Ramadan Special: Shahjahani Mutton Pulao! (ramzan special mutton recipes, mutton iftar recipes)

Ramadan Special: Shahjahani Mutton Pulao!

Inspired by Salma Yusuf Husain's book “The Mughal Feast”, I've adapted the iconic “Zeer Biryan Roomi” recipe with minor tweaks for ease and convenience. A flavorful delight fit for the holy month!

Ingredients:

Mutton Marination:

500g mutton (biryani cut), washed and drained
¼ cup onion juice
2 tsp fresh ginger juice
2 tsp coarsely ground coriander seeds
Salt, to taste

Pulao Ingredients:

8 green cardamom pods
2-3 pinches of saffron threads
1 cup plain yoghurt/dahi
6 tbsp ghee
2 tsp cumin seeds
8 cloves
1-inch cinnamon stick
500g basmati rice, soaked for 10-15 minutes and drained
Water, as required
Salt, to taste

Instructions:

Marination:

In a large bowl, combine mutton, onion juice, ginger juice, coriander seeds, and salt. Mix well.
Cover and refrigerate for at least 2 hours.

Cooking the Mutton:

Grind the green cardamom and saffron into a fine powder.
Whisk together the yoghurt and spice mixture. Pour over the marinated mutton. Mix well to coat evenly.
Heat 3 tbsp of ghee in a pressure cooker over medium heat.
Add cumin, cloves, and cinnamon. Cook until fragrant.
Add the marinated mutton pieces along with the marinade. Cook until the oil separates.
Add 2-3 cups of water and pressure cook for 5-6 whistles or until the mutton is tender.

Cooking the Rice:

Add soaked rice, water (1 inch above the rice level), salt, and 3 tbsp of ghee to the pressure cooker. Mix well.
Pressure cook for 1 whistle or until the rice is cooked.

Serve hot with raita and enjoy!

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