Mutton Majboos Recipe | Kuwaiti Traditional Mutton Majboos😋😋Perfect kuwaiti Rice

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than mutton.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide a tangy flavor, while dried apricots are often cheaper.

Add 1 kg of mutton to a pressure cooker.

Add 1 onion and 1 tomato, both roughly chopped.

Add 2 tablespoons of ginger-garlic paste.

Add 1/4 tablespoon each of garam masala, cumin powder, pepper powder, coriander powder, and turmeric powder.

Add 2 whole green chilies and salt as required.

Add 2 cardamoms, 2 cloves, and 2 small cinnamon sticks.

Poke small holes in the mutton pieces for better absorption of spices.

Add 4 cups of water and 1 black lemon, then mix everything.

Close the cooker and cook for about six whistles on low flame.

For the topping (hashu), add 1 finely chopped onion to a pan and sauté on low flame for about 2 minutes without oil.

Add 2 tablespoons of soaked chana dal, strained, and 1 tablespoon of water, then cook for 3-4 minutes on low flame.

Add 2 tablespoons of soaked raisins and cook for another 2-3 minutes.

Season with 1/4 teaspoon of salt, a pinch of cumin powder, and a pinch of garam masala, then mix well.

Add 2 tablespoons of water if it gets dry, and cook for 5-6 minutes on low flame.

Add 1/4 teaspoon each of coriander powder and pepper powder, and mix well.

Cook the hashu for a total of 20 minutes on low flame.

Open the pressure cooker and mix the mutton well, then transfer to a plate, keeping the masala water aside.

In a pan, add oil and toast the mutton pieces seasoned with 1/4 tablespoon each of garam masala, cumin powder, pepper powder, and coriander powder for 5 minutes on each side on low flame.

Transfer the toasted mutton pieces to a plate.

In the same pan, add 2 small cinnamon sticks, 2 cloves, 2 cardamoms, 2 dry bay leaves, 1/4 tablespoon of cumin seeds, and 10 coriander seeds.

Add 1 finely chopped onion and sauté until transparent.

Add 2 cups of soaked basmati rice and sauté for 2-3 minutes.

Strain and add the reserved masala water from the mutton cooking.

Add 1 black lemon and salt as required, then close and cook for about 15 minutes on low flame.

After 15 minutes, add 2 slices of butter and mix well.

Add the mutton pieces and cover with aluminum foil to set for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: