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Punjabi Meat pulao देसी मटन वाले चावल Punjabi Mutton biryani recipe

Punjabi Meat pulao देसी मटन वाले चावल Punjabi Mutton biryani recipe

Name: Punjabi Meat pulao देसी मटन वाले चावल Punjabi Mutton biryani recipe
Prep time: 10 min
Cook time: PT35-40M
Total time: PT45-50M
Yield: 2-4
Cuisine: Indian
Ingredients: fried onions; mutton with bones; sella basmati rice

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Garma garam चावल, juicy मटन aur देसी घी ki woh khushboo… पंजाबी घरों mein Meat Wale चावल sirf khaana nahi, poora comfort emotion hai.

Prep Time: 10 minutes Cook Time: 35-40 minutes

Total Time 45-50 minutes

Servings: 2-4

Cuisine: IndianPunjabi

Punjabi Meat pulao देसी मटन वाले चावल Punjabi Mutton biryani recipe Recipe - Ranveer Brar

Ingredients

For Cooking Mutton

In a pressure cooker, add oil, ghee, once it’s hot, add onions, mutton with bones and cook for a while.
Add salt to taste, ginger garlic paste, green cardamom, cloves, mace, black cardamom and cook for 2-3 minutes.
Now, add green chillies, prepared curd mixture and cook for another 4-5 minutes until oil separates from the masala.
Add fried onion, fresh coriander leaves, give it a good mix, cover it with the lid and cook for 7-8 whistles or until mutton gets 80-90% cooked.
Leave it aside to depressurize the cooker for a while.

For Curd Mixture

In a bowl, add curd, degi red chili powder, turmeric powder, cumin powder, coriander powder and give it a good mix.
Keep it aside for further use.

For Punjabi Meat Wale Chawal

In a handi, add oil, ghee, once it’s hot, add onion and cook for 4-5 minutes until onions turn light brown in colour.
Add cinnamon stick, bay leaf, cloves, black peppercorns, black cardamom and cook for a minute.
Add cooked mutton, tender coriander stems, mint leaves, crushed black peppercorns, salt to taste, water and give it a quick boil.
Add soaked sella basmati rice, salt to taste, water, give it a good mix, cover it with the lid and let it cook for 12-15 minutes until it’s cooked.
Transfer the pulao into the serving dish, garnish it with fried onions, mint sprig and coriander sprig.
Serve hot with prepared raita.

For Raita

In a pan, add fennel seeds, cumin seeds, fenugreek seeds, salt to taste, roast for 2-3 minutes until it’s aromatic.
Add chilli flakes and roast for a minute.
Transfer it into the mortar pestle and grind it into the coarse powder.
Transfer the powder into the bowl, add curd and give it a good mix.
Keep it aside for further use.

Process

For Cooking Mutton

In a pressure cooker, add oil, ghee, once it’s hot, add onions, mutton with bones and cook for a while.
Add salt to taste, ginger garlic paste, green cardamom, cloves, mace, black cardamom and cook for 2-3 minutes.
Now, add green chillies, prepared curd mixture and cook for another 4-5 minutes until oil separates from the masala.
Add fried onion, fresh coriander leaves, give it a good mix, cover it with the lid and cook for 7-8 whistles or until mutton gets 80-90% cooked.
Leave it aside to depressurize the cooker for a while.

For Curd Mixture

In a bowl, add curd, degi red chili powder, turmeric powder, cumin powder, coriander powder and give it a good mix.
Keep it aside for further use.

For Punjabi Meat Wale Chawal

In a handi, add oil, ghee, once it’s hot, add onion and cook for 4-5 minutes until onions turn light brown in colour.
Add cinnamon stick, bay leaf, cloves, black peppercorns, black cardamom and cook for a minute.
Add cooked mutton, tender coriander stems, mint leaves, crushed black peppercorns, salt to taste, water and give it a quick boil.
Add soaked sella basmati rice, salt to taste, water, give it a good mix, cover it with the lid and let it cook for 12-15 minutes until it’s cooked.
Transfer the pulao into the serving dish, garnish it with fried onions, mint sprig and coriander sprig.
Serve hot with prepared raita.

For Raita

In a pan, add fennel seeds, cumin seeds, fenugreek seeds, salt to taste, roast for 2-3 minutes until it’s aromatic.
Add chilli flakes and roast for a minute.
Transfer it into the mortar pestle and grind it into the coarse powder.
Transfer the powder into the bowl, add curd and give it a good mix.
Keep it aside for further use.