Authentic Sindhi Mutton Curry & Bhugal Rice Recipe | Sindh's Culinary Legacy | Chef Vicky Ratnani

#sindhimutton #bhugalrice #sindhicuisine #chefvickyratnani

Indulge in the rich and aromatic flavors of Sindhi cuisine with our authentic Sindhi Mutton Curry and Bhugal Rice recipe! This traditional feast brings together tender mutton simmered in a spicy, flavorful gravy and perfectly cooked Bhugal Rice infused with caramelized onions and aromatic spices. A true delight for your taste buds!

In this video, we'll guide you through:

🍖 Preparing the mutton curry with a blend of spices for maximum flavor
🍚 Cooking Bhugal Rice to perfection with a rich, golden hue
🌿 Combining these dishes for a complete, satisfying meal

👨‍🍳 What you'll need:

For Sindhi Mutton Curry:
Mutton- 1 kg
Peppercorns- 3 tbsp
Cardamom (elaichi)- 1 tbsp
Coriander seeds- 3 tbsp
Cumin seeds- 1 tbsp
Ghee- 3 tbsp
Bay leaves- 2-3
Cinnamon sticks- 3-4
Cloves- 10-12
Chopped onions- 750 g (about 4 medium-sized)
Ginger-garlic paste- 2 tbsp
Green chilies, slit- 3-4
Salt- to taste
Turmeric (haldi)- ½ tsp
Red chilli powder- to taste
Spice powder (prepared earlier)- 100 g
Tomatoes, chopped- 500 g
Yogurt (dahi)- 100-150 g
Water- 500 ml
Slant-cut lotus stem- as needed
Small potatoes- 20
Chopped coriander- a handful

For Bhugal Rice:
Ghee- 2 tbsp
Bay leaves- 2
Cardamoms (elaichi)- 5-6
Cloves- 8-9
Peppercorns- 10-15
Cinnamon sticks- 3-4
Cumin seeds- a pinch
Chopped onions- 500 g
Salt- to taste
Sugar- a pinch
Red chilli powder- a little
Salt- 1 tsp
Basmati rice, soaked for 30-40 mins- 3 cups

Process:
• Prepare the Spice Powder: In a pan, roast peppercorns, cardamom, coriander seeds, and cumin seeds until fragrant. Let cool, then grind into a powder and set aside.
• Cook the Mutton Curry: In a large vessel, heat ghee over medium heat. Add bay leaves, cinnamon sticks, and cloves; sauté for a minute. Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and green chillies; mix well. Add mutton and saute until it releases water. Season with salt, turmeric, and red chilli powder. Mix in the prepared spice powder. Add chopped tomatoes and yoghurt, then cover and cook for a while. Pour in water, cover, and simmer for 50-60 minutes. Add lotus stem and small potatoes; cook for an additional 30 minutes. Stir in chopped coriander just before serving.
• Prepare the Bhugal Rice: In a separate pan, heat ghee and add bay leaves, cardamom, cloves, peppercorns, cinnamon sticks, and cumin seeds. Sauté the spices, then add chopped onions and a pinch of salt; cook until golden. Add sugar and red chilli powder; mix well. Add soaked basmati rice and stir to combine. Pour in water (about 2 inches above the rice) and bring to a boil. Cover and cook on low heat for 15 minutes until the rice is fluffy.
• Serve: Serve the Sindhi mutton curry hot with Bhugal rice.
Garnish with salad and sliced onions on the side.

Join us and learn how to create this delectable Sindhi Mutton Curry and Bhugal Rice that’s perfect for family gatherings, festive occasions, or simply a special treat. Don’t forget to like, subscribe, and hit the bell icon for more mouth-watering recipes!


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