Mutton Pulao (Pulav) / Lamb Pilaf / Mutton Pulao in Pressure Cooker

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Lamb is my hubby’s favorite meat. He loves it more than chicken, so i tend to cook it often. Cooking lamb can be quite time consuming than chicken, because you need to cook lamb slowly so it gets tender and just melt in your mouth. The one thing you got to remember is try to get the best lamb you could find.

Now coming back to today’s recipe. My favorite rice dish ever. I love this so much because it doesn’t uses lots of spices, just simple spices but the aroma from this pilaf is heavenly. You have to try this out. I served this with mutton dalcha. If you wish you can check out my mutton biryani recipe too.

Preparation Time : 15 mins
Resting Time : 30 mins
Cooking Time :1 Hour 30 mins
Serves : 4 to 5

Ingredients:

Ghee – 5 tblspn
Oil – 5 tblspn
Basmati Rice – 2 cups grams
Mutton / Lamb – 250 grams
Onions – 2 large sliced thinly
Green Chilli – 10 slit (use as per your taste)
Ginger Garlic Paste – 3 tblspn
Mint Leaves – 1/2 cup chopped
Coriander Leaves – 1/2 cup chopped
Garam Masala Powder – 3 tblspn
Salt to taste
Water – 2 cup + 2.5 cup (refer notes)

Whole Spices:
Cinnamon / Pattai – 2 long stick
Fennel Seeds / Saunf / Sombu – 1 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Cardamom Pods / Yelakai – 4
Cloves / Krambu – 4
Start Anise – 1

For Marination:
Ginger Garlic Paste – 2 tblspn
Lemon Juice – 2 tblspn
Curd / Yogurt – 1/2 cup
Garam Masala Powder – 1 tblspn
Salt – 1 tsp

Method:

Wash and soak rice for 30 mins. Take mutton in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins.

Take the marinated mutton in a pressure cooker and add 2 cups of water. Pressure cook it for 8 whistle, simmer the stove and cook it for 30 mins. Switch off the flame and let the pressure go all by itself. Open the pressure cooker and transfer the cooked mutton to a bowl

Now in the same cooker add oil and ghee. Add in the whole spices and let it sizzle for a min.

Now add in the onions, green chilli, salt. Fry them in oil till it turns golden.

Now add in ginger garlic paste and saute for a min.

Add in mint and coriander leaves and mix well.

Now add in the mutton pieces using a slotted spoon so you leave behind any water from it. You will use the water later.

Now fry the mutton pieces in the oil and ghee so it get nice sear and colour. Fry that in ghee for a good 8 to 10 mins.

Now add in the garam masala and fry for a min.

Add in soaked rice and mix well. Pour the leftover marination liquid and water. Mix well.Bring this to a good boil.

Simmer the flame and let it cook on a low heat for 20 to 25 mins. Switch off flame and let the pressure go all by itself, Open the cooker and fluff it up.

Serve with any curry.

Notes:

After cooking the mutton, i got 1/2 cup of water from the mutton cooking liquid. So when i added the rice, i added 1/2 cup of mutton cooking liquid and 2.5 cup of water. Totally the ratio of rice to water is 1.5 part of water to 1 part rice. So you have to add it accordingly, sometime you will get more cooking liquid then you have to reduce the water quantity

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