Matschgand Pulao
Aromatic Kashmiri pulao featuring tender minced mutton koftas simmered in a rich, spicy yogurt gravy. This Wazwan classic is a fragrant one-pot meal, perfect for special occasions, showcasing the unique flavors of fennel and ginger.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Rice and Saffron
- b.Wash the basmati rice under running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
- c.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.
- 2
Step 2
- a.Make the Mutton Koftas (Matschgand)
- b.In a large bowl, combine the minced mutton, 1.5 tsp fennel powder, 1 tsp ginger powder, garam masala, 0.25 tsp asafoetida, and 1 tsp salt.
- c.Knead the mixture vigorously with your hands for 5-7 minutes until it becomes smooth, sticky, and paste-like. This is crucial for tender koftas.
- d.Lightly grease your palms with oil. Divide the mixture and shape it into 12-16 small, oblong koftas, about 1.5 inches long.
- 3
Step 3
- a.Prepare the Spiced Yogurt Base
- b.In a separate bowl, ensure the yogurt is whisked until completely smooth to prevent curdling.
- c.Add the Kashmiri red chili powder, turmeric powder, 1 tsp fennel powder, and 1 tsp ginger powder to the yogurt. Mix well to form a uniform paste.
- 4
Step 4
- a.Cook the Koftas in Gravy
- b.Heat the mustard oil in a heavy-bottomed pan or handi over medium-high heat until it just starts to smoke. Immediately reduce the heat to low and let it cool slightly.
- c.Add the whole spices: cinnamon stick, black and green cardamoms, cloves, and shahi jeera. Sauté for 30 seconds until fragrant.
- d.Add the remaining 0.25 tsp of asafoetida.
- e.Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously for 2-3 minutes on low heat to prevent splitting.
- f.Continue cooking until the oil begins to separate from the yogurt base. Gently place the mutton koftas into the gravy.
- g.Add 1 cup of hot water and the remaining 1.5 tsp of salt. Stir gently and bring to a simmer.
- h.Cover the pan and cook on low heat for 15-20 minutes, allowing the koftas to cook through and become firm.
- 5
Step 5
- a.Assemble and Dum Cook the Pulao
- b.Add the drained basmati rice to the pan with the koftas and gravy. Gently mix, being careful not to break the koftas.
- c.Pour in the remaining 2.5 cups of hot water. The water level should be about an inch above the rice.
- d.Bring the mixture to a rolling boil over medium-high heat.
- e.Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron milk and the 2 tbsp of ghee evenly over the rice.
- f.Cover the pan with a tight-fitting lid. For a better seal (dum), you can wrap the lid in a clean kitchen towel.
- g.Cook on dum for 18-20 minutes without opening the lid.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This allows the flavors to meld and the rice grains to firm up.
- c.Open the lid and gently fluff the rice with a fork.
- d.Serve the Matschgand Pulao hot, garnished with fried onions if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest koftas, ensure the mutton mince is very fine and knead it well until it forms a smooth, pliable dough.
- 2Always add the whisked yogurt on low heat while stirring continuously to prevent it from curdling and ensure a smooth gravy.
- 3Smoking the mustard oil before adding spices is a traditional technique that mellows its pungent flavor and adds an authentic Kashmiri taste.
- 4Do not skip the 10-minute resting period after cooking. It's essential for perfectly fluffy and separate grains of rice.
- 5For a richer flavor, you can lightly brown the koftas in a little oil before adding them to the gravy.
- 6Using freshly ground fennel and ginger powder will significantly enhance the aroma and flavor of the pulao.
Adapt it for your goals.
Protein Swap
Replace mutton mince with chicken mince for a lighter version. Adjust cooking time for the koftas accordingly, as chicken cooks faster.
VegetarianVegetarian
For a vegetarian alternative, use crumbled paneer or a mixture of mashed potatoes and paneer to make the koftas. Ensure they are firm enough to hold their shape.
Spice LevelSpice Level
Increase the amount of Kashmiri red chili powder for a more vibrant color and slightly more heat, or add a slit green chili along with the whole spices for a sharper kick.
Added RichnessAdded Richness
Garnish with fried cashews, almonds, and raisins for a more festive and rich pulao, similar to a Shahi Pulao.
Why this is on our healthy list.
Excellent Source of Protein
The mutton mince provides high-quality protein, crucial for muscle growth, tissue repair, and overall body function.
Aids Digestion
Spices like fennel (saunf), ginger (sonth), and asafoetida (hing) are traditionally used in Kashmiri cuisine to aid digestion and prevent bloating.
Rich in Aromatic Spices
Spices like cardamom, cloves, and cinnamon are not just for flavor; they contain antioxidants and have anti-inflammatory properties.
Frequently asked questions
There are three key steps: 1. Whisk the yogurt until it's completely smooth before adding spices. 2. Ensure the pan is on very low heat when you add the yogurt mixture. 3. Stir continuously and vigorously for 2-3 minutes after adding the yogurt until it's well incorporated and heated through.