Spicy Mutton Pulao (Gosht Pulao)

Ingredients:

To Marinate The Mutton

• 1 pound bone-in goat mutton (500 g, cut into 1-½ inch pieces)
• 100 grams plain yogurt (curd, dahi)
• 1 tablespoon ginger garlic paste
• 2 teaspoons finely chopped green chilies
• ½ teaspoon turmeric powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala powder
• 1 tablespoon lime juice
• 2 tablespoons crispy fried onions

For The Pulao

• 1 pound long-grain basmati rice (500 g)
• 2 tablespoons ghee
• 2 tablespoons vegetable oil
• 3-4 cloves
• 3-4 whole green cardamoms
• 2 inch piece of cinnamon stick
• 1 whole star anise
• 2 whole black cardamoms
• 2 teaspoons fennel seeds (saunf)
• 2 cups thinly sliced onions
• 2 teaspoons ginger garlic paste
• 1 cup finely chopped tomatoes
• 2 tablespoons chopped mint
• 2 tablespoons chopped cilantro (fresh coriander leaves)
• 2 teaspoons finely chopped green chilies
• 2 teaspoons salt (divided)
• 1 tablespoon dried rose petals (optional)

Instructions

Marinate The Mutton

1. Add mutton pieces, yogurt, ginger garlic paste, green chilies, turmeric powder, red chili powder, garam masala powder, lime juice, and fried onions to a large mixing bowl.
2. Mix all the ingredients well and refrigerate the marinated mutton for 4-5 hours or overnight.

Soak The Rice

1. Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.

Cook The Mutton

1. While the rice is soaking, cook the mutton. Press SAUTE button of the instant pot.
2. Add ghee and oil to the pot.
3. Once they are hot, add cloves, green cardamoms, cinnamon stick, star anise, black cardamoms, and fennel seeds and crackle for 4-5 seconds.
4. Add onions and cook until they turn light brown in color (8-10 minutes). Stir frequently while cooking.
5. Add ginger garlic paste and cook for 3-4 minutes.
6. Now add tomatoes and cook for 3-4 minutes.
7. Add the marinated mutton. Add ½ cup water and 1 teaspoon salt and stir gently.
8. Close the lid of the pot and set the valve to the sealing position.
9. Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
10. Once the timer goes off, let the pressure release naturally for 10 minutes.
11. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.

Cook The Rice

1. Drain the water from the rice and add the soaked rice to the pot over the cooked mutton.
2. Add mint leaves, cilantro, green chilies, dried rose petals, and 1 teaspoon salt, and stir gently to combine.
3. Note – There is no need for any extra water now as the water released by the mutton is good enough to cook the rice.
4. Close the lid of the instant pot once again and set the valve to the sealing position.
5. Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
6. Once the timer goes off, let the pressure release naturally for 10 minutes.
7. Release the remaining pressure manually and open the lid.
8. Fluff the pulao gently using a fork and serve hot with raita, sliced onions, and lemon wedges.