Bihari Mutton Pulao

Instructions

1. 1

   Preparation and Marination

   • Wash the basmati rice under running water until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely before use.
   • In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, 1 tsp of salt, turmeric powder, and red chili powder. Mix thoroughly to coat the mutton. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.
2. 2

   Make the Birista (Fried Onions)

   • Heat the mustard oil in a heavy-bottomed pot or pressure cooker base over medium-high heat until it's lightly smoking. This removes its pungent raw smell.
   • Carefully add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are uniformly deep golden brown and crisp. Be watchful to not burn them.
   • Using a slotted spoon, remove the fried onions (birista) and spread them on a plate lined with a paper towel. Set aside. Reserve the flavorful oil in the pot.
3. 3

   Cook the Mutton

   • In the same pot with the reserved oil, add the ghee and heat over medium flame. Add all the whole spices: bay leaves, cinnamon stick, black and green cardamoms, cloves, black peppercorns, and cumin seeds. Sauté for about 45 seconds until they release their aroma.
   • Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 7-8 minutes, stirring occasionally, until it's well-browned on all sides.
   • Stir in the coriander powder and the remaining 1 tsp of salt. Cook for another 2 minutes.
   • Pour in 2 cups of hot water, stir well, and bring to a boil. Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles (about 20-25 minutes) until the mutton is 80% tender.
   • Let the pressure release naturally. This ensures the mutton remains juicy.
4. 4

   Cook the Pulao on Dum

   • Open the pressure cooker. Measure the mutton stock (yakhni). You need a total of 3.5 cups of liquid for 2 cups of rice. Add enough hot water to the stock to reach this amount.
   • If not using the pressure cooker base, transfer the mutton and the 3.5 cups of liquid to a heavy-bottomed pot. Bring the liquid to a rolling boil.
   • Gently add the soaked and drained rice, garam masala powder, slit green chilies, lemon juice, and half of the prepared birista. Stir very gently just once to combine.
   • Taste the liquid for salt; it should be slightly saltier than you prefer, as the rice will absorb it. Adjust if necessary.
   • Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid (you can place a clean kitchen towel under the lid for a better seal) and cook on 'dum' for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
5. 5

   Rest, Garnish, and Serve

   • Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for the rice grains to become firm and separate.
   • Open the lid and gently fluff the pulao with a fork from the sides.
   • Garnish with the remaining crispy fried onions and freshly chopped coriander leaves.
   • Serve the hot and aromatic Bihari Mutton Pulao with a side of cooling raita or a simple kachumber salad.