Bigg Boss Winner Munawar Faruqui’s Delicious Mutton Pulao Recipe

Emerging a winner from the popular reality show must have been an exhausting experience for Munawar Faruqui – who snagged the trophy for the 17th season of Bigg Boss. Known to be a night owl who begins his day around noon, Faruqui usually has a brunch meal of kheema-roti, dosas or pav with eggs. While lunch is not something that he takes very seriously, snacking on the occasional pani puri, dinner usually comprises of his favourite home-cooked meal of dal, roti, masala bhindi and a meat-based gravy dish.

A self-proclaimed rice lover, Faruqui has also been candid about turning to a fragrant portion of mutton pulao from time to time – which he enjoys pairing with lehsun ki chutney. Like most of us who do not follow a specific diet chart, Munawar eats just about everything – from French fries to manchow soup and thoroughly enjoys being a foodie. Follow the recipe given below to recreate the winning comic’s mutton pulao at home.

Ingredients

  • 500 grams mutton
  • 500 grams rice
  • 2 tablespoons vegetable oil
  • 2 teaspoons red chilli powder
  • 1 onion
  • 2 green chillies
  • 2 red chillies
  • 1 cup yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon fried onion
  • 4 fresh mint leaves
  • 1 tablespoon ghee
  • 1-inch piece cinnamon
  • 10-12 black peppercorns
  • 1 black cardamom
  • Water, as required
  • Salt, to taste

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Method

  • Make a paste using the red and green chillies and onion before combining it with the mutton, oil, one teaspoon of chilli powder and some salt, in a mixing bowl.
  • Allow it to rest for 30 minutes while you combine the yoghurt with ginger-garlic paste, coriander powder, red chilli powder and turmeric powder.
  • Heat the ghee in a pressure cooker and bloom the whole spices before adding the marinated mutton and searing it on a medium-high heat till brown on all sides.
  • Add the curd mixture and mix well to combine before adding some water and pressure cooking the meat for 3-4 whistles.
  • Once done, tip in the rice, fried onion, mint leaves and pressure cook for an additional 2-3 whistles.
  • Serve hot with lehsun chutney on the side.

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