Ingredients for Special Persian Mutton Pulao:
1. Cumin – ¾ tbsp
Coriander – 1 tbsp
Cardamom – 1 tsp
Black pepper – 1 tsp
2. Ghee – ½ cup
Oil – 4 tbsp
3. Mutton – 1½ kg
4. Onion – 1 large (sliced)
Salt – As needed
5. Water – 2 cups
6. Basmati rice – 3 cups (washed and soaked)
Capsicum – 1 cup (cut into matchstick-like strips)
Carrot – 1 cup (cut into matchstick-like strips)
Raisins – ½ cup
Almonds – ½ cup (chopped)
Dates – 4 (sliced)
How to prepare Special Persian Mutton Pulao?
1. Combine the first set of ingredients and grind to prepare the spice powder.
2. Heat ghee and oil in a pressure cooker, add the mutton, and sauté while stirring until browned.
3. Add the fourth set of ingredients, the ground spice powder, and 2 cups of water to the cooker, and cook until one whistle.
4. Then reduce to low heat and cook for 15 minutes. Turn off the stove.
5. Once the steam has escaped and pressure drops to zero, open the cooker, strain the mutton stock, measure, and set aside.
6. Add the sixth ingredients to the cooked mutton in the cooker.
7. Add sufficient water to the measured stock to make 4½ cups.
8. Pour this into the cooker, add salt to taste, and mix everything well. Close the cooker and cook until one whistle.
9. Once the steam has escaped and pressure drops to zero, open the cooker, mix the pulao well and combine.
10. Serve the Persian pulao hot.
Courtesy: Vanitha Magazine, May 24 – June 6, 2025
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