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Veg
Off
Servings
6
Hours
60.00
Ingredients
- 2 cups Basmati Rice
- 600 grams Mutton
- 4 tbsp Ghee or Oil
- 2 medium Onions, thin sliced
- 2 Green Chillies, fine chopped
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Fresh Coriander, chopped
- 2 tbsp Fresh Mint, chopped
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder (Dhaniya Powder)
- 1 tsp Cumin Powder (Jeera Powder)
- 1½ tsp Garam Masala
- Salt to taste
- Muslin cloth Masala bag
- 2 Bay Leaves (Tej Patta)
- 4 Cloves (Laung)
- 6-8 Black Pepper Corns (Kali Mirch)
- 1" Cinnamon (Daalchini)
- 2 Cardamom (Moti Elaichi)
- 6 Green Cardamom (Chhoti Elaichi)
- 1 tbsp Aniseed (Saunf)
- 2 tbsp Coriander Seeds (Dhaniya Sabut)
- 1 tbsp Cumin Seeds (Jeera)
Preparations
- Soak rice for 10-15 minutes
- Heat ghee in the EPC.
- Add ginger garlic paste, green chillies, red chilli powder, dhaniya powder, garam masala powder, onions and sauté until onions are translucent.
- Add chopped tomatoes and cook until soft.
- Add fresh mint and coriander.
- Add mutton to the cooker and cook until the meat is sealed.
- Add muslin cloth masala bag and 3 ¼ cups of water.
- Turn the EPC knob to MEAT and pressure cook until the knob reaches KEEP WARM setting.
- Turn OFF the EPC and let the pressure drop by itself.
- Open the lid, remove and discard the masala bag.
- Add soaked rice to the Pressure Cooker.
- Close the Cooker and turn EPC knob to RICE setting.
- Wait until the knob reaches KEEP WARM setting.
- Release the pressure and serve hot.
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Cooking Tip
Cut the mutton pieces into even sizes for easy marination and even cooking.
Recipe Short Description
Cuisine from Bhopal is known for its flavour and unusual blend of spices, if you are looking for something unique, try out this delicious delicacy.
Recipe Our Collection
Recipe Name
Bhopali Mutton Pulao
Recipe Difficulty
Medium
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