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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
Prepare the Rice and Saffron
Make the Mutton Koftas (Matschgand)
Prepare the Spiced Yogurt Base
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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.
This kashmiri recipe takes 80 minutes to prepare and yields 4 servings. At 958.24 calories per serving with 42.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Koftas in Gravy
Assemble and Dum Cook the Pulao
Rest and Serve
Replace mutton mince with chicken mince for a lighter version. Adjust cooking time for the koftas accordingly, as chicken cooks faster.
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.
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.
Garnish with fried cashews, almonds, and raisins for a more festive and rich pulao, similar to a Shahi Pulao.
The mutton mince provides high-quality protein, crucial for muscle growth, tissue repair, and overall body function.
Spices like fennel (saunf), ginger (sonth), and asafoetida (hing) are traditionally used in Kashmiri cuisine to aid digestion and prevent bloating.
Spices like cardamom, cloves, and cinnamon are not just for flavor; they contain antioxidants and have anti-inflammatory properties.
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.
Yes, but be cautious. Kashmiri red chili powder is known for its vibrant color and mild heat. Regular chili powder is much hotter, so use about half the amount and adjust to your taste.
Matschgand Pulao is a rich, celebratory dish. It's a good source of protein from mutton, which is essential for muscle building and repair. However, it is also high in calories and fats from the ghee, oil, and red meat. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Matschgand Pulao (around 450g) contains approximately 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil and ghee used.
Yes, you can adapt this recipe for a pressure cooker. Follow the steps until adding the rice and water. After bringing it to a boil, close the lid and cook on high pressure for 1 whistle. Then, reduce the heat to low and cook for 5-7 minutes. Allow the pressure to release naturally before opening.