date: 2020-08-18T06:12:44.094Z image: https://img-global.cpcdn.com/recipes/3e8b1076604135e9/751x532cq70/mutton-pulao-pakistani-style-spice-infused-mutton-pulao-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/3e8b1076604135e9/751x532cq70/mutton-pulao-pakistani-style-spice-infused-mutton-pulao-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/3e8b1076604135e9/751x532cq70/mutton-pulao-pakistani-style-spice-infused-mutton-pulao-recipe-main-photo.jpg author: Edith Hughes ratingvalue: 4 reviewcount: 19950 recipeingredient: - "1 kilo Stock Mutton For " - "6 Onions Medium sized  sliced " - "2 - 3 Bay Leaf " - "2 inches Ginger " - "6 cloves Garlic large" - "2 inches Cinnamon " - "1 tbsp Peppercorn " - "12 - 14 Cloves " - "5 Cardamom Black " - "1 tbsp Cumin " - "2 tbsps Seeds Coriandar " - "2 tsps Salt Adjust to taste later" - "5 tbsps Oil " - " Ingredients for Pulao Pilaf" - "2 Cups Basmati Rice 12 kilos" - "1 Onion medium sized chopped " - "1 Green Chili whole" - "1 inch Cinnamon " - "1 tsp Cumin " - "12 Peppercorn " - "2 Cardamom Black " - "6 - 8 Cloves " - "2 1/2 cup - 3 cups Mutton Stock " - "2 tbsps Oil " recipeinstructions: - "Stock Ingredients" - "Use a stockpot to make the stock. Heat oil in the pan and fry diced onions till brown." - "Add ginger garlic and fry for about a minute till they get a bit of color." - "Add mutton and fry on high heat till it changes color on all sides." - "Add all the spices and fry for a minute or 2." - "Add 6-7 cups of water and salt. Once it comes to a boil lower the heat and cover the pan. The stock should simmer on low heat for 55-70 mins till the meat is cooked perfectly." - "Once done, let the stock cool. Strain it and separate the meat. Use the stock as per your requirement and save the rest to use for next matar pulao you make. I was using all the cooked meat but the stock was more than what I needed so I froze the rest." - "Ingredients for Making Pulao/Pilaf" - "Wash and soak the rice for atleast an hour before making the pulao." - "Add 2 table spoons of oil in a pan and fry the onions till brown." - "Add all the dry spices and cook for about a minute." - "Add 2 ½ cups of stock along with the meat and let it boil." - "Add 2 whole green chilies. I love the fragrance they add to the rice. You can eliminate it if you wish." - "Drain the rice and add to the hot stock. Let the rice simmer over medium heat for about 5-8 mins. Once 1/4th of the stock is remaining, put the rice on dum/steaming." - "I use a hot griddle over the open flame of electric stove. Seal the pan with aluminum foil and cover tightly with a lid. Add a bit of weight on the top to stop the steam from escaping. Use minimum heat setting/low flame for steaming." - "The rice shoud be done in 10-12 mins. Remove from heat and open the pan carefully as it would have tons of seam inside." - "Mix the rice and fluff them. Let them sit for about 5-7 mins before serving hot." - "This pulao serves well with yogurt raita or mint chutney, coupled with shami kebabs or cutlets." categories: - Recipe tags: - mutton - pulao - katakunci: mutton pulao nutrition: 223 calories recipecuisine: American preptime: "PT33M" cooktime: "PT33M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, mutton pulao - pakistani style spice infused mutton pulao. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao is something which I have loved my whole life. To get started with this recipe, we have to prepare a few components. You can cook mutton pulao - pakistani style spice infused mutton pulao using 24 ingredients and 18 steps. Here is how you cook that. ##### The ingredients needed to make Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao: 1. Take 1 kilo Stock Mutton For : - 1. Make ready 6 Onions (Medium sized - sliced) - 1. Make ready 2 - 3 Bay Leaf - 1. Make ready 2 inches Ginger - 1. Take 6 cloves Garlic - (large) 1. Prepare 2 inches Cinnamon - 1. Get 1 tbsp Peppercorn - 1. Make ready 12 - 14 Cloves - 1. Make ready 5 Cardamom Black - 1. Prepare 1 tbsp Cumin - 1. Prepare 2 tbsps Seeds Coriandar - 1. Prepare 2 tsps Salt - (Adjust to taste later) 1. Make ready 5 tbsps Oil - 1. Prepare Ingredients for Pulao / Pilaf 1. Make ready 2 Cups Basmati Rice - / 1/2 kilos 1. Get 1 Onion (medium sized chopped) - 1. Prepare 1 Green Chili - whole 1. Get 1 inch Cinnamon - 1. Make ready 1 tsp Cumin - 1. Get 12 Peppercorn - 1. Prepare 2 Cardamom Black - 1. Take 6 - 8 Cloves - 1. Take 2 1/2 cup - 3 cups Mutton Stock - 1. Take 2 tbsps Oil - ##### Steps to make Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao: 1. Stock Ingredients 1. Use a stockpot to make the stock. Heat oil in the pan and fry diced onions till brown. 1. Add ginger garlic and fry for about a minute till they get a bit of color. 1. Add mutton and fry on high heat till it changes color on all sides. 1. Add all the spices and fry for a minute or 2. 1. Add 6-7 cups of water and salt. Once it comes to a boil lower the heat and cover the pan. The stock should simmer on low heat for 55-70 mins till the meat is cooked perfectly. 1. Once done, let the stock cool. Strain it and separate the meat. Use the stock as per your requirement and save the rest to use for next matar pulao you make. I was using all the cooked meat but the stock was more than what I needed so I froze the rest. 1. Ingredients for Making Pulao/Pilaf 1. Wash and soak the rice for atleast an hour before making the pulao. 1. Add 2 table spoons of oil in a pan and fry the onions till brown. 1. Add all the dry spices and cook for about a minute. 1. Add 2 ½ cups of stock along with the meat and let it boil. 1. Add 2 whole green chilies. I love the fragrance they add to the rice. You can eliminate it if you wish. 1. Drain the rice and add to the hot stock. Let the rice simmer over medium heat for about 5-8 mins. Once 1/4th of the stock is remaining, put the rice on dum/steaming. 1. I use a hot griddle over the open flame of electric stove. Seal the pan with aluminum foil and cover tightly with a lid. Add a bit of weight on the top to stop the steam from escaping. Use minimum heat setting/low flame for steaming. 1. The rice shoud be done in 10-12 mins. Remove from heat and open the pan carefully as it would have tons of seam inside. 1. Mix the rice and fluff them. Let them sit for about 5-7 mins before serving hot. 1. This pulao serves well with yogurt raita or mint chutney, coupled with shami kebabs or cutlets. So that's going to wrap it up for this exceptional food mutton pulao - pakistani style spice infused mutton pulao recipe. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!