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Recipes >> Rice, Biryani, Pulao Recipes > Mutton Pulao Biryani by Azra Syed

Mutton Pulao Biryani

Mutton Pulao Biryani
Prep Time
10 Mins
Cook Time

30 Mins
Serves

6
Pulao Biryani is prepared with biryani masala but in pulao cooking style. Try out this Mutton Pulao Biryani on eid day with given recipe of dip and amazed your guests with changed taste texture.
Viewed: 7204
Source:  Azra Syed
4 Ratings
3 out of 5 stars
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Ingredients

  • Mutton 1 kg (boiled)
  • Rice 2 cup
  • Onion 4 tbsp (fried)
  • Water 1 cup
  • Oil 1/3 cup
  • Ginger paste 2 tbsp
  • Garlic paste 2 tbsp
  • Stock 4 cup
  • Black cumin seed 1 tsp
  • Cinnamon 1 piece
  • Black cardamom 1
  • Bay leaf 1
  • Black pepper 10 – 12
  • Yogurt 2 tbsp
  • Rose water 1 tsp
  • Yellow food color 1 pinch
  • Salt to taste
  • For Dip:
  • Oil 2 tbsp
  • Mustard seed ½ tsp
  • White cumin seed ½ tsp
  • Curry leaves few
  • Yogurt 1 cup
  • Cumin seed ½ tsp (roasted)
  • Onion 2 tbsp (chopped)
  • Fresh coriander 3 – 4 tbsp (chopped)
  • Green chili 3 – 4
  • Garlic paste ½ tsp
  • Cucumber 1 (grated)
  • Salt to taste

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Cooking Directions

  1. Heat oil in a pan and add fried onion, water, ginger paste, garlic paste, salt, black cumin seed, cinnamon, black cardamom, bay leaf, black pepper, yogurt and roast well.

  2. Now add boiled mutton, rice and stock; cover and cook on high flame.

  3. Mix rose water and yellow food color in a bowl then add it in pulao biryani and mix well.

  4. Dish it out and serve with dip.

  5. For Dip: Beat yogurt in a bowl and then add salt, roasted cumin, chopped onion, chopped fresh coriander, green chili, garlic paste and grated cucumber. Mix well.

  6. Then heat oil in a pan and add mustard seed, white cumin and curry leaves; make baghar and put on dip.

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