Mutton Rice With Peas Recipe

Add as a preferred source on Google

If you love to prepare rice recipes then you are in luck. We have just the right dish for you. You may have tried many different rice recipes like pulaos and biryanis, but have you ever tried the special mutton curry rice? Mutton rice with peas is a delicacy straight from the Mughal kitchens. Mind you, mutton rice is not the same mutton pulao or biryani.

This rice recipe is a combination of rice cooked with peas and then simmered in delicious mutton curry. Mutton rice with peas thus has a lot of gravy. It is not dry unlike the pulaos and biryanis. The best part is that it is much easier to prepare mutton curry rice than making pulao.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients

• Mutton- 500 grams (medium sized pieces)
• Basmati Rice: 2 cups (soaked and washed)
• Peas- 1 cup
• Onions- 2+2 (sliced)
• Ginger-garlic paste- 1tbsp
• Curd- 1 cup
• Cumin seeds- 1tsp
• Cinnamon sticks- 2 inches
• Cardamom pods- 5
• Cloves- 4
• Peppercorns- 5
• Bay leaves-2
• Green chillies- 6 (chopped)
• Red chilli powder- 1tsp
• Cumin powder- 1tbsp
• Coriander powder- 1tsp
• Garam masala powder- 1tsp
• Oil- 2tbsp
• Ghee-2tbsp
• Salt- as per taste

Procedure

1. Marinate the mutton with salt, red chilli, coriander, cumin powder and curd. Keep it aside for 20 minutes while you make the other preparations.
2. Boil basmati rice with 3 cups of water in a covered container for 10 minutes on a low flame. When it is half cooked, switch off the flame.
3. Heat oil in a pressure cooker. Season it with cumin seeds and one bay leaf. Add 2 sliced onions and saute for 4 minutes on a low flame.
4. Then add ginger-garlic paste and cook for another 2 minutes. Pour the green chillies and cook for a minute on medium flame.
5. Now add the mutton with the marinade into the cooker. Stir to mix up the spices and cook for 6-7 minutes.
6. When the oil starts floating on top of the thick gravy, add 2 cups of water.
7. Pressure cook the mutton for a duration of 15 minutes on a low flame. Allow at least 3 whistles to blow away.
8. Meanwhile, melt ghee in a deep bottomed pan. Season it with cardamom, peppercorns, bay leaf, cinnamon sticks and cloves.
9. Allow the flavours to cook for 30 seconds and then add onions. Saute the onions for 5 minutes on a low flame until they turn totally brown.
10. Then add peas and cook for 2 minutes. Add the boiled rice into the pan and season with powdered garam masala.
11. Pour the mutton curry into the pan and stir gently to mix it up with the rice.
12. Cover and cook for 3-4 minutes on low flame.

You can garnish the mutton rice with peas with chopped coriander leaves and have it hot.