Rice > India

Awadhi Mutton Pulao Recipe

Ingredients with Measurements:
- 1 kg mutton, cut into pieces
- 3 cups basmati rice, soaked for 30 minutes
- 2 onions, sliced
- 2 tbsp ginger-garlic paste
- 1 cup yogurt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 tsp green cardamom pods
- 1 tsp black cardamom pods
- 1 bay leaf
- 2 cinnamon sticks
- 4 tbsp ghee
- Salt, to taste
- 4 cups water
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup fried onions

Special equipment needed:
- Large heavy-bottomed pot with a tight-fitting lid

Step-by-step instructions:
1. In a dry pan, roast the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cloves, green cardamom pods, and black cardamom pods until fragrant. Grind them into a fine powder.
2. Heat ghee in a large pot and add sliced onions. Fry until golden brown.
3. Add ginger-garlic paste and fry for a minute.
4. Add mutton pieces and fry until browned on all sides.
5. Add the ground spice powder, bay leaf, and cinnamon sticks. Fry for a minute.
6. Add yogurt and salt. Mix well and cook for 10 minutes.
7. Add soaked rice and mix well with the mutton.
8. Add water and bring to a boil. Reduce heat to low, cover the pot with a tight-fitting lid, and cook for 20-25 minutes or until the rice is cooked and the mutton is tender.
9. Turn off the heat and let the pulao rest for 10 minutes.
10. Garnish with chopped mint leaves, coriander leaves, and fried onions.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for frying, low heat for cooking pulao
Serving size:
6-8 servings

Nutritional information:
Calories: 550 per serving
Fat: 25g
Carbohydrates: 50g
Protein: 30g

Substitutions for ingredients:
- Lamb can be used instead of mutton
- Vegetable oil can be used instead of ghee
- Chicken can be used instead of mutton or lamb
- Greek yogurt can be used instead of regular yogurt

Variations:
- Add raisins and cashews for a sweeter pulao
- Add saffron for a richer flavor and color
- Add sliced carrots and peas for a vegetable pulao
- Add prunes and apricots for a fruity pulao

Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking
- Use a heavy-bottomed pot to prevent burning
- Use a tight-fitting lid to prevent steam from escaping
- Do not stir the pulao while it is cooking to prevent the rice from breaking

Storage instructions:
Store leftover pulao in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat pulao in the microwave or on the stovetop with a little water to prevent it from drying out.

Presentation ideas:
Serve the pulao in a large serving dish and garnish with fried onions, chopped mint leaves, and coriander leaves.

Garnishes:
Fried onions, chopped mint leaves, and coriander leaves.

Pairings:
Serve with raita, salad, or pickle.

Suggested side dishes:
- Tandoori chicken
- Butter chicken
- Vegetable curry

Troubleshooting advice:
- If the pulao is too dry, add a little water and mix well.
- If the pulao is too wet, remove the lid and cook on high heat for a few minutes to evaporate the excess water.

Food safety advice:
- Make sure the mutton is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Awadhi cuisine is a cuisine native to the city of Lucknow in the northern Indian state of Uttar Pradesh. It is known for its rich and flavorful dishes, which are often slow-cooked with a variety of spices.

Flavor profiles:
The Awadhi Mutton Pulao is a flavorful and aromatic dish that combines the rich flavors of mutton with a blend of spices and herbs. The pulao is mildly spiced and has a subtle sweetness from the caramelized onions.

Serving suggestions:
Serve the Awadhi Mutton Pulao as a main course dish for lunch or dinner.

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Region: Indian

Taste: Spicy, Savory, Rich, Aromatic, Tangy