masala rice topped with a boiled egg and spicy mutton curry, garnished with fresh coriander

Introduction:

This Mutton Masala with Spiced Rice is a bold, flavorful Indian-Pakistani dish made with tender mutton chunks, rich spices, and saffron-infused rice — served with a soft boiled egg on top. It’s a perfect centerpiece for Eid, dinner parties, or weekend feasts.

Ingredients:

For Mutton Masala:

• 500g mutton (bone-in preferred)

• 1 cup onions (thinly sliced)

• 2 tomatoes (chopped)

• 1 tbsp ginger-garlic paste

• 3 tbsp yogurt

• 1/4 cup oil or ghee

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Fresh coriander for garnish

• 1 boiled egg (optional for garnish)

For Rice:

• 1.5 cups basmati rice (soaked 30 mins)

• 2-3 cloves

• 1 bay leaf

• 1 small stick cinnamon

• 2-3 black peppercorns

• 1 tbsp oil

• Salt as needed

• Few saffron strands or orange food color (optional)

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 Detailed Directions:

First, cook the mutton.

Heat the oil in a pot. Sauté onions until they turn golden. Cook for one minute after adding the ginger-garlic paste. Cook until the oil separates after adding the tomatoes and all of the dry spices. Fry for 5 to 7 minutes after adding the mutton. After thoroughly mixing the yogurt, add 1.5 cups of water. Cook with a lid on until the meat is tender.

Step 2: Get the rice ready.

Bring water, salt, and spices to a boil in a separate pot. After adding the soaked rice, cook it until 90% done. After draining, set aside.

Step 3: Put Together

Spread the cooked rice on a serving tray. Cover with the thick mutton masala. Add slices of lemon, boiled egg, and fresh coriander as garnish.

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Tips and Notes:

Mutton cooks faster in a pressure cooker.

For more depth, add biryani masala.

Add fried onions as a garnish to enhance the aroma.

Add chopped green chilies for a spicier version.

FAQs:

Q1: Is it possible to substitute chicken for mutton?

Yes, but since chicken cooks more quickly, shorten the cooking time.

Q2: Is it possible to reduce the amount of spice?

For color and mild heat, use Kashmiri chili.

Q3: What kind of rice works best for this?

For the best texture and scent, use aged basmati rice.

Last Line of Thanks:

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