Mutton Pulao

Ingredients:-

For the rice:-

Basmathi Rice – 2 cups

Ghee – 2 tbsp

Star aniseed- 1 number

Cloves – 6 numbers

Green cardamom -4 numbers

Cinnamon – two 1″ sticks

Onion – 1 medium, thinly sliced

Cilantro – 2 tbsp, finely chopped

Salt – 2 tsp

Rose essence -1/2 tsp

Boiling water – 4 cups (1:2 ratio)

For the mutton masala:-

Mutton – 500 grams, cut into bite size pieces & washed with water & little vinegar

Canola oil – 2 tbsp

Cloves – 4 numbers

Cardamom- 4 numbers

Cinnamon -one 1″ stick

Onion – 2 numbers, big, thinly sliced

Greenchilly – 4 numbers, crushed

Ginger -2″ piece, crushed

Garlic cloves – 7 big, crushed

Coriander powder – 1 tsp ( heaped)

Kashmiri chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Tomato – 1 big, deseeded & chopped

Salt -11/4 tsp

Garam masala powder – 1/4 tsp

Lime juice – of one lime

Water – 1/4 cup

Chopped cilantro – 1/4 cup

Method:-

Soak the basmathi rice in water for 30 minutes. Drain the water completely & keep aside.  Heat the ghee & add all the spices. Add the sliced onion when you get an aroma of the spices & fry till the onion turns golden brown in color. Add the drained rice & fry for 2 minutes on medium high heat, pour 4 cups of boiling water, add 2 tsp of salt, rose essence & cilantro. Cover & cook on low heat for 10 minutes. Keep the cooked rice covered for another 10 minutes. Let the rice cool completely.

For the mutton masala, heat the oil & add all the whole spices. Fry the onions till they turn golden brown in color. Stir in all the crushed ingredients & fry for 5 minutes. Add the coriander, turmeric, kashmiri & garam masala powders & fry for 1-2 minutes on low heat. Throw in the tomato, mutton pieces & salt. Keep mixing on medium-high heat for 7 minutes/ till the mutton pieces turn brown in color. Add the lime juice & water. Mix well & bring to a boil, add more salt if needed. Transfer the ingredients to a pressure cooker & cook till the meat is tender & there is a very thick gravy left behind. I cooked the meat for 17 minutes on low heat after the first whistle. Open the cooker when the pressure completely subsides. Add the chopped cilantro. 

Mix the mutton masala carefully with the cooked rice. Serve hot with pappad & raitha.

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This entry was posted in Lakshmi Nair recipes, Mutton/ Beef, rice. Bookmark the permalink.

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