Ingredients:
- 3 lbs Chicken, Lamb, Goat meat or Mutton pieces
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup yogurt
- 1/2 teaspoon red chili powder (cayenne pepper)
- 1 teaspoon dhana-jeera powder (coriander-cumin)
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/8 tsp of Saffron
- 1/4 cup oil
- 1 cinnamon stick
- 5 green cardamom pods
- 3 cloves
- 2 bay leaves
- 3 sliced onions
- 2 1/2 teaspoons salt
- 3 cups Basmati rice rinsed 5 times
- 4 Hard boiled eggs
- 2 large potatoes, peeled and cubed.
Method
- Cut meat into bite size pieces.
- Toss with ginger paste, garlic paste, chili powder, dhana-jeera powder and black pepper. Leave to marinate for 15 minutes.
- Heat milk.
- Crush saffron in a pestle. Add crushed saffron and let stand for 15 minutes.
- In a large pot, heat oil. Add whole spices and fry for 1 minute.
- Add onion and chilies and fry for 10 minutes, stirring often, until caramelized. Remove onions and spices from pot.
- Add meat and fry until browned.
- Add potatoes and yogurt, cook till done. Add more oil if needed.
- Return the onion and spices to the pot. Keep a little of the caramelized onion for garnish.
- Add salt to the basmati rice and 6 cups water. Bring to a boil.
- Reduce to a simmer, cover and cook for 15 minutes. Add cinnamon sticks, bay leaves and Cardamon to rice. (I used Shan biryani spice mix)
- In a large container place one layer of the rice, add the meat with gravy and all, place another layer of white rice.
- Final layer should be of 1 cup cooked rice infused with the saffron milk.
- Fluff with a fork and serve, garnished with browned onions, cashews and hard boiled egg slices.
Serve mutton pulav with vegetarian dhansak masala dar.
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