No Fail Mutton Pulao by @samsweetandspicetreats

1h15
Hard

6 servings

🥩

680 g

Lamb Or Goat

🧅

2 medium onions

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 whole cloves

Cloves

🌿

3

Green Cardamom

🌿

4

Black Cardamom

🍃

4

Bay Leaves

🪵

5 cm

Cinnamon Stick

🌑

5 ml

Black Cumin Seeds

🫙

3 pods

Green Chutney

Preparation Steps

  1. Step 1/23

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

    long-grain basmati rice
    water
    🧺colander

  2. Step 2/23

    Cover the rinsed long-grain basmati rice with fresh water and soak for at least 30 minutes.

    long-grain basmati rice
    water

  3. Step 3/23

    Add lamb or goat meat, 1 medium onion, cumin seeds, coriander seeds, garlic, ginger paste, 2 tsp salt, and 4 cups water to a large pot.

    lamb or goat meat
    onion
    cumin seeds
    coriander seeds
    garlic
    ginger paste
    salt
    water
    🔪knife
    🪵cutting board
    🥛measuring cups
    🥄measuring spoons

  4. Step 4/23

    Bring the broth to a boil, then cook the meat over medium heat for 20 minutes.

    lamb or goat meat
    🥄wooden spoon

  5. Step 5/23

    Remove the cooked lamb or goat meat from the broth and set it aside.

    lamb or goat meat
    🧺fine-mesh strainer

  6. Step 6/23

    Strain the broth and reserve all of the liquid for cooking the pulao.

    water
    🧺fine-mesh strainer

  7. Step 7/23

    Heat 1/2 cup cooking oil in the second large pot over medium heat.

    cooking oil
    🥛measuring cups

  8. Step 8/23

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

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

  9. Step 9/23

    Sauté the whole spices for 1 minute, stirring until fragrant.

    🥄wooden spoon

  10. Step 10/23

    Add the remaining 1 medium thinly sliced onion to the spiced oil.

    onion
    🔪knife
    🪵cutting board
    🥄wooden spoon

  11. Step 11/23

    Cook the onion over medium heat until it is light golden brown.

    onion
    🥄wooden spoon

  12. Step 12/23

    Add the cooked lamb or goat meat to the browned onion and spices.

    lamb or goat meat
    🥄wooden spoon

  13. Step 13/23

    Fry the meat with the onions over medium heat for 4 to 5 minutes.

    lamb or goat meat
    onion
    🥄wooden spoon

  14. Step 14/23

    Add the remaining 1/2 tsp salt and all of the reserved strained broth to the pot.

    salt
    water
    🥄measuring spoons
    🥄wooden spoon

  15. Step 15/23

    Drain the soaked long-grain basmati rice completely.

    long-grain basmati rice
    🧺colander

  16. Step 16/23

    Add the drained long-grain basmati rice to the hot meat broth.

    long-grain basmati rice
    🥄wooden spoon

  17. Step 17/23

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

    salt
    🥄wooden spoon

  18. Step 18/23

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

    long-grain basmati rice
    water
    🥄wooden spoon

  19. Step 19/23

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

    black cumin seeds
    🥄measuring spoons

  20. Step 20/23

    Cover the pot with a paper towel, then place the lid tightly over it.

    🧻paper towel

  21. Step 21/23

    Steam the pulao over low heat for 15 to 20 minutes without opening the lid.

  22. Step 22/23

    Fluff the finished mutton pulao gently with a fork.

    long-grain basmati rice
    lamb or goat meat
    🍴fork

  23. Step 23/23

    Serve the mutton pulao hot with green chutney if desired.

    green chutney

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Seasonings, Liquids, Condiments

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, Green chutney

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Egg-free, Gluten-free

Calories

760 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 80g, Fat: 27g, Fiber: 3g, Sugar: 3g

Nutritional Information

Minerals

Iron: 4.3mg, Potassium: 510mg, Sodium: 870mg, Zinc: 5.1mg

Vitamins

Vitamin B12: 2.1mcg, Vitamin B6: 0.4mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

measuring cups, measuring spoons, fine-mesh strainer, colander, knife, cutting board, wooden spoon, fork, paper towel

Appliances

stovetop, large pot with lid

Type

Type

Type Of Dish

Main Course, Rice Dish, One-Pot Meal

Occasions

Lunch, Dinner, Family Meal, Festive Meal, Eid

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Separate grains, Juicy

Flavors

Savory, Aromatic, Warmly spiced, Meaty, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Portion into freezer-safe airtight containers,Freeze after cooling,Reheat thoroughly until steaming hot)