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Aromatic long-grain rice and tender mutton pieces cooked together in a pot with whole spices. This one-pot meal from Bihar is hearty, flavorful, and perfect for a special weekend lunch, best served with a simple raita.
For 4 servings
Preparation and Marination
Make the Birista (Fried Onions)
Cook the Mutton
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Aromatic long-grain rice and tender mutton pieces cooked together in a pot with whole spices. This one-pot meal from Bihar is hearty, flavorful, and perfect for a special weekend lunch, best served with a simple raita.
This bihari recipe takes 100 minutes to prepare and yields 4 servings. At 811.99 calories per serving with 44.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao on Dum
Rest, Garnish, and Serve
Replace mutton with 300g paneer cubes and 2 cups of mixed vegetables like carrots, peas, and beans. Sauté the vegetables and paneer lightly before adding the rice and water.
Substitute mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Increase the amount of green chilies and red chili powder. You can also add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
If you don't have a pressure cooker, cook the mutton in a heavy-bottomed pot with a lid for about 1.5 to 2 hours, or until tender, before adding the rice.
Mutton is an excellent source of high-quality protein, which is crucial for muscle growth, tissue repair, and overall body function.
The combination of complex carbohydrates from rice and fats from ghee and mutton provides a significant source of sustained energy.
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron. It helps in preventing anemia and boosting hemoglobin levels.
Spices like cinnamon, cloves, and cardamom not only add incredible flavor but also contain antioxidants and possess anti-inflammatory properties that contribute to overall health.
A typical serving of approximately 475g contains around 650-750 calories. The calories come mainly from the rice, mutton, and the oils used in cooking.
It is a calorie-dense dish rich in protein from mutton, which is essential for muscle building. However, it is also high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.
The main difference is the cooking method. In this pulao, the rice and meat are cooked together in a measured amount of stock (yakhni method). In biryani, the meat and rice are cooked separately (rice is par-boiled) and then layered to cook together on 'dum'.
Absolutely. You can substitute mutton with bone-in chicken. Just reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) as chicken cooks much faster than mutton.
Mushy rice is usually caused by too much water, over-stirring, or not resting the pulao. Ensure you use the correct rice-to-liquid ratio (around 1:1.75), stir gently only once after adding the rice, and always let it rest for 10 minutes after cooking.
Mustard oil is traditional in Bihari cuisine and lends a unique, pungent flavor to the dish that is considered authentic. You can substitute with a neutral oil, but the taste will be different.