Gluten-Free Mutton Buckwheat Pilaf Recipe

About this recipe

An aromatic gluten-free mutton buckwheat pilaf cooked with tender mutton chunks, warm spices, and hearty buckwheat, offering a rich and satisfying dinner experience.

Ingredients

• 250 g Mutton
• 1 Kg Hulled Buckwheat Groats
• Pcs Epi Yogurt Mango
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 150 Gms Green Cardamom
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat oil in a rice cooker on the sauté setting. Add cumin seeds, cinnamon stick, green cardamom, cloves, and bay leaf. Sauté until aromatic.
2. Step 2: Add sliced onions and cook until golden brown.
3. Step 3: Add the ginger-garlic paste and slit green chili. Sauté for 2-3 minutes until the raw fragrance disappears.
4. Step 4: Stir in the chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
5. Step 5: Add the mutton pieces, mix well, and cook for 8-10 minutes until the mutton is browned and coated with the spices.
6. Step 6: Lower the heat. Stir in the whisked yogurt and cook for another 5-7 minutes, ensuring it doesn’t curdle.
7. Step 7: Add the rinsed buckwheat groats and mix well with the mutton masala. Pour in 500 ml of water and adjust salt to taste.
8. Step 8: Close the rice cooker lid and cook on the ‘rice’ setting or until the buckwheat is tender and the mutton is fully cooked.
9. Step 9: Once done, let it sit covered for 5 minutes. Garnish with chopped coriander and mint leaves before serving.