Pulao is one of the famous cuisines from Kashmir. Here is I present you with the complete recipe for Mutton Pulao.

Mutton Pulao Recipe:

Objective: Learn how to make Mutton Pulao here.

Preparation Time: 5-7 minutes

Cooking Time: 25-30 minutes

Total time: 30-35 minutes

Servings: 3-4

Cuisine: Indian (kashmiri)

You can also watch the video here for full recipe

Video: Video showing the detailed Mutton Pulao recipe

Video duration: 10:21 minutes.

Ingredients:

Recipe Specific Ingredients:

Mutton: 500 Gms

Basmati Rice: 1 1/2 Cups

Almonds: 1 cup

Cashews: 1 Cup

Safron: 10-12 strands

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Ginger Powder: 1 tsp

Fennel Powder: 2 tea spoons

Pepper Corn: 1 tsp

Big Cardamom: 5-6 Pieces

Green Cardamoms: 3-4 Nos.

Cinnamon: 2 pieces of 1 inc

Cloves: 3-4

Bay leaves: 3-4

Basic Ingedients:

Salt: 1 tsp (as per taste)

Clarified Butter (Ghee): 1/2 Cups

How to do basic preparation for Mutton Pulao Recipe:

Grind 1 piece of cinnamon, 3-4 big cardamoms and 1 tsp of pepper corns to fine powder.

Keep the dry fruits to be added ready.

Wash the mutton well with fresh water.

Soak the saffron in some water.

How to Cook Mutton for Mutton Pulao:

Heat some Ghee (Clarified butter) in a cooker.

Add 1 piece of Cinnamon, 3-4 Big cardamoms, 3-4 Green cardamoms, 2-3 bay leaves, 2-3 cloves and 1 tsp of pepper corns.

Also add the dry fruits, one cup almonds and one cup of cashews. Mix well.

Add the mutton pieces. Let the water dry out and then saute the mutton and fruits.

Add 1 tsp salt, 1/2 tsp turmeric powder, 2 tsp fennel powder and 1/2 Ginger powder and mix well.

Add little water and mix well so that the spices don’t burn.

Add two glasses of water and close the lid of the cooker and wait for the whistle. Cok for another 7-10 minutes on low flame for mutton to get tender.

Remove the steam and open the lid.

Separate the stock and the mutton pieces using a seive. We will use this stock ith rice.

Add the rice in a rice cooker.

Add the stock and some water depending upon the quantity of rice. For 1 and 1/2 cups I will add a total of 3 glasses of stock and water combined.

Add 1 tsp cumin seeds and add the mutton and mix well.

Add the saffron water and the grinded spices and mix again.

Cover the lid and let it cook till the rice (Pulao) gets ready.

Your Pulao is ready. Dish it out and garnish it with some dry fruits and it is ready to serve.

Buy the cookware, Cooker and Cutting Board here.

Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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