Shahi Mutton Vegetable Pulao | Perfect 2kg Mutton Pulao Recipe | Cooking Centre |

Welcome back to my channel! ✨ Today, I am sharing a spectacular, award-winning recipe that brings together the rich, juicy flavours of perfectly cooked mutton and the freshness of seasonal vegetables. This Shahi Mutton Vegetable Pulao is made by simmering meat with whole aromatic spices to create a deep, flavorful Yakhni (stock), which is then used to cook the basmati rice to perfection. Whether you are hosting a grand family dawat or making a special weekend meal, this foolproof 2kg recipe will guarantee perfectly separated grains, aromatic rice, and melt-in-the-mouth mutton every single time. Written recipe for Shahi Mutton Vegetable Pulao: For the Mutton Stock (Yakhni): Ingredients: •Mutton Mix Boti: 2 kg •Garlic (Lehsan): 12 cloves •Sliced Onion (Piyaz): 2 medium •Black Pepper (Kali Mirch): 20 •Bay Leaves (Tez Patta): 2 •Cinnamon Stick (Darchini): 1 •Black Cardamom (Badi Elaichi): 2 •Green Cardamom (Hari Elaichi): 6 •Star Anise (Badiyan): 3 •Cooking Oil: ½ cup •Ginger Pieces (Adrak): 7 •Green Chillies (Hari Mirch): 6 •Salt (Namak): 1 tbsp or to taste •Water: 1 cup Direction: •In a pressure cooker, combine mutton mix boti, garlic, sliced onion, black pepper, bay leaves, cinnamon stick, black cardamom, green cardamom, star anise, cooking oil, ginger pieces, green chillies, salt and water. Cover, and cook on high heat until the cooker whistles once. •Strain the mutton, separating the pieces from the rich broth. Save this highly flavorful mutton stock for later use and set the cooked meat aside. For the Pulao Base, Vegetables & Finishing: Ingredients: •Cooking Oil: ½ cup •Ghee: 2 tbsp •Bay Leaves (Tez Patta): 2 •Star Anise (Badiyan): 3 •Green Cardamom (Hari Elaichi): 6 •Black Cardamom (Badi Elaichi): 2 •Caraway Seeds (Shah Zeera): 1 tsp •Slit Green Chillies (Hari Mirch): 25 •Curry Leaves (Kaddi Patta): 25 •Cinnamon Stick (Darchini): 2 •Sliced Onion (Piyaz): 8 medium •Ginger Garlic Paste (Adrak Lehsan Paste): 4 tbsp •Cauliflower (Phool Gobhi): 1 small •French Beans (Fansi): 100 gms •Coriander Powder (Dhania Powder): 3 tbsp •Garam Masala Powder: 1 tsp •Nutmeg Powder (Jaifal Powder): 1 tsp •Mace Powder (Javitri Powder): 1 tsp •Dry and Crush Masala: 2 ½ tbsp •Cumin Powder (Zeera Powder): ½ tbsp •Salt (Namak): ½ tsp or to taste •Curd (Dahi): 1 cup •Lemon Juice: 3 tbsp •Soaked kolam rice: 2 kg •Chopped Coriander Leaves (Kotmir): 1 Cup •Green Peas (Hare Matar): 1 cup •Milk (Doodh): 1 cup •Salt (Namak): ½ tsp or to taste Direction: •Heat oil and ghee in a large wok or vessel. Add bay leaves, star anise, green cardamom, black cardamom, caraway seeds, slit green chillies, curry leaves and cinnamon stick. •Let them splutter, then add the sliced onions. Fry until beautifully golden brown, then stir in the ginger-garlic paste. •Add cauliflower and French beans. Stir well, then add coriander powder, garam masala powder, nutmeg powder, mace powder, dry and crush masala, cumin powder and salt. •Whisk in the curd, cover, and cook on low flame for 5 minutes. •Next, add the lemon juice and the cooked mutton pieces. Mix gently, cover, and let it simmer for 15 minutes on a low flame so the meat absorbs all the spice flavours. •Pour in the reserved mutton stock and bring it to a rolling boil. Add the soaked basmati rice, chopped coriander leaves, green peas, milk, and extra salt to taste. •Mix gently to avoid breaking the rice grains. Bring to a boil, then cover and let it simmer on a low flame for 15 minutes until the rice is fluffy and fully cooked. •Serve: Fluff gently and serve hot with chutney! If you enjoy this recipe, don't forget to LIKE this video, SHARE it with your fellow foodies, and SUBSCRIBE for more professional, easy-to-follow recipes! #muttonpulao #shahipulao #muttonvegetablepulao #2kgmuttonpulao #perfectpulaorecipe #cateringstylepulao #cookingcentre #muttonlovers #pulaorecipe #indiancuisine #desifood #deghipulao #dawatspecial #eidspecial #ramzanspecial #shadistylepulao #degimuttonpulao #bakraeidspecial