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A royal Kashmiri delicacy featuring succulent, pounded mutton meatballs (Goshtaba) cooked with fragrant basmati rice in a yogurt-based gravy. This festive one-pot meal is rich, aromatic, and truly unforgettable.
For 4 servings
Prepare Rice and Saffron
Create the Goshtaba Paste
Form the Goshtaba Meatballs
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A royal Kashmiri delicacy featuring succulent, pounded mutton meatballs (Goshtaba) cooked with fragrant basmati rice in a yogurt-based gravy. This festive one-pot meal is rich, aromatic, and truly unforgettable.
This kashmiri recipe takes 135 minutes to prepare and yields 4 servings. At 1290.72 calories per serving with 63.54g of protein, it's a advanced recipe perfect for lunch or dinner.
Cook the Goshtaba in Yakhni
Assemble and Cook the Pulao
Layer and 'Dum' Cook
Serve
Replace the mutton meatballs with koftas made from paneer, potato, or lotus stem (nadru) for a vegetarian version. Cook the koftas separately and add them during the layering stage.
Use minced chicken instead of mutton to create chicken meatballs (Murgh Goshtaba). The cooking time for the meatballs may be slightly shorter.
For a bit of heat, add 1-2 slit green chilies along with the whole spices when preparing the pulao rice.
Mutton is a complete protein, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
Red meat like mutton is a fantastic source of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also rich in B-vitamins, particularly B12, which is vital for nerve function and red blood cell formation.
The combination of complex carbohydrates from basmati rice and fats from ghee and mutton provides a significant and sustained release of energy, making it a very hearty and fulfilling meal.
The blend of Kashmiri spices like fennel, dry ginger, and cardamom not only provides a unique aroma but also possesses carminative properties that can aid digestion and soothe the stomach.
The secret lies in the preparation of the meat paste. Traditionally, the meat and fat are pounded for a long time to break down the sinews and incorporate air, resulting in a very fine, elastic, and light paste. Using chilled meat and fat is essential to achieve this texture.
To prevent curdling, always use full-fat yogurt at room temperature, whisk it thoroughly until smooth, and add it to the pan on the lowest possible heat. Most importantly, stir continuously and vigorously for 2-3 minutes after adding it, before you add any water.
You can, but the mutton fat is crucial for the authentic, succulent, and soft texture of the goshtaba. It adds moisture and richness that is difficult to replicate. If you omit it, the meatballs may be denser and drier.
Goshtaba Pulao is a rich, celebratory dish. It is high in protein from the mutton but also high in calories and saturated fat due to the mutton fat and ghee. It is best enjoyed in moderation as part of a special occasion meal.
A single serving of Goshtaba Pulao is quite calorie-dense, estimated to be between 1200-1400 kcal. This is due to the generous amounts of mutton, mutton fat, rice, and ghee used in this traditional preparation.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the pulao and heat it in a microwave or gently on the stovetop in a covered pan until warmed through.