Tag Archives: Pulao

White Mutton Pulao

White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤

Ayesha’s Kitchen

Ingredients:

  • 3 cups Basmati rice (soaked 30 mins before use)
  • 1 kilo mutton with bone (ideal is chops)
  • 1.5 large brown onion (sliced thinly)
  • 2 cloves of garlic (smashed roughly)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 green chillies
  • 4 cloves
  • 1 tspn coriander seeds
  • 2 large cinnamon sticks
  • 2 small cardamoms (lightly smashed)
  • 5 to 6 peppercorns
  • A small piece of mace and nutmeg
  • Salt to taste
  • 1 tbspn cumin seeds
  • ¼ cup oil & 2 tbspns full of ghee

Method:

  1. In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
  2. In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
  3. Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
  4. Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.

Mutton Yakhni Pulao

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR YAKHNI

  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt

FOR PULAO

  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves

Method:

  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

Channa Pulao/ Chickpea Pulao

Channa Pulao is one of the famous rice dishes of Pakistani Cuisine. These rice are served with roasts and steamed meat …..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • 1 can boiled chickpeas (discard the water and keep the chickpeas)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add chickpeas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.

Mutton Pulao (Mutton Pilav)

Mutton Pulao is one of the famous dishes of Pakistan (especially Punjab province) and Afghanistan. This is a very mild aromatic dish of rice and meat and is extremely nutritious…..

Ayesha's Kitchen

Ingredients:

FOR STOCK

  • 1 kg mutton chops/ mutton pieces (pieces with some fats on)
  • 7 ½ cups water
  • 1 tbspn dry coriander
  • 1 tbspn cumin seeds
  • 4 black cardamoms
  • 1 tspn black peppercorns
  • 1 tbspn mace
  • 1 tbspn cracked nutmeg
  • 1 tspn cloves
  • 4 – 6 garlic cloves
  • 1 tspn crushed ginger
  • 1 bay leaf
  • 2 ½ tspns salt
  • Few saffron strands
  • 1 big piece of cinnamon
  • 1 tbspn dried fenugreek leaves
  • 1 onion sliced

FOR PULAO

  • ¾ cup oil/ ghee
  • 1 small onion sliced
  • 2 tbspns yogurt
  • 3 ½ cups super kernel rice
  • Some ginger juliennes
  • 2 green chilllies
  • Some water to soak the rice

(you can use basmati rice instead)

Procedure:

-In a pressure cooker or in a simple vessel place all the ingredients given for stock and cook until the meat in tender. If cooking in a pressure cooker, make sure you don’t overdo the meat. The meat should not be over cooked.

-Strain and reserve the stock and meat. Dispose of the residue of whole spices and vegetables.

-In a separate vessel, heat some oil or ghee (use ghee for rich and heavy Pulao) and fry onion and ginger juliennes in it.

-When the onion is golden brown add boiled meat and yogurt. Stir and cook for 1 minute. Now add 7 cups of stock and bring it to a boil.

-Add soaked rice and cook on medium heat until very less water is left. Add green chilllies and cover the vessel and let the Pulao cook on slow flame for 5- 10 minutes or until the whole water is absorbed and rice are dry.

-Serve.