WHITE NAMKEEN MUTTON PULAO
Savor the exquisite taste of White Namkeen Pulao, a dish that weaves together tradition and warmth. This masterpiece features tender mutton simmered in a fragrant stock infused with an array of aromatic spices, which is the heart of this dish, creating a symphony of flavors in every bite.
As the rice cooks, it absorbs the rich essence of the yakhni, while the crispy fried onions on top add a beautiful crunch to each serving.
Serve with shami kebab, fresh salad, and cooling raita to elevate the experience. Every spoonful brings back fond memories and promises new ones, making it a dish that resonates with heart and soul.
Ingredients
For Stock/Yakhni:
For Pulao:
Instructions
Prepare the Rice:
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- Thoroughly rinse the basmati rice under cold water until the water runs clear to remove excess starch. This helps prevent the rice from becoming sticky.
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- Soak the rice in water for 30 minutes to an hour. Drain and set aside.
Prepare The Stock/Yakhni:
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- In a large pot, add the mutton/lamb/beef along with coriander seeds, cumin seeds, fennel seeds, white peppercorns, black peppercorns, cloves, bay leaves, cinnamon stick, black cardamoms, green cardamom pods, star anise, mace leaf, nutmeg, ginger, garlic, roughly chopped onion, bullet chillies, habanero chillies, and salt.
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- Pour in 8 cups of water.
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- Cover the pot and let it simmer on medium heat until the meat is almost tender, typically about 1.5 to 2 hours. You can adjust the cooking time depending on the type of meat used.
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- Once the meat is tender, remove it from the pot. Strain the broth through a fine sieve, reserving 6 cups of stock (yakhni) for the pulao. Set the meat aside for later use.
Cook the Pulao:
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- In another pot, heat 1/4 cup of ghee over medium heat.
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- Add the sliced onion and fry until it becomes translucent, about 3-5 minutes. Take care not to brown the onions.
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- Stir in the ginger garlic paste and cook for a few seconds until fragrant.
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10. Add Meat: Add the reserved meat to the pot and fry for a few minutes to sear and incorporate flavors.
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- Add 1/4 cup of yogurt and cook for another 4-5 minutes on high heat, stirring occasionally to ensure it does not stick to the pot.
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- Pour in the 6 cups of strained stock and bring it to a boil.
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- Drain the soaked rice and add it to the pot. Stir gently to combine.
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- Allow it to cook until most of the water has evaporated but appears slightly undercooked, about 10-15 minutes.
Finish and Serve:
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- Sprinkle some fried onions on top of the rice for additional flavor.
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- Cover the pot with a tight-fitting lid and reduce the heat to low. Place a heavy pan or a dam under the pot to help with steam retention. Cook on low heat for about 30 minutes.
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- Turn off the heat and let the pulao rest for an additional 5-10 minutes, allowing the flavors to meld.
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- Carefully remove the lid and fluff the rice with a fork. Serve hot with shami kebab, salad, and raita on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 769.95kcal
- % Daily Value *
- Total Fat 19.45g30%
- Saturated Fat 8.75g44%
- Trans Fat 0.46g
- Cholesterol 140.92mg47%
- Sodium 1888.02mg79%
- Potassium 1341.67mg39%
- Total Carbohydrate 94.37g32%
- Dietary Fiber 4.25g17%
- Sugars 7.66g
- Protein 54.39g109%
- Vitamin A 93.13 mcg
- Vitamin C 113.74 mg
- Calcium 136.56 mg
- Iron 10.46 mg
- Vitamin D 0.19 mcg
- Vitamin E 1.14 mg
- Vitamin K 13.1 mcg
- Thiamin 0.83 mg
- Riboflavin 0.6 mg
- Niacin 16.76 mg
- Vitamin B6 1.67 mg
- Folate 42.83 mcg
- Vitamin B12 4.28 mcg
- Phosphorus 629.24 mg
- Magnesium 106.17 mg
- Zinc 11.96 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
