Mutton Cranberry Pulao​



• ½ kg mutton curry, cut
• 3 cups rice
• ½ cup cranberries
• 4 tbsp yogurt
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 tbsp ginger garlic paste
• ½ cup fried onions
• 2 pcs mace
• ½ tsp cumin seed
• 4-5 cloves
• 1 one inch cinnamon stick
• 6-8 pcs whole black pepper
• 2 pcs black cardamom
• 6 pcs green cardamom
• 2-3 bay leaves
• 1 pinch saffron soaked in ½ cup milk
• 3 tbsp milk
• 4 tbsp ghee
• 1 tsp garam masala
• 4-5 drops kewra essence

• Fried onions
• Cranberries


Marinate mutton in ginger garlic paste and salt. Set aside for 2 hours.
Wash and soak the rice for 30 minutes. Set aside.

Heat 2 tbsp ghee in a pressure cooker on a medium flame. Once hot, add cumin seeds, cloves, cinnamon, black pepper, black cardamom, green cardamom and bay leaves to pressure cooker.

Add the mutton to the pressure cooker and sauté for 5 minutes. Add ½ litre water and cover with lid, let it cook on medium flame. Allow the mutton to pressure cook for 30 minutes, overall. (Note: After the 1st whistle, reduce the heat and allow to simmer).

In a heavy-bottomed pan or handi, add the remaining ghee, ginger, garlic. Add yogurt, fried onions, garam masala, cooked mutton, and chopped cranberries to pan/handi and sauté for 5 minutes.
Add in the soaked rice, salt, and 5 cups of the reserved stock.

About Saransh Goila:

Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.