Degi Mutton Pulao Recipe
- 3 years ago
ngredients for Mutton Marination:
Mutton 1 kg
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Lemon juice 1 ½ tbsp
Cumin powder 1 tbsp
Coriander powder 1 ½ tbsp
Red chili powder 1 tbsp
Black pepper powder 1 tbsp
Fennel powder 1 tsp
Ingredients for Mutton Stock:
Marinated Mutton 1 kg
Oil 3 tbsp
Water 1 L
Ingredients for Mutton Pulao:
Oil 3+3 tbsp
Marinated mutton
Cinnamon stick 1 inch
Black cardamom 3-4
Water 1 L
Cloves 10-12
Mace 1/2 inch
Star anise 2-3
Nutmeg 1/2 inch
Cumin seeds 1 tsp
Red chili powder 1 ½ tbsp
Black peppercorns 10-12
Red chili powder 1 ½ tbsp
Onion (sliced) 1 cup
Green chilies 2-3
Ginger garlic paste 1 tbsp
Yogurt 1/2 cup
Salt to taste
Guard Basmati Rice 2 cups
Water (for soaking) as required
Tomato slices 4-5
Green coriander (Chopped) as required
Mint leaves (chopped) 1 tbsp
Lemon slices 3-4
Kewra essence 1/2 tsp
Mutton stock 4 cups
Soaked rice 2 cups
Directions for Mutton Marination:
1. In a bowl add mutton, ginger garlic paste, yogurt, lemon juice, coriander powder, fennel powder and marinate for 10-15 mins.
Directions for Mutton Stock Preparation:
2. In a pot heat oil and add marinated mutton, cook for 8-10 minutes or until changes color.
3. Now add water and cover with lid, cook for 35-40 minutes or until meat is 85% cooked.
4. Now take the mutton out and reserve the stock for later use.
Directions for Mutton Pulao Preparation:
5. In a bowl add Guard Basmatic Rice and water, soak for 25-30 minutes.
6. In a pot heat oil and add onion, cook until light golden in color. Now add ginger garlic paste, cinnamon stick, cardamom, cloves, mace, star anise, nutmeg, black peppercorns and cook for 1-2 minutes.
7. Now add boiled meat, red chili powder, yogurt, salt and cook on high flame for 3-4 minutes.
8. Now add mutton stock and bring it to boil. Add soaked rice and cook until 80% water has evaporated.
9. Steam for 10 minutes and serve hot.
Preparation time: 10-15 mins
Cooking time: 45-60 mins
Serving: 3-4
Mutton 1 kg
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Lemon juice 1 ½ tbsp
Cumin powder 1 tbsp
Coriander powder 1 ½ tbsp
Red chili powder 1 tbsp
Black pepper powder 1 tbsp
Fennel powder 1 tsp
Ingredients for Mutton Stock:
Marinated Mutton 1 kg
Oil 3 tbsp
Water 1 L
Ingredients for Mutton Pulao:
Oil 3+3 tbsp
Marinated mutton
Cinnamon stick 1 inch
Black cardamom 3-4
Water 1 L
Cloves 10-12
Mace 1/2 inch
Star anise 2-3
Nutmeg 1/2 inch
Cumin seeds 1 tsp
Red chili powder 1 ½ tbsp
Black peppercorns 10-12
Red chili powder 1 ½ tbsp
Onion (sliced) 1 cup
Green chilies 2-3
Ginger garlic paste 1 tbsp
Yogurt 1/2 cup
Salt to taste
Guard Basmati Rice 2 cups
Water (for soaking) as required
Tomato slices 4-5
Green coriander (Chopped) as required
Mint leaves (chopped) 1 tbsp
Lemon slices 3-4
Kewra essence 1/2 tsp
Mutton stock 4 cups
Soaked rice 2 cups
Directions for Mutton Marination:
1. In a bowl add mutton, ginger garlic paste, yogurt, lemon juice, coriander powder, fennel powder and marinate for 10-15 mins.
Directions for Mutton Stock Preparation:
2. In a pot heat oil and add marinated mutton, cook for 8-10 minutes or until changes color.
3. Now add water and cover with lid, cook for 35-40 minutes or until meat is 85% cooked.
4. Now take the mutton out and reserve the stock for later use.
Directions for Mutton Pulao Preparation:
5. In a bowl add Guard Basmatic Rice and water, soak for 25-30 minutes.
6. In a pot heat oil and add onion, cook until light golden in color. Now add ginger garlic paste, cinnamon stick, cardamom, cloves, mace, star anise, nutmeg, black peppercorns and cook for 1-2 minutes.
7. Now add boiled meat, red chili powder, yogurt, salt and cook on high flame for 3-4 minutes.
8. Now add mutton stock and bring it to boil. Add soaked rice and cook until 80% water has evaporated.
9. Steam for 10 minutes and serve hot.
Preparation time: 10-15 mins
Cooking time: 45-60 mins
Serving: 3-4