Mutton in brown onion gravy with brown onion pulao Recipe

Cooking Directions

• STEP 1.Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pressure cooker and add the marinated mutton. Cook until the mutton is browned on all sides.
• STEP 3.In a separate pan, heat oil and add sliced onions. Cook until the onions turn golden brown and caramelized.
• STEP 4.Remove half of the caramelized onions and keep them aside for the pulao.
• STEP 5.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala to the remaining caramelized onions. Cook for a few minutes.
• STEP 6.Add the browned mutton to the onion-spice mixture and mix well. Add water and pressure cook for about 20-25 minutes or until the mutton is tender.
• STEP 7.In the meantime, prepare the brown onion pulao. Heat ghee in a pan and add the reserved caramelized onions. Cook until they turn crispy.
• STEP 8.Add soaked basmati rice to the pan and sauté for a few minutes. Add water, salt, and cook the rice until it is fluffy and cooked through.
• STEP 9.Serve the mutton in brown onion gravy hot with the brown onion pulao. Garnish with fresh coriander leaves and serve with raita or salad.

Cooking Tips

• Marinating the mutton for a longer time will enhance the flavors and make it more tender.
• Caramelizing the onions properly is important as it adds a rich and sweet flavor to the dish.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• For a smoky flavor, you can add a piece of charcoal to the mutton while it is being cooked.
• Make sure to soak the basmati rice for at least 30 minutes before cooking to ensure fluffy and separate grains.

Storage and Serving

• Leftover mutton in brown onion gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the mutton in a microwave or on the stovetop before serving.
• The brown onion pulao can also be stored in the refrigerator for up to 2 days.
• To serve, reheat the pulao in a pan with a little ghee or butter to restore its flavors.
• Serve the mutton in brown onion gravy and brown onion pulao together for a complete and satisfying meal.