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:
- 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!