A luxurious, creamy mutton curry from the royal kitchens of Rajasthan. Tender mutton is slow-cooked in a fragrant, mildly spiced white gravy of milk, yogurt, and cashews, finished with a hint of saffron and rose water.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
A simple, crunchy, and elegant mix of toasted nuts and seeds. This versatile garnish adds a delightful texture and richness to Indian sweets like kheer, halwa, or even savory dishes like pulao.
About Mohan Maas, Kesar Pulao and Dry Fruit Garnish
Creamy, melt-in-mouth Mohan Maas with aromatic Saffron Rice. A rich, soul-satisfying meal for a special treat!
This rajasthani dish is perfect for lunch. With 1113.97 calories and 69.53g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
5 whole Cloves
1 inch Cinnamon Stick
1 whole Bay Leaf
2 tsp Coriander Powder
1 tsp White Pepper Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
1 pinch Saffron
1 tsp Rose Water
1 cup Water (Warm, for gravy)
2 tbsp Fresh Cream (Optional, for garnish)
Instructions
1
Prepare the Base Pastes and Saffron Milk
Soak the cashews in 1/2 cup of warm water for at least 20 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed. Set aside.
In a small bowl, take 2 tablespoons of warm milk from the total quantity and soak the saffron strands in it. Set aside to infuse.
Ensure your curd is at room temperature and whisked thoroughly until it is smooth and creamy. This is crucial to prevent it from splitting.
2
Sauté Aromatics and Brown the Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, green and black cardamoms, and cloves.
Sauté for about 30-40 seconds until they become fragrant and sizzle.
Add the thinly sliced onions and cook, stirring frequently, for 10-12 minutes until they are soft and light golden brown.
Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
Increase the heat to medium-high, add the mutton pieces, and sear on all sides for 5-7 minutes until well-browned. This step locks in the juices and builds flavor.
3
Build the White Gravy
Reduce the heat to the lowest setting. Add the coriander powder and white pepper powder, and stir for 30 seconds.
Very slowly, add the whisked curd, a little at a time, while stirring continuously. This prevents the curd from curdling. Cook for 4-5 minutes until you see ghee separating at the edges.
Stir in the smooth cashew paste and the crumbled khoya. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
Gradually pour in the remaining warm milk and 1 cup of warm water. Add salt and mix everything together thoroughly.
4
Slow Cook the Mutton
Bring the gravy to a gentle simmer over medium heat.
Once it starts simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 60-75 minutes.
Stir every 15-20 minutes to prevent the gravy from catching at the bottom. The mutton is cooked when it is fork-tender and easily separates from the bone.
5
Finish and Garnish
Once the mutton is tender, gently stir in the garam masala, the saffron-infused milk, and the rose water.
Let it simmer uncovered for another 3-5 minutes for the flavors to meld beautifully.
Check the seasoning and adjust the salt if necessary. If the gravy is too thick, you can add a splash of warm water or milk.
Let the curry rest for 10 minutes before serving. Garnish with a drizzle of fresh cream (if using) and serve hot with naan, sheermal, or steamed rice.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Prepare the nuts. If using whole nuts, finely chop the almonds, cashews, and pistachios to your desired size. You can also use pre-slivered or flaked nuts to save time.
2
Toast the garnish (optional but recommended). Heat 1 tsp of ghee in a small pan over low heat. Add the chopped nuts and melon seeds. Sauté for 2-3 minutes, stirring constantly, until they turn light golden and become fragrant. Be careful not to burn them. Turn off the heat and add the raisins. The residual heat will plump them up slightly.
3
Combine and store. Allow the toasted mixture to cool completely. Once cool, mix in the cardamom powder. Store the dry fruit garnish in an airtight container at room temperature for up to 2 weeks.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.
