Description
A flavorful and aromatic pulao made with goat mutton, basmati rice, and a blend of spices.
Ingredients
Scale
- 500 grams bone-in goat mutton (cut into 1–½ inch pieces)
- 100 grams plain yogurt (curd, dahi)
- 1 tablespoon ginger garlic paste
- 2 teaspoons finely chopped green chilies
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon lime juice
- 2 tablespoons crispy fried onions
- 500 grams long-grain basmati rice
- 2 tablespoons ghee
- 2 tablespoons oil
- 3–4 cloves (laung)
- 3–4 whole green cardamoms (hari elaichi)
- 2 inch piece of cinnamon stick (dalchini)
- 1 whole star anise (chakri phool)
- 2 whole black cardamoms (badi elaichi)
- 2 teaspoons fennel seeds (saunf)
- 2 cups thinly sliced onions
- 2 teaspoons ginger garlic paste
- 1 cup finely chopped tomatoes
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons finely chopped green chilies
- 2 teaspoons salt (divided)
- 1 tablespoon dried rose petals (optional)
Instructions
- Add mutton pieces, yogurt, ginger garlic paste, green chilies, turmeric powder, red chili powder, garam masala powder, lime juice, and fried onions to a large mixing bowl.
- Mix all the ingredients well and refrigerate the marinated mutton for 4-5 hours or overnight.
- Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.
- While the rice is soaking, cook the mutton. Press SAUTE button of the instant pot.
- Add ghee and oil to the pot.
- Once they are hot, add cloves, green cardamoms, cinnamon stick, star anise, black cardamoms, and fennel seeds and crackle for 4-5 seconds.
- Add onions and cook until they turn light brown in color (8-10 minutes). Stir frequently while cooking.
- Add ginger garlic paste and cook for 3-4 minutes.
- Now add tomatoes and cook for 3-4 minutes.
- Add the marinated mutton. Add ½ cup water and 1 teaspoon salt and stir gently.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.
- Drain the water from the rice and add the soaked rice to the pot over the cooked mutton.
- Add mint leaves, cilantro, green chilies, dried rose petals, and 1 teaspoon salt, and stir gently to combine.
- Note – There is no need for any extra water now as the water released by the mutton is good enough to cook the rice.
- Close the lid of the instant pot once again and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Fluff the pulao gently using a fork and serve hot with raita, sliced onions, and lime wedges.
Notes
- Letting the mutton marinate overnight enhances the flavor.
- You can add more or less chili according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5 grams
- Sodium: 750 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 90 mg