Brew & Chew

Hanumanthu Mutton Pulao is one of the oldest and most authentic biryani you get in mysuru. However, the recipe of this amazing biryani can never be found online because of its secrecy. No one in Mysore knows this and no one from Hanumanthu will ever tell you. Brew & Chew took this as a challenge and won it by getting the original Hanumanthu Mutton Pulao’s secret recipe to you.

Pulao Ingredients

Mutton Pieces – 1/2 KG
Raw Rice – 1KG
Onion – 2
Tomato – 2
Ghee – 2 Tablespoons
Special Masala


Special Masala Ingredients

Ginger/Inji-  2-inch piece
Garlic – 5 cloves
Coriander
Curry leaves
Green chilli
Pudina
Salt

1. Preheat the container with little water
2. Put onion and mutton pieces in a container
3. Add the special masala on the top with ghee and mix it
4. Top it up with a little water and cook it.
5. Cook it for at least 1 and a half hours.
6. Add more water (1 cup rice = two cups of water) So basically you will be adding 2 litres of water.
7. Add rice to the boiling water.
8. Then add cut tomatoes, and mix them thoroughly.
9. Add half a slice of lemon and close the lid.
10. Spread hot charcoal on top of the lid for extra dum.
11. You can do the same using a cooker however for a cooker you don’t need to add charcoal.
12. Cook it till the rice gets cooked properly
13. Open the lid and mix it
14. Serve it on Vistaraku or Sal tree leaves plate
15. Give a slice of lemon and onion raita.

Enjoy the flavourful Hanumanthu Mutton Pulao