Shahjahani Mutton Pulao Recipe For Ramadan
Celebrate Ramadan with a taste of Mughal royalty! Shahjahani mutton pulao recipe is 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!
Watch how to make mutton pulao:
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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Serves: 3-4 people
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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Shahjahani Mutton Pulao
Ingredients
Mutton Marination:
- 500 g 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
- 500 g 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!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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