Mutton Zafrani Pulao by Chef Zakir



  • Coriander Seeds (Sabut Dhania)— 1 ½ teaspoonful
  • Cumin seeds (Sabut Zeera)— 1 ½ teaspoonful
  • Salt— to the taste
  • Fennel Seed (Saunf)— 1 ½ teaspoonful
  • Onion—2 bulbs
  • Turmeric Powder (Haldi)— ½ teaspoonful
  • Saffron (Zafran)— 1 packet (5 gram)
  • Plum (Alou Bukhara)— 100 gram
  • Garlic—2 heads
  • Mutton— ½ kg
  • Green Chili— 6 bulbs
  • Rice— 2 cup
  • Spices Mixture (Gram Masala)— as per requirement
  • Badiyan Flower (Star Aniseed)—6 heads

Preparation Method:

  • Make fine slices of onion.
  • Take a muslin cloth, and add 1 ½ teaspoonful coriander seeds, 1 ½ teaspoonful cumin seeds, & 1 ½ teaspoonful fennel seed on it.
  • Enclose of all three items in the sac (potli) of the cloth.
  • Take a pan, put half cup oil, heat it up, and then add sliced onion and the sac (potli).
  • When onion becomes soft, add all the ground garlic (4 bulbs) in it.
  • Fry it for some moments, then put cinnamon stick (Dar Cheeni), cumin powder (Zeera), Green cardamom (Chotti Elaichi ), Black cardamom (Badi Elaichi), whole Black Pepper (Sabut Kali Mirch), Bay leaf (Tez Pat).
  • Mix the whole Masala you have made and then add Mutton and mix it well.
  • Cut 3-4 green chilies from middle and put into the Mutton.
  • Add ½ spoon of turmeric powder (Haldi) and salt in mutton and fry it for 1 or 2 minutes.
  • Now pour water (1 ½ glasses), cover and let it be cooked. When water starts boiling, reduce the flame.
  • When chicken is fried, add rice and half cup water in it.
  • When rice becomes tender and water is evaporated, add a plum and saffron in it.
  • When rice is cooked take out the dish and make a garnish of green coriander (sabz Dhania).
  • Tasty Mutton Zafrani Pulao is ready.

Mutton Zafrani Pulao Ingredients[ad#ad-2]Mutton Zafrani Pulao Preparation