Methi Mutton Pulao

Methi Mutton Pulao is a mild, yet flavorful pulao. Kids could never figure it out that healthy greens are hidden in this pulav. Fenugreek leaves impart an awesome flavor to this pulav and when combined with mutton, it becomes a wholesome meal with fiber, protein and carbs. I have already posted Methi Matar Pulav(link), made using fenugreek leaves and green peas. Also, do try my Methi dal kootu(link) and Aloo methi(link) using potatoes and fenugreek leaves.

Methi Mutton Pulao

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 5

Ingredients

Star ingredient:

• Methi leaves - 1 bunch

To marinate:

• Mutton - 1 kg
• Ginger garlic paste - 2 tsp
• Curd - 2 tbsp
• Bay leaves - 2
• Cinnamon/Pattai - 4 sticks
• Cloves/Krambu - 4
• Cardamom - 4
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Salt - 1 tsp
• Lemon Juice - 2 tsp or juice of half lemon(small)

To grind:

• Peppercorns/Milagu - ½ tsp
• Cumin seeds/Jeeragam - ½ tsp
• Fennel seeds/Sombu - ½ tsp
• Small onions - 6
• Coconut - 2 tbsp
• Green chillies - 4
• Mint leaves - 20
• Coriander stalk with leaves - 10

To temper:

• Groundnut oil - 1 - 2 tbsp
• Bay leaf - 2
• Cinnamon/Pattai - 4 sticks
• Cloves/Krambu - 4
• Cardamom - 4
• Peppercorns/Milagu - ¼ tsp
• Green chillies - 4
• Big Onion - 2
• Ginger garlic paste - 1 tbsp
• Salt - 1.5 tsp or as required

Rice & Water:

• Basmati rice - 2 cups
• Water - 3.5 cups

To garnish:

• Mint leaves - 10
• Coriander stalk with leaves - 5
• Ghee - 1 tsp

Instructions

1. Wash mutton twice. Then add turmeric powder, mix well and wash again.
2. To a pressure cooker, add washed mutton along with all items mentioned in "To marinate" list.
3. Grind the first 3 items given in "To grind" list without adding water. Then add the remaining items to it and again grind without adding water.
4. Add the above ground mix to the mutton and mix well. Let it marinate for 10 minutes in the cooker.
5. Then wash the mixie jar with half cup water and add to mutton.
6. Close the lid, put on whistle and pressure cook in medium flame for 8 to 10 whistles.
7. Separate the leaves from methi stem and discard the stalks. Take the leaves in a bowl of water, immerse them well using your fingers and then transfer the leaves to another bowl of fresh water and discard the muddy water in the previous bowl. Wash the bowl and repeat this process until the washed water is free of dirt/sand. Chop methi leaves and keep ready.
8. Take 2 cups of basmati rice and wash it twice. Soak rice for 20-30 minutes. After 30 mins, drain the rice to a strainer.
9. In a big biriyani pan, add 1 to 2 tbsp oil.
10. Once oil is hot, add 2 bay leaves, 4 cinnamon sticks, 4 cloves, 4 cardamom, ¼ tsp peppercorns.
11. Then add 4 slit green chillies and 2 big onions, chopped lengthwise.
12. Once onions are fried well and changes to slight brown color, add 1 tbsp ginger garlic paste.
13. Once raw smell of ginger garlic leaves, add washed and chopped Methi leaves.
14. Fry well until methi leaves shrink.
15. Then add cooked mutton (do not add the water from mutton. Just save it for later use) and fry for a minute.
16. Then measure and add mutton cooked water. For the remaining, add normal water. Totally add 3.5 cups water (including mutton cooked water).
17. Add required salt and keep closed until water comes to rolling boil.
18. Add washed, soaked and drained basmati rice and keep closed in medium flame for 5 mins.
19. Open and mix well and cook closed for 1 or 2 mins until water and rice are in same level.
20. Once water and rice are in same level, simmer, add chopped mint and coriander leaves along with 1 or 2 tsp ghee on top and cook closed. I usually close with a plate and place a vessel/cooker with hot water on top.
21. Let it cook in sim for 15 mins. Switch off, open and gently fluff the rice and again keep closed (stove off) for 5 to 10 mins.
22. Serve hot with boiled egg and curd/raita.

Notes

1.Increase/decrease green chillies as per your spice level.
2.Coconut is optional.
3.Tempering peppercorns is also optional.
4.If you don't have small onions, chop half of a big onion and add directly to mutton to marinate. Do not grind big onion.
5.You shall exactly halve this whole recipe using ½ kg Mutton.

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