Marwari Mutton Pulao

1. 1
   prep · ~30 min

   Soak the rice and saffron.

   1.Wash basmati rice in 3 changes of water until water runs clear.

   2.Soak rice in enough fresh water for 30 minutes, then drain completely.

   3.Soak saffron strands in 2 tablespoons warm water; set aside.
2. 2
   saute · ~10 min

   Brown the onions.

   1.Heat ghee and oil in a pressure cooker over medium heat.

   2.Add sliced onions and fry until deep golden brown, stirring often (8-10 min).

   3.Remove half the browned onions for garnish; leave the rest in the cooker.
3. 3
   saute · ~2 min

   Bloom the whole spices and aromatics.

   1.Add bay leaf, black cardamom, green cardamom, cinnamon, cloves, cumin seeds, and mace to the onions.

   2.Sauté for 1 minute until spices crackle and fragrance releases.

   3.Add ginger-garlic paste and slit green chilies; cook until raw smell disappears (1 min).

   TIPCrack the black cardamom pods slightly before adding for fuller flavour.
4. 4
   saute · ~6 min

   Sear the mutton with powdered spices.

   1.Add mutton pieces and coriander powder, red chili powder, turmeric powder, and salt.

   2.Sauté on medium-high heat for 5-6 minutes, stirring frequently until mutton is well-browned.
5. 5
   simmer · ~3 min

   Simmer the yogurt into the masala.

   1.Lower the heat. Add whisked yogurt in two batches, stirring continuously to prevent curdling.

   2.Cook for 2-3 minutes until the yogurt blends in and oil begins to surface at the edges.
6. 6
   pressure cook · ~25 min

   Pressure cook the mutton.

   1.Pour in 2 cups water and stir well, scraping up any browned bits from the bottom.

   2.Close the pressure cooker lid. Cook on medium heat for 4-5 whistles, then lower heat and cook 10 more minutes.

   3.Let pressure release naturally. Open the lid — mutton should be fork-tender.

   TIPThe mutton stock should reduce to about 1½ cups. Boil uncovered for a few minutes if too thin.
7. 7
   mix · ~3 min

   Layer the rice and stock for dum.

   1.Count the mutton stock left in the cooker — it should be about 1.5 cups. Transfer mutton and stock to a heavy-bottomed pot.

   2.Add 1.75 cups fresh water over the mutton. Bring to a boil.

   3.Add drained rice, lemon juice, and half the chopped mint. Stir gently once and bring back to a boil.
8. 8
   steam · ~20 min

   Seal and cook on dum.

   1.When most of the water is absorbed and the surface of the rice looks moist (about 70% cooked), lower the heat to the absolute minimum.

   2.Drizzle saffron water over the rice. Sprinkle garam masala and remaining mint.

   3.Cover tightly with a lid — seal edges with a strip of wheat dough if possible — and place a hot tawa underneath.

   4.Cook on dum for 18-20 minutes. Do not open the lid during this time.

   TIPA heavy tawa under the pot diffuses heat and prevents the bottom from scorching.
9. 9
   rest · ~5 min

   Rest before opening.

   1.Switch off the heat and let the pot rest, still sealed, for 5 minutes.

   2.Remove the lid carefully so condensation doesn't drip into the rice.
10. 10
    assemble · ~2 min

    Fluff and finish the pulao.

    1.Gently fluff the rice with a fork, folding the mutton pieces into the grains evenly.

    2.Transfer to a serving platter. Top with reserved fried onions and fresh coriander leaves.

Cuisines we love