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A rich and aromatic one-pot rice dish from Rajasthan. Tender mutton pieces and fragrant basmati rice are slow-cooked in ghee with a blend of whole spices, creating a truly royal and satisfying meal.
For 4 servings
Prepare the Rice and Mutton. Rinse the basmati rice under cold water until it runs clear. Soak in fresh water for 30 minutes, then drain completely. In a bowl, combine the mutton pieces with 1 tbsp ginger-garlic paste, half of the whisked curd (1/4 cup), and 1/2 tsp salt. Mix well and set aside to marinate for at least 20 minutes.
Sauté Aromatics and Onions. Heat ghee in a 5-liter pressure cooker over medium heat. Add the whole spices: bay leaves, cinnamon stick, black and green cardamoms, cloves, black peppercorns, and cumin seeds. Sauté for 30-40 seconds until they release their aroma. Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown (birista). This step is crucial for the pulao's color and flavor.
Cook the Mutton Masala. Add the remaining 1 tbsp of ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears. Add the marinated mutton pieces and increase the heat to high. Sear the mutton for 5-6 minutes, stirring occasionally, until browned on all sides. This locks in the juices.
Add Spices and Curd. Lower the heat to low. Add the spice powders: red chili, coriander, and turmeric powder, along with the remaining salt. Mix well and cook for a minute. Add the remaining whisked curd (1/4 cup). Stir continuously for 2-3 minutes to prevent curdling, until the oil begins to separate from the masala.
Pressure Cook the Mutton. Pour in 1 cup of water and stir well, scraping the bottom of the cooker. Secure the lid and pressure cook on high heat for 4-5 whistles. Then, reduce the heat to low and simmer for 10 minutes. Turn off the heat and allow the pressure to release naturally. This will cook the mutton to about 90% doneness.
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A rich and aromatic one-pot rice dish from Rajasthan. Tender mutton pieces and fragrant basmati rice are slow-cooked in ghee with a blend of whole spices, creating a truly royal and satisfying meal.
This rajasthani recipe takes 90 minutes to prepare and yields 4 servings. At 625.86 calories per serving with 41.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Cook the Pulao. Open the cooker. Gently add the drained basmati rice, chopped mint leaves, half of the chopped coriander leaves, garam masala, and lemon juice. Pour in the remaining 2 cups of water. Stir very gently to combine everything without breaking the rice grains. Check the seasoning and add more salt if needed. The water should be about 1 inch above the rice.
Final 'Dum' Cooking. Secure the lid again. Cook on high heat for 1 whistle. Immediately turn the heat to the lowest possible setting and let it cook for 5-7 minutes. This 'dum' or steaming process is key for fluffy rice. Turn off the heat completely and let the cooker rest, unopened, for at least 10-15 minutes. This allows the grains to firm up and absorb all the steam.
Serve. Open the lid and gently fluff the pulao with a fork, mixing from the sides to avoid breaking the rice. Garnish with the remaining fresh coriander leaves. Serve hot with boondi raita, kachumber salad, and papad.
Replace mutton with bone-in chicken pieces. Reduce the initial pressure cooking time to 2 whistles on high heat, with no simmering time.
Substitute mutton with 2 cups of mixed vegetables like carrots, peas, beans, and potatoes, or 250g of paneer cubes. Skip the initial pressure cooking step for the vegetables; add them after frying the onions and cook the pulao directly.
For a more authentic Rajasthani kick, add 2-3 dried Mathania red chilies along with the whole spices. You can also increase the amount of green chilies or red chili powder.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy throughout the day.
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia. It also contains essential B-vitamins like B12, crucial for nerve function.
The whole spices used, such as cumin, cloves, and ginger, are known for their digestive properties, helping to stimulate digestive enzymes and improve gut health.
A single serving of Marwari Mutton Pulao (approximately 450g) contains an estimated 650-750 calories, depending on the fat content of the mutton and the amount of ghee used.
It is a rich and calorie-dense dish. However, it offers significant benefits, being an excellent source of protein from mutton for muscle health and energy from carbohydrates. The use of whole spices also provides various micronutrients. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. Use a heavy-bottomed pot with a tight-fitting lid. The mutton will take longer to cook, about 60-75 minutes on low heat until tender. Once the rice is added, cover and cook on the lowest heat for 15-20 minutes until the water is absorbed.
The main difference lies in the cooking method. In pulao, the meat/vegetables and rice are cooked together in a measured amount of water (absorption method). In biryani, the rice is par-boiled separately and then layered with a separately cooked meat/vegetable gravy, and then slow-cooked ('dum') together.
Marwari Mutton Pulao is a complete meal in itself. It pairs wonderfully with a cooling side like Boondi Raita or plain curd, a fresh Kachumber salad (chopped onion, tomato, cucumber), and roasted papad.