Bhopali Style Gosht Ka Pulao
Introduction
Bhopali Style Gosht Ka Pulao is a quintessential dish from the North Indian culinary repertoire, renowned for its rich flavors and fragrant spices that transport you to the bustling streets of Bhopal. This mutton pulao is a harmonious blend of tender meat, aromatic basmati rice, and a medley of spices that create an unforgettable dining experience, perfect for family gatherings or special occasions. In this recipe, we guide you through the process of preparing this delightful dish that not only tantalizes the taste buds but also warms the soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Mutton | 250 grams |
| Onion | 1 large |
| Garlic | 4 cloves |
| Ginger | 1 inch |
| Green chillies | 3 (slit lengthwise) |
| Curd (Dahi / Yogurt) | 1/2 cup (sour) |
| Bay leaves (Tej Patta) | 1 |
| Black cardamom (Badi Elaichi) | 2 pods |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Mace powder | 1/2 teaspoon |
| Whole black peppercorns | 3 |
| Black pepper powder (freshly crushed) | 1/2 teaspoon |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Mint leaves (Pudina) | A few leaves, chopped |
| Coriander powder (Dhania) | 1/2 tablespoon |
| Red chilli powder | 1/2 teaspoon |
| Fresh coriander (Dhania) leaves | A few leaves, for garnish |
| Sunflower oil | As required |
| Ghee | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~30 g |
| Fat | ~20 g |
| Carbohydrates | ~45 g |
| Fiber | ~2 g |
| Cholesterol | ~90 mg |
| Sodium | ~500 mg |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 95 minutes
Instructions
-
Preparation of Rice:
Begin by thoroughly washing and rinsing the basmati rice to remove excess starch. Soak the rice in clear water for a minimum of one hour. This soaking process allows the rice to absorb moisture and ensures that it cooks evenly, resulting in perfectly fluffy grains.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Sautéing Spices:
In a large, thick-bottomed vessel, heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add the bay leaf, black cardamom, cardamom pods, mace powder, whole black peppercorns, and the cinnamon stick. Sauté these whole spices for about 30 seconds, allowing them to release their fragrant oils, which forms the aromatic base for your pulao. -
Cooking Aromatics:
After the spices have bloomed, introduce the finely chopped ginger and garlic into the pan. Sauté these until they are fragrant, then add the chopped onions. Cook the onions until they turn translucent and the raw smell disappears, stirring frequently. As the onions begin to soften, add the slit green chilies and continue to sauté for another 2 minutes. -
Adding Mutton:
Next, incorporate the mutton pieces into the vessel, ensuring that they are evenly coated with the aromatic mixture. Increase the heat to high and allow the mutton to cook, stirring occasionally, until the moisture evaporates and the meat starts to brown—this should take about 3 to 4 minutes. -
Incorporating Curd and Mint:
Once the mutton has browned, reduce the heat slightly and add the sour curd (yogurt) and chopped mint leaves. Mix everything thoroughly to ensure that the yogurt is well incorporated. Continue to cook, watching for the curd to start releasing water from the sides, signaling that it is integrating with the meat. -
Cooking the Mutton:
When you observe the curd releasing water, reduce the heat to low, cover the vessel with a lid, and let it simmer until the mutton is about 80% tender. This slow cooking allows the meat to absorb the spices fully. -
Spice Addition:
Once the mutton is semi-cooked, add the red chili powder, coriander powder, freshly crushed black pepper powder, and a sprinkle of dry mint. Mix these spices well and fry until the oil begins to separate from the mixture, indicating that the spices are well cooked. Adjust the oil if necessary to achieve the desired consistency. -
Incorporating Rice:
Add the soaked and drained rice into the vessel, gently mixing it with the mutton and spices for a couple of minutes. This step helps the rice to absorb the flavors of the meat and spices, creating a cohesive dish. -
Cooking the Pulao:
Pour in enough water to cover the surface of the rice—typically, this means using double the amount of water relative to the rice (for example, for 2 cups of rice, you would use 4 cups of water). Season with salt to taste, and stir gently to combine all the ingredients. Keep the heat high until the mixture reaches a rolling boil. -
Simmering:
Once boiling, reduce the heat to low and partially cover the pot with a lid. Allow the rice to cook gently, absorbing the liquid until it is tender and fluffy. This should take approximately 20 minutes. Check occasionally to ensure that the rice is not sticking to the bottom of the pot. -
Final Touches:
Once the rice is cooked to perfection, turn off the heat and drizzle the ghee evenly over the top. Gently fluff the rice with a fork, taking care not to break the grains, and garnish with freshly chopped coriander leaves. -
Serving:
Serve the Bhopali Style Gosht Ka Pulao hot, accompanied by refreshing side dishes such as Tomato Onion Cucumber Raita, Tadka Raita, or any raita of your choice. The cooling raita complements the rich and spicy flavors of the pulao beautifully, creating a balanced and satisfying meal.
Conclusion
Bhopali Style Gosht Ka Pulao is more than just a dish; it is a celebration of flavors, aromas, and textures that encapsulates the essence of Indian cuisine. Each bite takes you on a journey through the vibrant streets of Bhopal, making it an unforgettable addition to your culinary repertoire. Whether you’re preparing a meal for a special occasion or simply indulging in comfort food, this pulao promises to deliver warmth and satisfaction. Enjoy your culinary adventure!
