Bhopali Style Gosht Ka Pulao Recipe
Mutton pieces cooked with loads of flavour packed ingredients like ginger, garlic, onions and whole spice like bay leaf, cardamom and cinnamon stick. Once the meat is half cooked, add the rice and cook it over a low heat. You will end up having a rich Biryani for your sunday meal along with raita.
In India, we have so many cities that speaks for them self. Old cities have so much cultural heritage in store for us to explore. One such typical cultural heritage lies within the narrow lanes of the old city. They say that if you want to know the real facts about the city go to the inside places, the places that is now the oldest part of the city.
Bhopal, the city of lakes and Nawabs is the the richest food city after Lucknow and Hyderabad where the Mughal food impact can be easily seen in some interior parts of the place. In Bhopal, urbanization is expanding yet the old city of Bhopal still carry the authentic food story that speaks the entire story of the city and it's food culture.
Therefore, we have a recipe from Bhopal, Bhopali Style Gosht Ka Pulao that will surely satisfy your taste buds and will make you want for more.
If you like this recipe, you can also try other Pulao Recipes such as
- 2 cups Basmati rice
- 250 grams Mutton
- 1 Onion
- 4 cloves Garlic
- 1 inch Ginger
- 3 Green Chillies
- 1/2 cup Curd (Dahi / Yogurt) , (sour curd)
- 1 Bay leaves (tej patta)
- 2 Black cardamom (Badi Elaichi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Mace powder
- 3 Whole Black Peppercorns
- 1/2 teaspoon Black pepper powder , freshly crushed
- 1/2 inch Cinnamon Stick (Dalchini)
- Mint Leaves (Pudina) , few, torn
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Red chilli powder
- Coriander (Dhania) Leaves , few, chopped
- Cooking oil , as required
- 1 tablespoon Ghee
How to make Bhopali Style Gosht Ka Pulao Recipe
To begin making the Bhopali Style Gosht Ka Pulao recipe, wash and rinse rice well. Soak in clear water and set aside for minimum one hour before cooking.
In a large thick bottomed vessel, heat oil and add bay leaf, black cardamom, cardamom pods, mace powder, whole black pepper corns and cinnamom stick. Let it cook for about 30 seconds.
After 30 seconds, add chopped ginger, garlic and saute for a while.
Add chopped onions and saute till translucent and raw smell disappears. Meanwhile add green chilies as well. Let t cook for about 2 minutes.
Next, add the mutton pieces and mix well on high flames. Let it be on high till the moisture evaporates well. Cook it for about 3 to 4 minutes.
Now add sour curd and crushed mint and mix nicely such that everything gets incorporated well.
As soon as you find curd leaving water from sides, turn the flames to low. Close the lid and allow it to cook till mutton gets almost 80% tender.
Once the mutton is semi cooked, add red chili powder, coriander powder, black pepper powder and some more dry mint. Mix well.
Fry everything till oil starts leaving from sides. You may adjust oil if required.
Add soaked rice, and fry again for couple of minutes.
Now add water till the surface of the rice or double the quantity of rice. (Ex - If you take 10 cups rice then add 20 cups of water)
Adjust salt as needed and stir well. Keep the flames high till you get a boil.
Simmer the flames and let the rice cook with lid partially closed.
Once the rice is cooked, turn off the gas and add ghee all over. Garnish with fresh coriander and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'