About The Recipe:

Mutton Pulav | Attu kari Pulav | Goat Meat Pulav In A Pressure Cooking Method - Today afternoon only made and now shared 😃. I planed to make dum method only, but lazily did pressure cooking method. Used very less spices and masala's only, as well as easy to cook. Now follow the recipe with easy step by step images, instructions and video.

YouTube - Mutton Pulav

Recipe : Mutton Pulav | Attu kari Pulav | Goat Meat Pulav | Pressure Cooking Method Prep Time: 45 minutes Cook time:35 minutes Recipe Cuisine: Indian Recipe Category: Lunch, Dinner Serves: 3 persons

Ingredients :

Ginger - 1 inch (chopped)

Garlic - 5 to 7 cloves

Green Chilies - 2 nos

Coriander Leaves - 1\4 cup

Mint Leaves - 1\4 cup

Basmathi Rice - 1 and 1\2 cup

Ghee - 3 tbsp

Cinnamon Stick - 2" long

Cloves - 5 nos

Green Cardamom - 3 nos

Large Onion - 2 nos (sliced)

Mutton - 1 cup (boneless, 1", washed)

Fresh Curd - 1\2 cup

Salt - as required.

Method :

Preparation, Wash and soak the basmathi rice for about 30mins, drain the water and keep aside.

Grind the ginger, garlic, green chilies, mint leaves and coriander leaves into paste with required water, keep aside.

To make the pulav, heat the ghee in a pressure cooker pan, add the cinnamon stick, cloves, green cardamom and sliced onion, saute until the onion turns golden colour. Add the ground paste and saute until it leaves raw smell. Add the mutton pieces and cook until its moist reduced. Then add the curd and required salt. Mix and cook for about two minutes. Add one cup of water, mix well and bring to boil. Cover and cook for 1 whistle over high flame and fifteen minutes over low fame.

When all the steam has released, open the pan and mix well. Add the soaked basmathi rice and one and quarter cup of water, required salt (already some salt added with mutton), mix well. Cook for 1 whistle and two to three minutes over simmer. When all the steam has released, open the pan, mix gently and the mutton pulav is ready.

Notes: Always open the pressure cooker pan, after the steam fully released. Check the mutton is cooked or not, else cook one more whistle, after add the rice and do further.

Step By Step Images:

Grind the ginger, garlic, green chilies, mint leaves and coriander leaves into paste with required water, keep aside.

Wash and soak the basmathi rice for about 30mins, drain the water and keep aside. To make the pulav, heat the ghee in a pressure cooker pan, add the cinnamon stick, cloves, green cardamom

and sliced onion, saute until the onion turns golden colour. Then add the ground paste and saute until it leaves raw smell.

Add the mutton pieces and cook until its moist reduced. Then add the curd and required salt. Mix and cook for about 2 minutes.

Add one cup of water, mix well and bring to boil. Cover and cook for 1 whistle over high flame and 15 minutes over low fame. When all the steam has released, open the pan and mix well.

Add the soaked basmathi rice and 1 and 1\4 cup of water, required salt (already some salt added with mutton), mix well.

Cook for 1 whistle and 2 to 3 minutes over simmer. When all the steam has released, open the pan, mix gently and the mutton pulav is ready.

Serving Suggestion: Serve with onion raita and boiled egg. Page: Collection Of Mutton Recipes. Variation: Similarly you can also with country chicken. If you like this recipe: You will like this mutton keema pulav recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais