Shahi Mutton Pulao Recipe

It is a traditional recipe but this cooking style and ingredients make it unique.


9582 Views 5 Comments


Mutton 1 Kg Cut In Pieces
• RIce 1 Kg Kg
Onions 2 Thinly SlIced
Ginger Garlic Paste 3 Tablespoons
• Yoghurt Beaten Up 1 1/2 Cups
• Garam Masala 2 Tablespoon
• Cumin Powder 1 And1/2 Tablespoon
• Red Chili Powder 2 Tablespoons
• Dhania Or Coriander Powder 2 Tablespoons
Cinnamon Stick 1 About One Inch Long
• Green Cardamoms Or Elaichi 12
• Pepper Whole Black 12
Cloves 12
• Bay Leaves 2
• Cashew Nuts 12 SlIce Them Into Two
Oil 1 Teacup Small
Salt 1 1/2 Teaspoons Or To Taste
Raisins Or Meva 15
Butter 2 Tablespoon
Saffron 6 Strands





How to make Shahi Mutton Pulao



Take a bowl. Add washed mutton and add ginger garlic paste, salt red chillies, coriander and cumin powder and keep in fridge for 1 hour.

Heat oil in a fry pan and fry sliced onions to a golden brown color. Take care not to overdo.

Now take the mutton in a thick pan and fry in oil along with the fried onions with all spices not grinded cardamom bat leaves, cinnamon, pepper, cloves, yoghurt till it is 3/4 tender,

Boil the rice in a separate pan for 12 minutes till one knee [parboiled], Set aside.
When mutton is ready with oil separated from mutton set aside.

Now take a rice cooker or thick based degchee [pan] and put the butter in it.
Add cashew nuts and raisins and fry for 3 minutes.

Set aside. Now add mutton layer, rice layer layer and top with nuts and raisins.Add orange xest [ dried peel of oranges] on top and sprinlkle saffron soaked for 30 minutes in 1.2 cup milk.

Cook on low heat for 15 -20 minutes.

When blended take off. Mix layers when serving. Use mint raita and salad alongside.
Please try and you will like to eat it daily.
Take a bowl. Add washed mutton and add ginger garlic paste, salt red chillies, coriander and cumin powder and keep in fridge for 1 hour.

Heat oil in a fry pan and fry sliced onions to a golden brown color. Take care not to overdo.

Now take the mutton in a thick pan and fry in oil along with the fried onions with all spices not grinded cardamom bat leaves, cinnamon, pepper, cloves, yoghurt till it is 3/4 tender,

Boil the rice in a separate pan for 12 minutes till one knee [parboiled], Set aside.
When mutton is ready with oil separated from mutton set aside.

Now take a rice cooker or thick based degchee [pan] and put the butter in it.
Add cashew nuts and raisins and fry for 3 minutes.

Set aside. Now add mutton layer, rice layer layer and top with nuts and raisins.Add orange xest [ dried peel of oranges] on top and sprinlkle saffron soaked for 30 minutes in 1.2 cup milk.

Cook on low heat for 15 -20 minutes.

When blended take off. Mix layers when serving. Use mint raita and salad alongside.
Please try and you will like to eat it daily.

Posted By: Asher, lahore

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Reviews & Comments (5)

firdous waqar - islamabad Oct 24, 2015
dish ka look dakhtay hi moon ma pani aya aur bs bna daala rice ka maza aa gya
Madan - Rawalpindi Jan 20, 2014
Very very awesome.Love it's flavours and taste.
Shazia - Gujranwala Jan 19, 2014
This pulao is very delicious and easy to make.
Shazia - Gujranwala Jan 19, 2014
Wonderful and very tasty.
Momee - Lahore Jan 18, 2014
Tried this dish. It was very tasty and my children loved it.
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Tags : Shahi Mutton Pulao by Chef ZakirShahi Mutton Pulao by Zubaida TariqShahi Mutton Pulao by Chef Shireen Anwar

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