Mutton Pulao - Recipe Book

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Mutton
pulao is a flavorful recipe in which the rice is cooked in delicious mutton
stock. The ingredients for mutton biriyani and mutton pulao are almost same.
And the taste stands in two equal balances but different!!!
S
erve this irresistible pulao to your
family and enjoy the weekend. 



Ingredients:
  1. Mutton-1 kg

  2. Oil+ghee- 3 tbsp

  3. Cinnamon stick-2(one inch size)

  4. Cloves-4

  5. Bay leaves-2

  6. Cardamom pods-3

  7. Onion thinly sliced-3

  8. Tomato thinly sliced-2

  9. Ginger, garlic, green
    chilly paste- 2 tbsp

  10. Curd-3 tbsp

  11. Turmeric powder-1/2 tsp

  12. Chilly powder-1 tsp

  13. Pepper powder-1 tsp

  14. Carrot chopped-2 tbsp

  15. Garam masala-1 tbsp

  16. Mint leaves
    chopped-3 tbsp

  17. Coriander leaves-3 tbsp

  18. Lemon juice-1 tbsp

  19. Salt-to taste

  20. Oil-2 tbsp

  21. Basmati rice-2 cups

  22. Boiling water-3 ¾ cup (including mutton stock)

  23. Salt-to taste 

  • Soak the rice in water for 30 minutes. 

  • Wash and clean the mutton pieces.

  • Marinate half of the turmeric powder, pepper powder, coriander powder, garam masala and salt.

  • Pressure cooks it until cooked.

  • In a large pan heat of oil (or ghee) and
    add whole garam masala pieces(cinnamon, clove, bay leaf and cardamom).

  • Add onion in to it and
    sauté until golden brown in color.

  • Add ginger, garlic, green
    chilly paste in to it.

  • When the raw smell goes
    off; add all the remaining powders one by one mixing well after each addition.

  • Add curd in to it and mix
    well.

  • Add chopped tomatoes in to
    it.

  • When the tomatoes are
    sauted and mashed well add, coriander leaves and mint leaves. 

  • Meanwhile in another pan; roast the drained basmati rice with 1 tbsp of ghee for  4 minutes in low flame without breaking the rice.

  • Add  this sauted rice,  cooked mutton along with its stock, boiling water, carrots chopped, lemon juice and enough salt in to the prepared onion masala.  (mutton stock + boiling water= 3  3/4 cup)

  • Mix well, cover the lid tightly and cook for medium flame until all the water gets absorbed and the rice gets cooked with the masala.

  • Don’t stir the pan often;  Give stirring gently at two or three times only at the last stage of cooking.
    Otherwise the rice may get broken.

  • When all the water gets
    absorbed switch off the flame, close the lid for another 15 minutes.

  • Then only all the
    moisture from rice gets absorbed and you will get a nice pearl like rice. 


alt=pulao

  • Add in to serving plates and serve hot with some raitha and pickle. 








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