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Punjabi Meat pulao देसी मटन वाले चावल Punjabi Mutton biryani recipe
Garma garam चावल, juicy मटन aur देसी घी ki woh khushboo… पंजाबी घरों mein Meat Wale चावल sirf khaana nahi, poora comfort emotion hai.
45-50 minutes
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.
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