mazydar mutton pulao || yahni pulao || recipe by nosheen || white pulao || recipe in decrepition

Here is a recipe for Mutton Pulao ¹:
Ingredients:
- 1 cup oil
- 1 tablespoons whole cumin seeds
- 1 onions sliced (not chopped)
- 1 spoon ginger garlic paste
- 500g mutton
- zeera darchini Kalli Mirch
long kala zeera choti illachi
bari illachi
- 4 teaspoons salt or to taste
- 2 cups white basmati rice (washed and soaked for a minimum of 30 minutes in water before using)
- 4 cups/1 liter water
- Whole Spices to Wrap in Cloth (Potli)
- 2.5 tablespoon coriander seed
-2.5 tablespoon fennel seeds
-1 onion medium
-1 whole garlic
Instructions:
1.pot on heat and add some water, mutton, onion, garlic, coriander seeds and fennel seeds and salt and allow this to simmer covered on medium heat for about 15 minutes. If the mutton isn't cooked through by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch.
2. Heat the oil in a deep pot. Add the sliced onions and sauté well, stirring often so the onions brown evenly.
3. Once the onions and a deep golden brown, add the garlic, ginger, whole cumin seeds and all spices and mutton. Sauté this well, stirring often and ensuring the mutton gets good contact with the base of the pot, which will help it to brown well.
4. Add in the pre-soaked rice. You'll need to check there is enough water in your pot - the way I do this is I put my finger in so the tip of my finger touches the rice. The water should be coming up to the first line on my finger. If there is too little, add some more water in till it reaches that level. If there is too much, scoop a bit out using a cup (but avoid this because you're scooping out flavor!)
6. Cook this on high, stirring the sides with once or twice in between to ensure the rice isn't sticking (careful not to break the rice! No stirring, please!)
7. Once the majority of the water has evaporated but the rice still looks moist, turn the flame down to the lowest possible setting, cover tightly and allow the rice to steam cook (known as dum in Urdu) for a minimum of 10 minutes and for up to 20 minutes.
8. Lift the lid and fluff up the rice using a slotted spoon or fork. This helps prevent the rice from sticking together or clumping, especially if you don't plan on serving immediately.
#family #foryou #happycooking #mutton #pulao