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Ramadan Special: Shahjahani Mutton Pulao!
Sneha Paul

Shahjahani Mutton Pulao

Inspired by Salma Yusuf Husain's book “The Mughal Feast”, I've adapted the iconic “Zeer Biryan Roomi” recipe with minor tweaks for ease and convenience. A flavorful delight fit for the holy month!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Mutton Marination:
  • 500 g mutton biryani cut, washed and drained
  • ¼ cup onion juice
  • 2 tsp fresh ginger juice
  • 2 tsp coarsely ground coriander seeds
  • Salt to taste
Pulao Ingredients:
  • 8 green cardamom pods
  • 2-3 pinches of saffron threads
  • 1 cup plain yoghurt/dahi
  • 6 tbsp ghee
  • 2 tsp cumin seeds
  • 8 cloves
  • 1- inch cinnamon stick
  • 500 g basmati rice soaked for 10-15 minutes and drained
  • Water as required
  • Salt to taste

Method
 

Marination:
  1. In a large bowl, combine mutton, onion juice, ginger juice, coriander seeds, and salt. Mix well.
  2. Cover and refrigerate for at least 2 hours.
Cooking the Mutton:
  1. Grind the green cardamom and saffron into a fine powder.
  2. Whisk together the yoghurt and spice mixture. Pour over the marinated mutton. Mix well to coat evenly.
  3. Heat 3 tbsp of ghee in a pressure cooker over medium heat.
  4. Add cumin, cloves, and cinnamon. Cook until fragrant.
  5. Add the marinated mutton pieces along with the marinade. Cook until the oil separates.
  6. Add 2-3 cups of water and pressure cook for 5-6 whistles or until the mutton is tender.
Cooking the Rice:
  1. Add soaked rice, water (1 inch above the rice level), salt, and 3 tbsp of ghee to the pressure cooker. Mix well.
  2. Pressure cook for 1 whistle or until the rice is cooked.
  3. Serve hot with raita and enjoy!