Entree: India – Bohri Muslim Cuisine – بوہری مٹن پلاؤ ➤ Bohri Mutton Pulao (Fragrant spiced rice slowly cooked with tender mutton in Bohri Muslim tradition)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 50 min

Total 2 hrs 40 min

Ingredients

- 2.5 lb (1.13 kg) bone-in mutton, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 1 1/2 cups (360 ml) plain yogurt
- 3 large onions, thinly sliced (about 12 oz / 340 g)
- 4 tbsp (60 ml) ghee or clarified butter
- 4 tbsp (60 ml) vegetable oil or additional ghee
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 tsp (4 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) cumin seeds
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 small cinnamon sticks (2 inches / 5 cm each)
- 2 bay leaves
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) garam masala
- 4 cups (960 ml) hot mutton or beef stock, strained (or water)
- A pinch of saffron threads soaked in 2 tbsp (30 ml) warm milk (optional, for color and aroma)
- 1/2 cup (75 g) toasted slivered almonds or pistachios for garnish (optional)
- 1/2 cup (60 g) golden fried onions for garnish (reserve from the sliced onions)
- 1/4 cup (15 g) chopped cilantro and 2 tbsp (8 g) chopped mint for garnish
- Lemon wedges for serving

Instructions

1. Marinate the mutton with yogurt, half the ginger-garlic paste, 1 tsp salt, turmeric, and 1/2 tsp black pepper; refrigerate for at least 1 hour or up to overnight.
2. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil over medium heat; add the sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 20–25 minutes; remove two-thirds of the onions and set aside for garnish, leaving the rest in the pot.
3. To the onions left in the pot add cumin seeds, cardamom, cloves, cinnamon sticks, and bay leaves; sauté 1 minute until fragrant, then add the remaining ginger-garlic paste and stir 1 minute.
4. Add the marinated mutton to the pot and sear over medium-high heat until browned on all sides, about 8–10 minutes.
5. Pour in the hot stock (or water) to just cover the meat, bring to a gentle boil, reduce heat, cover, and simmer until the mutton is tender, about 45–60 minutes depending on cut and age; skim any excess fat if desired.
6. While the meat cooks, bring a separate pot of salted water to a boil and parboil the soaked basmati rice for 5–6 minutes until about 70% cooked; drain well.
7. When the mutton is tender, check seasoning and stir in garam masala and saffron milk (if using). Carefully spread half the parboiled rice over the cooked mutton in an even layer. Sprinkle half the reserved fried onions, half the chopped cilantro and mint, and half the toasted nuts over the rice. Dot with 1 tbsp (15 ml) ghee.
8. Repeat with the remaining rice, fried onions, herbs, nuts, and another 1 tbsp (15 ml) ghee. Cover the pot tightly with a lid, reduce heat to very low, and steam (dum) for 20–25 minutes to allow flavors to meld and rice to finish cooking.
9. Gently fluff the pulao before serving to mix meat and rice. Serve hot with lemon wedges, raita or salad, and extra fried onions on top.