Mutton Pulao Recipe, Degi Pulao Recipe

Mutton Pulao Recipe 

Mutton pulao is the most famous dish in the sub-continent. People love to eat pulao, whether mutton pulao, beef pulao, or chicken pulao. Mutton Pulao is a popular variation of Pulao recipes. It is made with Mutton Yakhni and prepared separately using salt, ginger, garlic, onions, and all solid garam masala. Mutton Pulao is a renowned dish that can be prepared and served on special occasions like Eid ul Adha or family dinners. The Mutton Pulao recipe is tasty and not spicy. It can be served with any meat gravy dish or even with mint and yogurt chutney. The Mutton Pulao recipe in Urdu can be easily prepared at home. This is undoubtedly the most loved dish at every Pakistani house.

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Ingredients (for making separate Yakhni):

• 1 kg mutton mixed (boneless+with bone)
• 1 onion
• 1 tbsp salt
• 3 glasses of water
• 1 tbsp coriander seed
• 1 tbsp fennel
• 1 tbsp cumin
• 2 cinnamon sticks
• 1 black cardamom
• 1 mace
• 2-star anise 
• 3-4 bay leaves

Method (for Yakhni) :

• Take 1kg mutton bone or boneless depending on you and dry it after washing.

• Take a pressure cooker add mutton and add 1 roughly cut onion in it.

• Add 1 tbsp salt just for yakhni.

• To increase the taste add coriander seed, fennel, cumin, cinnamon sticks, black cardamom, mace star anise, and bay leaves. 

• All these ingredients are necessary to add because they will increase the taste of your pulao.

• As per our need, add 3 glasses of water. Stir all the ingredients and put the lid carefully after checking that, all the holes are open and none of them are stuck by any tiny particle.

• After mixing fix the lid and put the pressure cooker on the stove.
• 1 whistle on high flame and 6-7 whistle on low flame. After taking it off the stove let it cool down and then open the lid.
• When the meat is cooked separate the stock and meat.

Ingredients (for pulao):

• 1 kg rice (sela rice)
• Onion
• 1 tsp Cumin
• Peppercorn
• 1 Black cardamom
• 3 Green cardamom
• 1 Cinnamon Stick
• 3 Cloves
• 1,1 tsp Garlic and ginger paste
• 4-Tomatoes
• 2 tbsp salt
• 8 pcs Green chilli paste
• 1 tsp Pepper powder
• 1tsp Garam masala powder
• 250 grams Curd
• 7-8 pcs Green chillies
• Tamarind pulp or lemon juice
• Clarified Butter
• 3-4 cups Oil for cooking

Method:

• Take a large pan and add 3-4 cups oil. Add 3-4 large-size onions cut into slices in it.
• Now fry the onion until they turn into a golden brown color.
• After 3-4 minutes of fry onion will come into that stage when it starts to change its color, at that stage add cumin, peppercorn, black cardamom, green cardamom, cinnamon stick, and cloves in it and stir it well.
• After that add ginger and garlic paste After frying it add slicly cut tomatoes. Add 2 tsp salt into it to get it soft hurriedly. (We also have added salt to the soup that's why here we are adding less salt).

• Add green chili and fry it very well. Then add black pepper and garam masala to it. Then add cooked meat separated from the yakhni and mix them very well.

• Then add curd on low flame, and fry it until the curd water is dry. After 4-5 minutes it will be nicely fried.
• Then add 3 1/2  stocked water separated from the yakhni that we made earlier. and also add 3 1/2 glasses of water further. Over all we are taking 7 glasses of water, we are using less than double because rice is soaking for 2 hours. That's why we are taking 1 glass less. 

• Add 1kg rice soaked for 2 hours. The rice we took here is sela rice you can also use basmati rice but here we are making degi pulao so it will be fine to take sela rice. 

• When the water starts boiling add green chillies to it. After boiling add tamarind pulp into the mixture. If you don't have tamarind pulp you can also use lemon juice.

• Taste the salt and add if required. Now cook it till the water level down with rice. Cooked it on high flame for 8-10 minutes.

• Mix it gently with a light hand. Then add 2 tbsp clarified butter which adds a  taste to the pulao.

• Then cover a cloth on it and put a lid on it, cover it gently, and cook it on low flame for 7-8 minutes then switch off the flame and leave it for dum for 15 minutes.

• After 25 minutes we will open it, and a very tasty very delicious degi pulao is ready.

• Very tasty and delicious degi mutton pulao is ready to serve.