Awadhi Mutton Pulao

Bring the ghee to a shimmering heat in a heavy-gauge pressure cooker. Introduce the assorted whole spices, allowing the fat to extract their volatile aromatic oils until deeply fragrant.

Add the finely sliced onions and fry them slowly and steadily until they caramelize to a deep golden brown.

Add the bone-in mutton and the ginger-garlic paste. Sear over high heat for 5-7 minutes, doing a proper bhuna so the meat browns and the juices seal in.

5–7 min

Turn the heat down to a simmer. Fold in the whisked curd, garam masala and salt. Stir continuously so the curd does not split, and cook until the fat clearly separates from the masala.

Pour in a measured portion of the hot liquid. Secure the cooker lid and pressure cook for 3-4 whistles to tenderize the mutton to an exact 80% doneness.

Allow the pressure to release naturally. Introduce the thoroughly drained basmati rice alongside the remainder of the measured hot water or stock. Re-evaluate and adjust the salt seasoning if necessary.

Bring the vessel back to a rolling boil, then hermetically seal the pot with a tight-fitting lid. Drop the heat to an absolute minimum and simmer undisturbed for 12-15 minutes until the grains reach perfect elongation.

12–15 min

Extinguish the heat completely and enforce a strict 10-minute resting period prior to opening, guaranteeing perfectly set, exceptionally fluffy grains.