Rice > Mutton

Awami Mutton Pulao Recipe

Ingredients with Measurements:
• 1 kg mutton, cut into small pieces
• 2 cups basmati rice
• 1 cup yogurt
• 2 medium onions, chopped
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons coriander powder
• 2 tablespoons cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 4 green cardamoms
• 4 cloves
• 2 bay leaves
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 tablespoons chopped fresh coriander leaves
• Salt to taste

Special Equipment Needed:
• Pressure cooker
• Heavy-bottomed pot
• Wooden spoon
• Knife
• Chopping board

Step-by-Step Instructions:
1. Heat the oil in a heavy-bottomed pot over medium heat.
2. Add the cumin seeds and let them sizzle.
3. Add the chopped onions and sauté until they are golden brown.
4. Add the garlic and ginger paste and sauté for a few minutes.
5. Add the mutton pieces and sauté until they are lightly browned.
6. Add the coriander powder, cumin powder, red chili powder, garam masala, cardamoms, cloves, bay leaves, and salt.
7. Sauté for a few minutes until the spices are fragrant.
8. Add the yogurt and mix well.
9. Add the basmati rice and mix well.
10. Add 4 cups of water and mix well.
11. Transfer the mixture to a pressure cooker and cook for 15 minutes.
12. Once the pressure cooker is cool, open the lid and fluff the pulao with a wooden spoon.
13. Garnish with chopped fresh coriander leaves.
14. Serve hot.

Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4-6

Nutritional Information:
Calories: 590
Protein: 25 g
Fat: 22 g
Carbohydrates: 64 g
Fiber: 4 g
Sugar: 4 g

Substitutions for Ingredients:
• Mutton – You can use chicken or beef instead of mutton.
• Yogurt – You can use coconut milk or almond milk instead of yogurt.
• Vegetable oil – You can use olive oil or coconut oil instead of vegetable oil.

Variations:
• You can add vegetables such as carrots, peas, and potatoes to the pulao.
• You can also add nuts such as cashews, almonds, and raisins to the pulao.

Tips and Tricks:
• Make sure to sauté the onions until they are golden brown.
• Make sure to cook the mutton pieces until they are lightly browned.
• Make sure to add enough water to the pressure cooker so that the pulao is cooked properly.

Storage Instructions:
• The pulao can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
• The pulao can be reheated in the microwave or on the stovetop.

Presentation Ideas:
• Serve the pulao with a dollop of yogurt and a sprinkle of fresh coriander leaves.

Garnishes:
• Chopped fresh coriander leaves
• Yogurt
• Nuts

Pairings:
• Raita
• Salad
• Papad

Suggested Side Dishes:
• Raita
• Salad
• Papad

Troubleshooting Advice:
• Make sure to sauté the onions until they are golden brown.
• Make sure to cook the mutton pieces until they are lightly browned.
• Make sure to add enough water to the pressure cooker so that the pulao is cooked properly.

Food Safety Advice:
• Make sure to wash your hands before and after handling raw meat.
• Make sure to cook the meat thoroughly before consuming.

Food History:
Awami Mutton Pulao is a traditional Pakistani dish that is usually served during special occasions. It is made with mutton, basmati rice, and a variety of spices.

Flavor Profiles:
• Spicy
• Savory
• Aromatic

Serving Suggestions:
• Serve the pulao with a dollop of yogurt and a sprinkle of fresh coriander leaves.

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Region: Pakistani

Taste: Spicy, Savory, Tangy, Aromatic, Rich