Spicy Mutton Pulao Recipe Gosht Pulav Whiskaffair

on Mar 06, 2022, Updated Dec 12, 2023 Here are some more rice and pulao recipes that you may like: Peas Pulao, Shrimp Pulao, Chicken Pulao, Veg Pulao, and Paneer Pulao.

About Spicy Mutton Pulao

Spicy Mutton Pulao (Gosht Pulav) is a comforting one-pot dish in which tender and succulent mutton pieces are cooked along with aged basmati rice, fragrant whole spices, and a few other simple ingredients. It takes less time and effort to cook but tastes as good as Mutton Biryani! There are many versions of the mutton pulao recipe made in Indian and Pakistani households, but this recipe is an absolute favorite at my home. Mutton Yakhni Pulao is another variation of mutton pulao that we all love at home. This spicy Mutton Pulav is best served as a main course with tomato onion raita, sliced onions, and lemon wedges on the side. It can be made for special occasions or everyday meals. It can also be packed in lunch boxes. This recipe can be easily halved or doubled. I made it in my 3-quart instant pot. If you are doubling the recipe, use a bigger pot. The cooking time will remain the same. You can also make it in a traditional stovetop pressure cooker. The quality of red meat makes a lot of difference in the taste of the final dish. The best cuts are from the shoulder and leg of the animal. Try to use bone-in meat, as the bones release a lot of flavor, making the pulao very flavorful. Having said that, if you are not a bone-in mutton person, then feel free to use boneless mutton pieces. You can use fresh or frozen goat mutton. If using frozen mutton, then make sure to thaw it well. If goat mutton is unavailable, you can replace it with lamb, too. You can replace Kashmiri red chili powder with regular red chili powder. I prefer Kashmiri red chili powder as it adds a nice red color to the dish without making it too spicy. You can buy fried onions or make them at home using my easy Crispy Fried Onions recipe.

For The Pulao

To make the mutton pulao, you will need good quality long-grain basmati rice, ghee, vegetable oil, whole spices, onions, ginger-garlic paste, fresh tomatoes, mint leaves, cilantro (fresh coriander leaves), green chilies, salt, and dried rose petals (optional). Long-grain basmati rice is my preferred choice for making pulao, but you can also use Sona Masuri rice or any other good-quality, non-sticky white rice. I use whole spices, such as cloves (laung), green cardamoms (hari elaichi), cinnamon (dalchini), star anise (chakri phool), black cardamoms (badi elaichi), and fennel seeds (saunf), to flavor the pulao. You can skip 1-2 spices if you don’t have them handy. Add black peppercorns (kali mirch), cumin seeds, and bay leaves. Add a few drops of kewra essence to the recipe for a unique flavor. Be very careful about the quantity of kewra essence. If added more, it can leave a bitter aftertaste.

500 g bone-in goat mutton pieces (cut into 1-½ inch chunks) 100 g plain yogurt (dahi) 1 tablespoon ginger garlic paste 2 teaspoon finely chopped green chilies ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder 1 teaspoon garam masala powder 1 tablespoon lime juice 2 tablespoon crispy fried onions

Mix all the ingredients well and refrigerate the marinated mutton for 4-5 hours or overnight. Add 2 tablespoon ghee and 2 tablespoon oil to the pot. Once they are hot, add the following whole spices and crackle for 4-5 seconds.

3-4 cloves 3-4 whole green cardamoms 2-inch piece of cinnamon stick 1 whole star anise 2 whole black cardamoms 2 teaspoon fennel seeds

Now add 1 cup of finely chopped tomatoes and cook for 3-4 minutes, stirring frequently. Close the pot lid and set the valve to the sealing position. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a spoon to move the valve. Open the lid of the pot. Add the following ingredients and stir gently to combine.

2 tablespoon chopped mint leaves 2 tablespoon chopped cilantro 2 teaspoon finely chopped green chilies 1 tablespoon dried rose petals 1 teaspoon salt

Note – There is no need for extra water now as the water released by the mutton is good enough to cook the rice. Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Fluff the pulao gently using a fork and serve hot with raita, sliced onions, and lime wedges. Soak 15-20 strands of saffron in ¼ cup milk for an hour and add this saffron milk while cooking the mutton pulao for a richer taste and flavor.