Mutton/Beef Pulao

Mutton Pulao is a traditional rice dish. It is usually served at dinner in very special occasions. There are lots of varieties of pulao. It is made in multiple styles in different regions of Pakistan and India. Some people like it spicy and some love to eat it with light spices. People make it with beef, mutton, chicken and even with prawns. Meat broth is the basic ingredient of this dish because it gives a unique flavor to the rice. Please follow the recipe below to make this amazing rice dish. And do not forget to give comments if you like it.

Ingredients for Broth/Stock/Yakhni:

Beef/Mutton                                                                                  750 grams

Garlic                                                                                               2 (whole)

Fennel seeds                                                                                  1 tbsp

Coriander seeds                                                                            1 tbsp

Salt                                                                                                   to taste

Ingredients for Pulao:

Onions                                                                                             2 medium (sliced)

Yogurt                                                                                              1 cup

Garlic paste                                                                                    1 tsp

Ginger paste                                                                                   1 tsp

Staranees (Phool Badyan)                                                            3-4

Mace spice/javitri                                                                         2 flowers

Basmati rice                                                                                    750 grams

Green chilies                                                                                  6 (whole)

Clarified butter / Oil                                                                     3/4 cup

Cloves                                                                                              6 – 7

Black cardamoms                                                                          2 – 3

Green cardamoms                                                                        4 – 5

Cinnamon sticks                                                                             3 – 4 small pieces

Black pepper seeds                                                                      8 – 10

Black Cumin Seeds (Pulao Zeera)                                               ½ tsp

Bay Leaves                                                                                      2-3

For Grinding:

Cloves                                                                                              10-12

Black pepper seeds                                                                      1 tsp

Fennel seeds                                                                                  1 tbsp

Coriander seeds                                                                            1 tbsp

Green cardamoms                                                                        5-6

Cinnamon sticks                                                                             2 sticks

Red button chilies                                                                         6-8

Mace spice/javitri                                                                         1 flower

Cumin seeds                                                                                   1 tbsp

Black cardamoms                                                                          3-4

Nutmeg/jaifal                                                                                 ¼ nutmeg

Method for Broth/Stock/Yakhni:

Take Garlic, funnel seeds and coriander seeds and tie them in a thin cloth and make a small pouch of it. Take beef/mutton in a pan; add 8 glass of water and salt. Take Garlic, Funnel seeds and Coriander seeds pouch and dip it into the water. Cook until the mutton/beef is tender (but not completely done as we need to cook meat with the rice also) and water reduces to about six glasses. Separate the broth (yakhni) and meat pieces properly. Strain the broth and take out the pouch from the broth; discard funnel seeds, coriander seeds and add the garlic cloves to the stock.

Method for Pulao:

Soak rice in water for 30 minutes at least. Grind all the ingredients listed for grinding in crushed form, do not powder it. Heat clarified butter/oil in large pan; add cloves, black pepper seeds, Black Cumin Seeds (Pulao Zeera), Black cardamoms, Green cardamoms, Cinnamon sticks, Bay Leaves, Staranees (Phool Badyan) and mace spice/javitri into the oil and fry. Add onions and fry until golden brown. Take half of the brown onions out of pan. Add yogurt, crushed spices, meat, garlic paste and ginger paste. Cook for 5 minutes add 6 glasses of broth. Remove all the water from the rice and when the broth starts boiling add rice. Cook rice until all the water dry, add fried onions and green chilies. Slow down the flame, tightly cover the pan with lid and cook for 10 minutes. Serve garlic meat pulao with raita and salad.

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