Authentic Bhopali Gosht Ka Pulao: Flavorful Mutton Rice Dish

Bhopali Style Gosht Ka Pulao Recipe

Description:
India is home to numerous cities with rich cultural heritage, and Bhopal, with its ancient lanes, is a prime example. Known for its deep-rooted traditions, Bhopali cuisine offers a true taste of the city’s history. One such iconic dish is Bhopali Style Gosht Ka Pulao, a flavorful mutton rice dish that showcases the essence of the city’s culinary culture.

Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian

Ingredients:

• 2 cups Basmati rice
• 250 grams Mutton
• 1 Onion, finely chopped
• 4 cloves Garlic, minced
• 1-inch Ginger, minced
• 3 Green Chillies, slit
• 1/2 cup Sour Curd (Dahi / Yogurt)
• 1 Bay leaf (Tej Patta)
• 2 Black cardamoms (Badi Elaichi)
• 2 Green Cardamom Pods (Elaichi)
• 1/2 teaspoon Mace powder
• 3 Whole Black Peppercorns
• 1/2 teaspoon Freshly crushed Black pepper powder
• 1/2-inch Cinnamon Stick (Dalchini)
• Few Mint Leaves (Pudina), torn
• 1/2 tablespoon Coriander Powder (Dhania)
• 1/2 teaspoon Red Chilli powder
• Fresh Coriander Leaves (Dhania), chopped for garnish
• Oil, as required
• 1 tablespoon Ghee

Preparation Time: 30 minutes
Cook Time: 65 minutes

Instructions:

1. Soak the Rice: Wash and rinse the Basmati rice thoroughly. Soak it in water for at least 1 hour before cooking.

2. Prepare the Spices: In a thick-bottomed vessel, heat oil over medium heat. Add bay leaf, black cardamoms, green cardamom pods, mace powder, black peppercorns, and cinnamon stick. Cook for 30 seconds until fragrant.

3. Cook the Aromatics: Add minced ginger, garlic, and green chilies to the vessel. Sauté for 1–2 minutes, then add chopped onions and cook until translucent and the raw smell disappears (about 4-5 minutes).

4. Cook the Mutton: Add the mutton pieces and sauté on high flame until the moisture from the mutton evaporates, around 3–4 minutes.

5. Add Curd & Mint: Add sour curd and crushed mint leaves, and stir until everything is well incorporated. Once the curd begins to release water, lower the flame and cook until the mutton is about 80% tender (about 20 minutes).

6. Season the Meat: Add red chili powder, coriander powder, black pepper powder, and more dry mint leaves. Stir well and cook until the oil starts to separate from the mixture, adjusting the oil as needed.

7. Add the Rice: Add the soaked rice to the vessel and sauté for 2 minutes.

8. Cook the Rice: Pour in enough water to cover the rice or double the amount of rice used (e.g., 10 cups water for 5 cups of rice). Add salt to taste. Bring to a boil on high heat.

9. Simmer the Dish: Once it starts boiling, reduce the heat to low and partially cover the vessel with a lid. Let the rice cook for about 20 minutes.

10. Finish with Ghee: When the rice is cooked, turn off the heat and drizzle ghee over the top. Garnish with fresh chopped coriander leaves.

Serving Suggestions:
Serve Bhopali Style Gosht Ka Pulao hot with a side of Tomato Onion Cucumber Raita, Tadka Raita, or any raita of your choice.

Enjoy this royal and flavorful dish that brings the authentic taste of Bhopal to your kitchen!