Mughlai Mutton Pulao Recipe

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Mughlai Mutton Pulao is an amazing pulao dish prepare with mutton and rice. This pulao is a delicious and plate pleasing non-vegetarian dish. This Mughlai dish is popular throughout India for its unique flavor and fragrance. Try this mouth-watering dish at your home.

Ingredients

500 gramsMutton (cut into medium sized pieces)
2 cupBasmati rice
1 cupCurd
2Onion (sliced)
2 tbspGinger garlic paste
4Green chilies
1 tspRed chili powder
1 tspCumin powder
1 tspCoriander powder
1/2 tspGaram masala powder
1 inchCinnamon stick
6Peppercorns
4Cloves
4Cardamom
1Bay leaf
1 pinchSaffron (soaked in milk)
10Cashew nuts
10Raisins
1 tbspGhee
2 tbspOil
Saltas per taste

Directions

In a bowl add mutton pieces with salt, red chili, cumin, coriander and garam masala powder and mix it well and marinate it for 45 minutes.
Heat oil in a pan and fry the onions in it for 5 minutes on a low flame and add ginger garlic paste and cook for 2 minutes.
Add green chilies and cook for a minute on a low flame and pour the marinated mutton with the marinate into the pan.
cook for 2 minutes until the spices are mixed uniformly and cover with a lid and cook on a low flame for 7-8 minutes.
In another deep bottomed pan, add ghee and add bay leaf, peppercorns, cinnamon, cardamom and cloves and fry it for 1 min.
Then add cashew nuts to the pan and saute on a low flame for a minute and add raisins too and then pour the rice into the pan.
Fry the rice for 2-3 minutes on a low flame and by now, the mutton must be half cooked.
Check if the oil is floating on top of the mutton gravy and pour the half cooked mutton gravy into the rice and mix it nicely.
Add 3 cups of water and salt if required and cover with a lid and cook for 18-20 minutes on low flame.
When the rice and meat are cooked, pour the saffron on top of the pulao and switch off the flame.
Transfer it in to a serving plate and serve it hot with raita.