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How to make Mutton Pulao
Here is a simple fuss free way to make mutton pulao or a spicy rice preparation consisting of lamb pieces and cooked in a Pressure Cooker. It is an all in one meal and is tasty as well as nutritious.
Unfamiliar with the word 'pulao' ?
pilau , pilaf , pilaff , pilao , pilaw or pulao (pɪˈlaʊ, ˈpɪlæf, pɪˈlaʊ, pɪˈlɔː, pʊˈlaʊ)
a dish originating from the East, consisting of rice flavoured with spices and cooked in stock, to which meat, poultry, or fish may beadded (Source - Dictionary.com)
Pilaf or Pulao are usually part of Asian, Middle Eastern, Latin American, Caribean and East African cuisines.
The origin of the word is derived from Sanskrit 'pulaka'
What is a Pressure Cooker?
A pressure cooker is a thick metal vessel used especially in Indian cooking using steam. It comes in various sizes and most are more or less the same. It is usually deep bottomed and has a handle, a lid with a corresponding handle and a nozzle at the center of the lid atop which a whistle sits. Once the pressure builds inside, the steam is let out by a side small vent next to the whistle as well as from the whistle, which does not go flying, rather just dances up and comes back down to its original position on the nozzle once the steam has been let out. The whistle counts are indicators of the cooking time. (Two whistles, Three whistles!!)
It is available in most super markets and stores selling kitchen utensils.
- 8-10 pieces Lamb, (mutton or lamb chops)
- 1 cup Rice, the thin variety is preferable
- 1 large Onion, finely chopped
- A small bunch Whole Garam Masala, consisting of a few cloves, a big cardamom, bay leaves, pepper corns
- 1/2 Teaspoon Turmeric (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 2 Teaspoon Salt, or to taste..
- 2 Teaspoon Ginger Garlic paste
- 2 Tablespoon Oil
- 2 1/4 cups Water
- Wash, peel and finely chop the onion.
- Wash, clean, remove the extra fat off the lamb pieces and chop them into smaller portions for better taste and for it to be cooked till tender
3. Heat the oil in the Pressure Cooker and add the cloves, cardamom, bay leaves and peppers to it.
4. Once they start crackling, add the onions and fry till they are a deep golden brown (just short of burnt!)
5. Add the ginger garlic paste too and fry it all
6. Next add the chopped lamb pieces followed by red chilli powder, coriander powder and salt.
7. Fry and cook the mutton along with the onions till the flesh starts to detach from the bone. (That is your check!)
8. Now add 2 1/4 cups of water to the pressure cooker and cover and pressure cook it for 10 minutes. Basically, when 1 whistle blows, lower the heat and keep it on for 10 more minutes.
9. Let the pressure subside and then open carefully.
10. Next, wash the rice separately and add the rice to this mutton gravy in the Pressure Cooker. (Do not add any additional water at this time)
11. You may check for salt and add accordingly.
12. Close the Pressure Cooker again and cook for 4 whistles which is equivant to 5-7 minutes after the first whistle.
13. Once the pressure is out, open carefully and the pulao is ready!
As shown in the picture above, the rice should be nice and dry and not sticky and the lamb pieces will be well mixed with the rice. This preparation allows both the rice and mutton to cook well and intermingle with the spices and meat taste.
A good accompaniment to this wonderful rice and meat dish is plain yogurt. If the spice level is high, it helps you manage the spices better and also aids in digestion.