Fragrant Degi Mutton Pulao Recipe | Aromatic Rice Dish with Tender Mutton

#YakhniPulao #MuttonPulao #YakhniPulaoRecipe
#PulaoRecipe #meat #Pulao

Learn how to make Fragrant Degi Mutton Pulao, a flavorful and aromatic rice dish cooked with tender mutton. Follow this step-by-step tutorial to create a mouthwatering pulao that is perfect for special occasions or when you want to indulge in a delightful meal. With a blend of spices and the richness of tender mutton, this Degi Mutton Pulao is sure to impress your family and guests.

Ingredients:

1½ kg tender mutton (chest and shoulder cuts)
1½ cups soaked basmati rice (for 30 minutes)
6 medium-sized onions, thinly sliced
150 grams desi ghee (clarified butter)
3 tablespoons ginger-garlic paste or crushed ginger-garlic
7-8 green chilies (paste or finely chopped)
½ cup yogurt (dahi)
3 tomatoes, sliced
3-3.5 tablespoons salt (adjust to taste)
Whole spices: 2 bay leaves, 2 small pieces of cinnamon, 3 small green cardamom pods, 1 star anise, cloves, and whole black peppercorns
Garnish: Fresh coriander leaves, green chilies, and fried onions

Method:

Marinate the mutton: In a bowl, mix the tender mutton with yogurt, ginger-garlic paste, salt, and a blend of ground spices. Allow it to marinate for 1-1½ hours.
Pressure cook the marinated mutton: Transfer the marinated mutton to a pressure cooker and cook for 15 minutes after achieving pressure. Set aside.
Fry the onions: In a separate pot, heat desi ghee and fry the thinly sliced onions until golden brown. Remove a portion for garnishing and set aside.
Add whole spices and cooked mutton: To the pot with fried onions, add the whole spices and fry for a few seconds. Then, add the cooked mutton, green chilies, and yogurt. Bhuno (cook on medium heat) until the masala is well-browned.
Add sliced tomatoes and water: Add sliced tomatoes to the pot and cook until they blend into the masala. Then, pour in water and stir everything together.
Add soaked rice and seasoning: Gently add the soaked basmati rice to the pot. Season with salt and mix well.
Bring to a boil and simmer: Cover the pot with a tilted lid and bring the pulao to a boil. Once it boils, lower the heat to low and continue cooking for about 15 minutes.
Garnish and dum: Sprinkle fresh coriander leaves, green chilies, and fried onions over the partially cooked pulao. Cover with the tilted lid and let it cook on low heat for another 15 minutes.
Fluff and serve: After the dum, gently fluff the rice with a spoon, taking care not to break the grains. The Fragrant Degi Mutton Pulao is now ready to be served.

Enjoy the rich flavors and aromatic delights of this Fragrant Degi Mutton Pulao recipe, and savor every bite of the tender mutton and perfectly cooked rice. Serve it with raita (yogurt sauce) and enjoy a delightful meal.

Tips and Tricks:

Soak the basmati rice for 30 minutes before cooking to ensure evenly cooked grains.
Use good quality mutton with a balance of lean meat and a bit of fat for a flavorful pulao.
Adjust the amount of spices and green chilies according to your taste preference.
Be cautious while frying the onions to avoid burning them, as it can give a bitter taste to the pulao.
Use a large pot or vessel to accommodate the rice and ensure there is enough space for the rice grains to expand and cook properly.
Keep an eye on the pulao while it's simmering to prevent it from boiling over. Adjust the heat as needed to maintain a steady simmer.

For a richer flavor, you can add a pinch of saffron soaked in warm milk to the pulao before covering it for dum.

Serve the Degi Yakhni White Pulao hot with raita (yogurt sauce) and a side of salad for a complete and satisfying meal.

Enjoy the rich flavors and aromatic delights of this Fragrant Degi Mutton Pulao recipe, and savor every bite of the tender mutton and perfectly cooked rice. Serve it with raita (yogurt sauce) and enjoy a delightful meal.

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