Spiced Mutton Pulao With Cucumber Raita Recipe

About this recipe

A fragrant and hearty mutton pulao cooked with basmati rice, whole spices, and caramelized onions, paired with a cooling cucumber raita for a balanced dinner.

Ingredients

• 250 g Mutton
• Pcs Epi Yogurt Mango
• 1 kg Basmati Rice
• 500g Cucumber
• - Onion
• 250g Green Chilli
• 250g Ginger
• 250g Garlic
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 500 g Ghee
• 250g Coriander
• 200 ml Kachi Ghani
• 200 ml Sesame Oil
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt
• - Cardamom
• 1 l Soyabean Oil

Instructions

1. Heat vegetable oil and ghee in a heavy-bottomed pan. Add whole spices (bay leaf, cinnamon stick, cardamom pods, cloves, and cumin seeds) and sauté for 30 seconds until aromatic.
2. Add sliced onions and cook on medium heat until golden brown and caramelized, about 10 minutes.
3. Add grated ginger, minced garlic, and slit green chilies. Sauté for another 2 minutes.
4. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the mixture releases oil.
5. Add mutton pieces and stir well to coat with the spices. Cook for 5 minutes, stirring occasionally, until the mutton begins to brown.
6. Drain the soaked rice and add it to the pan. Mix gently to combine with the mutton and spices.
7. Pour boiling water into the pan, season with salt, and cover with a tight-fitting lid. Cook on low heat for 20 minutes or until the rice is fluffy and the mutton is tender.
8. In a separate bowl, prepare cucumber raita by mixing grated cucumber, whisked yogurt, chopped mint, and a pinch of salt.
9. Garnish the pulao with chopped coriander leaves and serve hot with cucumber raita.