Davanagere Benne Pulao

Ingredients

Method

1. 1

   Marinate the mutton

   Combine the mutton pieces with yogurt, turmeric, ginger-garlic paste, and salt. Massage the marinade into the meat thoroughly and set aside for at least 30 minutes at room temperature. This breaks down the fibers, ensuring the mutton remains tender during the high-pressure cooking phase.

2. 2

   Prepare the green masala

   Grind the coriander, mint, green chilies, ginger, and garlic into a smooth, vibrant green paste using minimal water. The aroma should be pungent and fresh. Avoid over-grinding, as the heat from the blades can discolor the herbs; pulse in short bursts instead.

3. 3

   Sauté the aromatics

   In a heavy-bottomed pressure cooker, melt 50g of butter with the oil over medium heat. Add the whole spices (cardamom, cinnamon, cloves, star anise) and wait until they sizzle and release their fragrance, about 1 minute. Add the sliced onions and sauté until they turn a deep golden brown, which provides the base color for the pulao.

4. 4

   Cook the green base

   Add the ground green masala paste to the onions. Fry on medium-low heat for 5-7 minutes until the raw smell of garlic disappears and the oil starts to separate at the edges. The color will darken slightly to an olive green.

5. 5

   Braise the meat

   Add the marinated mutton to the cooker. Increase the heat to medium-high and sear the meat for 8-10 minutes, stirring constantly. This 'bhuna' process seals in the juices and ensures the spices penetrate the meat deeply.

6. 6

   Pressure cook the mutton

   Pour in 1 cup of water and close the lid. Cook for 4-5 whistles on medium heat, or until the mutton is 80% cooked. Let the pressure release naturally before opening to check the tenderness; the meat should be firm but yield to a knife.

7. 7

   Toast the rice

   Drain the soaked Jeera Samba rice completely. Add it to the mutton mixture and sauté gently for 2-3 minutes. The grains should be coated in the butter and fat, which prevents them from sticking together and gives the finished dish a pearly texture.

8. 8

   Simmer with water

   Pour in the measured hot water (ratio of 1:2 rice to water, accounting for existing liquid). Adjust salt levels—the water should taste slightly over-salted, like seawater. Bring to a vigorous boil for 2 minutes.

9. 9

   The final Dum

   Add the remaining 50g of butter on top. Seal the cooker or pot with a tight lid. Reduce heat to the lowest setting and cook for 12-15 minutes. This 'Dum' process allows the rice to absorb the remaining moisture and swell without breaking.

10. 10

    Fluff and rest

    Turn off the heat and let the pulao rest undisturbed for 10 minutes. Use a fork or a flat spatula to gently fluff the rice from the sides, being careful not to mush the grains. The steam will finish the cooking process during this rest period.