Mutton Pulao Recipe

Mutton Pulao picture

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
DishMain Ingredient

Ingredients

 Rice2 Cup (32 tbs) (Delhi Variety)
 Ghee6 Tablespoon
 Mutton500 Gram, cut into serving portions
 Garlic flakes4
 Ginger piece1 Inch
 Red chilies3
 Curds1 Cup (16 tbs)
 Tomatoes2 Large, blanched and sliced
 Cashewnuts50 Gram
 Coriander leaves1 1⁄4 Bunch (125 gm), sliced (1 Big Bunch)
 Mint leaves1⁄4 Cup (4 tbs) (1 Big Handful)
 Curry leaves1⁄4 Cup (4 tbs) (1 Big Handful)
 Cloves5
 Cardamoms4
 Cinnamon stick piece1⁄2 Inch
 Lime1⁄2 , juiced
 Onions2 Medium, finely sliced
 Green chilies7 , slit
 Turmeric powder1 Teaspoon
 Salt To Taste

Directions

Grind red chillies, ginger, garlic and all but 10 cashewnuts to a paste.
Fry the remaining cashewnuts to a gold-er colour.
Pound together all the spices coarsely.
Heat 6 tblsps of ghee and fry the onions till soft.
Add the spices, groundnut cashewnut paste, salt and mutton and fry to a golden colour.
Put in tomatoes and curds.
Cover tightly sprinkle water over the lid and cook over a slow fire till the mutton turns tender.
Remove the vessel from fire and mix in the lime juice.
Wash and soak the rice in 4 cups of water for 1 hour.
Cook the rice in the water in which it was soaked after adding salt and turmeric powder till almost tender and dry.
Mix in the mutton, green leaves and chillies.
Cover the vessel with a thick cloth, then with a tight-fitting lid and place over a girdle.
Cook for 10 minutes on a very slow fire.
Serve hot garnished with fried cashewnuts.
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