Meal Prep · South Indian
Mutton Ghee Rice
A fragrant and rich South Indian delicacy featuring tender mutton cooked with aromatic ghee rice.
Ingredients
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Step-by-step- Marinate the mutton: In a bowl, combine mutton pieces with 1 tbsp ginger-garlic paste, turmeric powder, coriander powder, garam masala, salt, and whisked curd. Mix well and let it marinate for at least 30 minutes (or longer in the fridge).
- Cook the mutton: Heat 2 tbsp ghee in a pressure cooker. Add sliced onions and fry until golden brown. Add the remaining 1 tbsp ginger-garlic paste and green chillies, sauté for a minute until fragrant.
- Add the marinated mutton to the cooker. Sauté on high heat for 5-7 minutes until the mutton changes color and the oil separates from the masala.
- Add 1 cup of water, close the pressure cooker lid, and cook for 5-6 whistles or until the mutton is 80% cooked and tender. Let the pressure release naturally.
- Prepare the rice: In a large heavy-bottomed pot or another pressure cooker, heat the remaining 2 tbsp ghee. Add the whole spices (bay leaves, cloves, cardamom, cinnamon, star anise) and sauté until fragrant.
- Add the soaked and drained basmati rice. Gently sauté for 2-3 minutes, ensuring not to break the grains, to coat them in ghee.
- Add 3 cups of hot water (adjust as per your rice type) and salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until the water is absorbed and rice is almost cooked (about 80%).
- Layer and dum cook: Gently mix the cooked mutton with its gravy into the partially cooked rice. Sprinkle chopped mint and coriander leaves, and lemon juice over the top.
- Cover the pot tightly (you can use foil under the lid for a better seal) and cook on very low heat (dum style) for another 10-15 minutes, allowing the flavors to meld. If using a pressure cooker, cook for 1 whistle on low heat.
- Once done, let it rest for 5-10 minutes before gently fluffing with a fork. Garnish with fried cashews and raisins, if desired. Serve hot with raita or a simple curry.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 38 g |
| Fat | 35 g |
| Carbohydrates | 50 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container once cooled completely. Reheat thoroughly before serving.
Freezer Up to 3 months
Portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Stovetop: Add a splash of water, cover, and heat on low until warmed through. Microwave: Heat in 1-minute intervals, stirring occasionally, until hot.
Chef’s Corner
- For best results, marinate the mutton for at least 2 hours, or preferably overnight in the refrigerator, to ensure maximum tenderness and flavor absorption.
- Always use good quality basmati rice and soak it properly to achieve long, separate, and fluffy grains in your ghee rice.
- Adjust the spice levels, especially the green chillies, according to your preference for heat.
- Don’t overcook the rice initially if you plan to dum cook; it should be slightly undercooked to absorb the mutton’s flavors during the final dum process without becoming mushy.
