Eid Special The ultimate Mutton Ghilafi Pulao - Recipe by Food Fusion

This has to be the ultimate Mutton Ghilafi Pulao recipe with super tender and juicy mutton packed with flavourful rice. A must-add item to your Eid Table. #happycookingtoyou #foodfusion #digitalammi #falakrice ‪@FalakRiceChannel‬ Written Recipe: https://bit.ly/3GMKyCF Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also follow ‪@HealthyFoodFusion‬ & ‪@FoodFusionKids‬ for healthy food & kid's special recipes. 00:00 Mutton Ghilafi Pulao 00:27 Prepare Spice mix 00:47 Prepare Meat 02:49 Assembling 03:35 Aray waah Serves 5-6 Recipe in English: Ingredients: -Falak Extreme Rice 750g -Water as required -Sabut dhania (Coriander seeds) 1 & ½ tbs -Javitri (Mace) 1 piece -Hari elaichi (Green cardamom) 9-10 -Saunf (Fennel seeds) 1 tbs -Zeera (Cumin seeds) 2 tsp -Laung (Cloves) 8-10 -Jaifil (Nutmeg) ¼ piece -Sabut lal mirch (Button red chillies) 7-8 -Cooking oil ¼ Cup -Mutton 1 kg large pieces -Tamatar (Tomato) sliced 1 medium -Pyaz (Onion) sliced 1 large -Lehsan (Garlic) 4-5 cloves -Sabut kali mirch (Black peppercorns) 1 tsp -Tez patta (Bay leaves) 2 -Falak Pink Salt 1 tbs or to taste -Water 1 & ½ litre -Hari mirch (Green chilli) paste 1 & ½ tbs -Cooking oil 3-4 tbs -Zeera (Cumin seeds) 1 tsp -Laung (Cloves) 5-6 -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chilli) paste 1 tbs -Dahi (Yogurt) whisked ½ Cup -Lal mirch (Red chilli) crushed 1 tsp -Falak Pink Salt 2 tsp or to taste -Tatri (Citric acid) ¼ tsp Assembling: -Gajar (Carrot) sliced 1 medium -Shimla mirch (Capsicum) sliced 1 medium -Kishmish (Raisins) 3 tbs -Kaju (Cashew nuts) 10-12 -Akhrot (Walnuts) 10-12 -Ghee (Clarified butter) 2 tbs Directions: -In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside. -In a spice mixer,add coriander seeds,mace,green cardamom,fennel seeds,cumin seeds,cloves, nutmeg,button red chillies,grind well & set aside. -In a pressure cooker,add cooking oil,mutton pieces & mix well. -Add tomato,onion,garlic,black peppercorns,bay leaves,pink salt,ground spices (reserve 2 tbs for later use),water,green chilli paste,mix well & bring it to boil,cover & pressure cook on low flame until mutton is tender (18-20 minutes) then strain,discard residues & reserve cooked meat. -Reserve 1 Cup & remaining stock (approx. 5 Cups) for later use. -In a pot,add cooking oil,cumin seeds,cloves & mix well. -Add ginger garlic paste & mix well. -Add green chilli paste & mix well for 1-2 minutes. -Add yogurt & mix well. -Add red chilli crushed,pink salt,citric acid,1 tbs of reserved ground spices,mix well & cook for 2 minutes. -Add reserved stock (approx. 5 Cups),mix well & bring it to boil. -Add soaked rice,mix well & cook on medium flame until water evaporates (7-8 minutes). Assembling: -In a pot,add cooked meat,carrots,capsicum,raisins,cashew nuts,walnuts,reserved ground spices 1 tbs,cooked rice & spread evenly. -Add clarified butter,1 Cup of reserved stock,cover with kitchen towel & lid. -On stove,place griddle,cooking pot & steam cook on low flame for 25-30 minutes. -Remove kitchen cloth from the pot,cover & let it rest for 10 minutes. -Flip the pot over a large dish,remove carefully & serve hot!