Ingredients with Measurements:
- 500g mutton, cut into small pieces
- 2 cups basmati rice
- 1 cup yogurt
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 4-5 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- Salt to taste
- 4 cups water
- 1/4 cup ghee
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. Heat ghee in a pressure cooker and add cumin seeds, cardamom pods, cloves, and cinnamon stick.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and fry for 2 minutes.
5. Add chopped tomatoes and cook until they turn soft.
6. Add mutton pieces and cook until they turn brown.
7. Add coriander powder, garam masala powder, red chili powder, turmeric powder, and salt. Mix well.
8. Add yogurt and mix well.
9. Add 4 cups of water and bring it to a boil.
10. Drain the soaked rice and add it to the pressure cooker.
11. Mix well and close the lid. Cook for 3-4 whistles on medium flame.
12. Let the pressure release naturally.
13. Open the lid and fluff the rice with a fork.
14. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium flame
Serving size:
4-5 people
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Oil can be used instead of ghee.
- Brown rice can be used instead of basmati rice.
Variations:
- Vegetables like carrots, peas, and potatoes can be added to the pulao.
- Dry fruits like cashews and raisins can be added for a richer taste.
Tips and tricks:
- Soaking the rice helps in cooking it evenly.
- Use fresh yogurt for better taste.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover pulao in an airtight container in the refrigerator.
- It can be stored for up to 2 days.
Reheating instructions:
- Reheat the pulao in a microwave or on a stovetop with a little water.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Raita
- Salad
Suggested side dishes:
- Chicken tikka
- Paneer tikka
Troubleshooting advice:
- If the mutton is not cooked properly, cook for another whistle.
- If the pulao is too dry, add a little water and cook for another whistle.
Food safety advice:
- Use fresh ingredients.
- Wash the mutton properly before cooking.
Food history:
- Mughlai cuisine originated in the Mughal Empire in India.
- It is known for its rich and flavorful dishes.
Flavor profiles:
- Spicy, rich, and flavorful.
Serving suggestions:
- Serve hot with raita and salad.
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Region: Indian