Aromatic Mutton Potli Pulao Recipe

If you’re looking for a rich and aromatic dish, this mutton potli pulao is a must-try! Packed with fragrant spices and tender mutton, this recipe is perfect for sharing with family and friends.

Aromatic Mutton Potli Pulao Recipe

 

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Ingredients:

For Potli (Spice Bag):

• 2 star anise (badiyan ka phool)
• 1 ½ tbsp fennel seeds (saunf)
• 2 ½ tbsp coriander seeds (sabut dhania)
• 1 blade of mace (javitri)
• 1 tsp black peppercorns (sabut kali mirch)
• ½ tbsp cumin seeds (zeera)
• 2-3 cinnamon sticks (darchini)
• 2 black cardamoms (badi elaichi)
• 2-3 bay leaves (tez patta)
• 1 medium onion (pyaz)

For Cooking the Mutton:

• 750g mutton mix boti
• 5-6 cups water (as required)
• ½ tbsp garlic (lehsan), crushed
• ½ tbsp ginger (adrak), crushed
• ½ tbsp Himalayan pink salt (or to taste)

For the Pulao:

• 500g basmati rice
• ½ cup ghee (clarified butter)
• 2 medium onions, sliced
• 2 cinnamon sticks
• 2 star anise
• 1 tsp cumin seeds
• 3-4 green cardamoms
• 3-4 cloves
• 8-10 black peppercorns
• 1 tbsp ginger, crushed
• 1 tbsp garlic, crushed
• 1 tbsp green chilies, crushed
• ½ cup whisked yogurt
• 1 tsp red chili flakes (or to taste)
• ½ tbsp Himalayan pink salt (or to taste, if needed)
• 1 tbsp lemon juice
• 1 medium tomato, sliced
• 5-6 slit green chilies
• Fried onions for garnish

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Directions:

Step 1: Prepare the Potli (Spice Bag)

1. Place star anise, fennel seeds, coriander seeds, mace, black peppercorns, cumin seeds, cinnamon sticks, black cardamoms, bay leaves, and onion in a muslin cloth.
2. Tie the cloth tightly to create a spice bag and set aside.

Step 2: Cook the Mutton

1. In a large pot, add mutton and water. Bring to a boil.
2. Skim off the scum, then add garlic, ginger, Himalayan pink salt, and the prepared spice bag.
3. Cover the pot and simmer on low heat for 45-50 minutes until the mutton is tender.
4. Once done, remove and discard the spice bag. Ensure you have 3 ½ cups of stock remaining.

Step 3: Prepare the Rice

1. Rinse the basmati rice thoroughly and soak it in water for 1 hour. Drain and set aside.

Step 4: Prepare the Pulao

1. In a large pot, melt the ghee over medium heat.
2. Add sliced onions and fry until light golden brown.
3. Stir in the cinnamon sticks, star anise, cumin seeds, green cardamoms, cloves, and black peppercorns. Mix well.
4. Add crushed ginger, garlic, and green chilies, and sauté for 1 minute.
5. Add whisked yogurt, red chili flakes, and mix well. Cook until the oil separates.
6. Add the cooked mutton along with the stock and bring the mixture to a boil.
7. Add the soaked rice, Himalayan pink salt, and lemon juice. Stir well and cook until most of the water evaporates (about 1-2 minutes).
8. Layer the top with tomato slices and slit green chilies, cover with a kitchen cloth and lid.
9. Place a heat diffuser or flat griddle (tawa) underneath the pot and steam cook on low heat for 10-12 minutes.

Step 5: Serve

1. Once done, garnish with fried onions.
2. Serve hot and enjoy this aromatic mutton potli pulao with family and friends!                                                 Discover the health benefits of Himalayan pink salt here.                                                                                                      If you enjoyed this dish, check out our chicken fried rice recipe here.”