Baroda Mutton Pulao
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • For Rice Preparation:
  • 250 grams long grain basmati rice. Soak rice for 30 minutes in a bowl of water.
  • 3 star anise
  • 6 cm cinnamon stick
  • 4 cloves
  • 5 green cardamom
  • 4 peppercorn.
  • 100 grams onions thinly sliced.
  • 10 dry red chilies (byadagi)
  • 2 bay leaf
  • 1 tsp whole coriander seeds
  • 1 tsp fennel seeds
  • For mutton preparation:
  • 500 grams mutton pieces
  • 150 grams onions thinly sliced
  • 1 cup fried onion
  • 1 tbsp poppy seeds soaked in water for 2 hours
  • ¼th cup fried cashew nut
  • ¼th cup grated fresh coconut
  • 2 tbsp grated dry coconut
  • ¼th cup finely chopped fresh coriander (cilantro)
  • Few saffron strands soaked in 2 tbsp warm water
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • Clarified butter(Ghee)
  • Salt
Instructions
  1. While cooking rice, we will make a pouch of spices and soak it in simmering water.This makes the rice flavorful without one actually biting the spices.
  2. Use a muslin cloth for making such pouch.Put onions, dry red chilies, bay leaf, Star Anise, cloves, cinnamon stick, green cardamom black peppercorn, Coriander seeds and fennel seeds.Tie this into a pouch
  3. In a large pan take 2 cups of water (for 1 cup of rice).
  4. Soak the spice-pouch in the water and let it simmer.As water begins to boil, remove the spice pouch and keep it aside.
  5. Add rice to the water,1 tsp salt. Cook rice till it is 70% done.
  6. Meanwhile we will make a masala paste.Put dry coconut in a grinder jar,cumin seeds, soaked poppy seeds. Grind these ingredients into a fine paste.
  7. We will cook rice for 5 minutes (70%). Strain cooked rice with a strainer.
  8. Meanwhile heat 1 tbsp ghee in a pan.Fry the spices from the pouch in this ghee.Fry these spices for 2-3 minutes.
  9. Spread cooked rice in a large plate.This will keep all grains long and intact and prevent them from breaking.
  10. Turn off the flame, and allow spices to cool down.Grind them into a fine and thick paste.
  11. In a large vessel, heat 3 tbsp ghee. Put sliced onions and fry them until it turns light brown in color.
  12. Onions turn brown in 5 minutes. Now add turmeric powder, red chili powder and cook it for 30 seconds.
  13. Now add ginger-garlic paste, poppy seeds paste, pouch masala paste. Bhunao all the ingredients together. We can add 2-3 tbsp water for Bhunao.
  14. Bhunao the spices for 10 minutes on low flame. Now add mutton pieces, salt to taste, 1 cup water. Stir in the mutton pieces.
  15. Cover and Cook mutton pieces until it is completely cooked.
  16. Mutton gets cooked in 35 minutes on low flame.Mutton must be of thicker consistency (no gravy consistency). Turn off the flame
  17. While we assemble the pulao, place a heavy bottom iron tawa on flame. Mutton and Rice will not be placed directly on flame, but on the tawa in a sealed vessel.
  18. Sprinkle some fried onions on mutton.Spread half of the rice. Chopped fresh coriander(cilantro),Ghee,Fresh grated coconut,Saffron water,Fried Cashew nuts, Some more fresh coriander. This completes first layer.
  19. Now let's make second layer.Spread remaining rice.Spread Fried onions,Ghee,Saffron water,Fried Cashew nuts.
  20. Seal the vessel(Handi) with chapati flour(atta).
  21. Seal the vessel with this lid.
  22. Place the vessel on tawa for dum cooking.We will let this cook for 10-15 minutes.
  23. Take pulao off the flame after 12 minutes.Unseal the pulao while serving.
  24. Baroda mutton pulao can be relished with raita
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/baroda-mutton-pulao/