SHAHI MUTTON PULAO
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing a delicious royal (shahi) recipe, Shahi Mutton Pulao. Many of you might be a big fan of Biryani and I am not the exception, but when I tried this recipe, I feel it is much easier and faster than making of Kolkata-Style Dum Biryani and taste is yummy indeed.
SERVING: 4 servings
COOKING TIME: 1 hr & 45min (approx.)
CALORIES COUNTS: 287 Calories (approx.)/ 1 serving
- mutton- 550g
- basmati rice- 325g
- salt to taste
- milk- 80ml
- ghee- 1Tbsp
- raisins- 20g
- almonds- 15g
- yoghurt- 2Tbsp
- cashew nuts- 15g
- milk powder- 30g
- red chilli powder- 1tsp
- onion- 320g (2big pcs)
- kewra water- 4 to 5drops
- jeera (cumin powder)- 1tsp
- white oil- 200ml (total used)
- garam masala powder- 1tsp
- dhania (coriander) powder- 1tsp
- ginger & garlic paste- 2Tbsp (50:50 ratio)
whole garam masala:
- cloves- 7pcs
- bay leaf- 1pc
- jaitri (mace)- 1pc
- green cardamom- 5pcs
- cinnamon stick- 1” long
- jeera (cumin) seeds- 1tsp
- black pepper seeds- 8pcs
At first, we need to slice the onion (325g, 2big size).
To marinate the mutton (550g), add the sliced onions (20g), ginger and garlic paste, (1Tbsp, 50% each), yoghurt (1Tbsp), salt to taste, cumin powder (1tsp), whole garam masala (ref to above ingredient list) and white oil (60ml). Gently massage with hand and mix all the ingredients. Set aside to marinate the mutton for 1hrs.
Soak basmati rice (325g) in tap water for 30min.
Take a small bowl, add lukewarm milk (80ml) and put kesar (saffron), 2pinches. Keep it aside.
Switch on gas flame and place a pressure cooker. Add marinated mutton into the pressure cooker, add 2cups water and cook for 5 whistles on medium gas flame or up to 80%. Keep it aside.
Place a pot on the gas top, add white oil (250ml) and heat the oil. Add chopped onions and salt (1tsp) and fry until golden brown for ~15min. Transfer the fried onions (barista) into a bowl. Keep it aside.
Out the remaining white oil, just use only 50ml. At first, fry the almonds (15g) and cashew nuts (15g) for (~2min) then add raisins (20g) and fry together for (30sec). Transfer into a bowl and keep it aside.
Take out the mutton from the pressure cooker and separate the mutton from the stock using a sieve. Keep the stock aside. Fry the mutton into white oil for 8-10min. Add ginger and garlic paste (1Tbsp) and cook for 4-5min. Add 2/3 portion of the onion barista and keep 1/3 portion of the barista to use later and cook for 8-10min. Add yoghurt (1Tbsp) and mix it properly. Add red chilli powder (1tsp), coriander powder (1tsp) and gram masala powder (1tsp) and mix it properly. Add soaked basmati rice (no water) and cook for 8-10min. Add the mutton stock (3½cups), add salt to taste and mix it properly and cover with a lid and cook for ~15min.
Add milk powder (30g), fried nuts and raisins, and mix it carefully. Add kesar (saffron) soaked milk, mix it gently, cover with a lid and cook for 8-10min.
Once the water is dried, add kewra water (4-5drops) and onion barista. Switch off the gas flame and cover with a lid, set it for 15min.
Shahi Mutton Polow is ready to serve. Serve it with salad or raita. Similarly, it can be cooked with chicken. If you feel too difficult to make biryani, then it will be a good substitute.
If you serve rice with a plate, it will help to intact the rice better than a serving spoon.