Mutton Pulao by @samsweetandspicetreats

1h20
Hard

6 servings

🥩

680 g

Lamb Or Goat

🧅

300 g

Onion

🌿

15 ml

Cumin Seeds

🌿

15 ml

Coriander Seeds

🧄

15 g

Garlic

🫚

15 ml

Ginger Paste

🧂

13 ml

Salt

💧

950 ml

Water

🍚

480 g

Basmati Rice

🫗

120 ml

Oil

🧅

1

Onion

🧂

0.5 tsp

Salt

🌶️

7.5

Black Pepper

🌿

8

Cloves

🌿

3

Green Cardamom

🌿

4

Black Cardamom

🍃

4

Bay Leaves

🪵

5 cm

Cinnamon Stick

🌿

5 ml

Black Cumin Seeds

Preparation Steps

  1. Step 1/19

    Rinse 2.5 cups long-grain basmati rice with cold water until the water runs mostly clear.

    long-grain basmati rice
    water
    🫗fine-mesh strainer
    🥣mixing bowl

  2. Step 2/19

    Cover the rinsed rice with fresh water and soak it for at least 30 minutes.

    long-grain basmati rice
    water
    🥣mixing bowl

  3. Step 3/19

    Place 1.5 lb lamb or goat meat in a pot with 1 medium onion, 1 tbsp cumin seeds, and 1 tbsp coriander seeds.

    lamb or goat meat
    onion
    cumin seeds
    coriander seeds
    🔪chef's knife
    🟫cutting board
    🥄measuring spoons

  4. Step 4/19

    Add 5 garlic cloves, 1 tbsp ginger paste, 2 tsp salt, and 4 cups water to the meat pot.

    garlic
    ginger paste
    salt
    water
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/19

    Bring the broth to a boil, then cook it for 20 minutes until the meat is cooked and tender.

    lamb or goat meat
    water
    🥄wooden spoon

  6. Step 6/19

    Remove the cooked meat from the broth and strain the broth, reserving both separately.

    lamb or goat meat
    🫗fine-mesh strainer
    🥣mixing bowl

  7. Step 7/19

    Heat 1/2 cup cooking oil in a wide heavy-bottomed pan over medium heat.

    cooking oil
    🥄measuring cups

  8. Step 8/19

    Add black peppercorns, whole cloves, green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick to the hot oil.

    black peppercorns
    whole cloves
    green cardamom pods
    black cardamom pods
    bay leaves
    cinnamon stick
    🥄wooden spoon

  9. Step 9/19

    Sauté the whole spices for 1 minute until fragrant, taking care not to burn them.

    black peppercorns
    whole cloves
    green cardamom pods
    black cardamom pods
    bay leaves
    cinnamon stick
    🥄wooden spoon

  10. Step 10/19

    Add the remaining thinly sliced medium onion and cook it until light golden brown.

    onion
    🔪chef's knife
    🟫cutting board
    🥄wooden spoon

  11. Step 11/19

    Add the cooked lamb or goat meat and fry it with the onions for 4 to 5 minutes over medium heat.

    lamb or goat meat
    onion
    🥄wooden spoon

  12. Step 12/19

    Stir in 1/2 tsp salt and all reserved broth, then bring the liquid to a vigorous boil.

    salt
    water
    🥄measuring spoons
    🥄wooden spoon

  13. Step 13/19

    Drain the soaked rice thoroughly and add it to the boiling meat broth.

    long-grain basmati rice
    🫗fine-mesh strainer
    🥄wooden spoon

  14. Step 14/19

    Taste the broth and adjust the salt only if needed, remembering that the broth is already salted.

    salt
    🥄wooden spoon

  15. Step 15/19

    Cook the rice uncovered over high heat until most of the liquid has evaporated.

    long-grain basmati rice
    🥄wooden spoon

  16. Step 16/19

    Sprinkle 1 tsp black cumin seeds over the rice when only a small amount of liquid remains.

    black cumin seeds
    🥄measuring spoons

  17. Step 17/19

    Cover the pan with a paper towel and place the lid tightly over it.

    🧻paper towel

  18. Step 18/19

    Steam the pulao over low heat for 15 to 20 minutes until the rice is tender and fluffy.

    long-grain basmati rice

  19. Step 19/19

    Fluff the pulao gently with a fork and serve hot with green chutney.

    green chutney
    🍴fork

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Seasonings, Liquids

Ingredients

Lamb or goat, Onion, Cumin seeds, Coriander seeds, Garlic, Ginger paste, Salt, Water, Basmati rice, Oil, Black pepper, Cloves, Green cardamom, Black cardamom, Bay leaves, Cinnamon stick, Black cumin seeds

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Nut-free

Calories

690 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 76g, Fat: 28g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 510mg, Sodium: 920mg, Zinc: 6.1mg

Vitamins

Vitamin B12: 2.1µg, Vitamin B6: 0.5mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

50 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

fine-mesh strainer, mixing bowl, chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, fork, paper towel

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Eid, Celebration

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Mughlai

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Moist, Separate grains, Melt-in-the-mouth

Flavors

Aromatic, Savory, Warmly spiced, Meaty, Peppery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours,Discard after 1 hour if above 32°C / 90°F), fridge : 3-4 days (Cool within 2 hours,Store in an airtight container,Reheat until steaming hot), freezer : 2-3 months (Portion into freezer-safe airtight containers,Freeze after cooling,Thaw in the refrigerator before reheating)