29 December, 2016
Khorshed Masi’s Junglee Palav / Dill (Suva Ni Bhaji) no PalavPosted in : A Recipe of ParsiCuisine.com, Beef, Cuisine, Dill (Suva), Garlic, Goat, Goat or Lamb Mutton, Grains and Lentils, Herb, Indian, Lamb, Meats, Mutton, Rice, Side Dish on by : Rita
I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted)
2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces.
2 cups of Basmati Rice
I medium red Onion
I bunch of cilantro destemmed and cleaned
1 bunch of Dill (suva ni bhaji), with the thick stems removed and cleaned
6 curry leaves
4 large garlic cloves
1 tablespoon of adu lasan (ginger garlic paste)
4 green Thai Chilies
6 black peppercorns
¼ whole nutmeg
½ stick of cinnamon
2 tablespoons of Coconut oil (if coconut oil is not available, you can substitute with any vegetable oil).
Salt to taste
Grind the cloves, cardamom, peppercorn, nutmeg and cinnamon in a coffee grinder to a fine powder.
Grind the onion, cilantro, dill, garlic, Thai chilies, into a fine paste in a food processor.
Heat coconut oil in a pressure cooker, add the curry leaves and powdered spices to it and brown for about a minute. Add mutton and brown the meat. Add adu lasan, potatoes, salt and just enough water to prevent burning of the ingredients and cook for 30 minutes or longer till the meat is fully cooked.
In a thick bottomed pot boil Basmati rice for about 10 minutes in water and salt, drain the rice rinse with cold water, and add the cooked meat and potato from pressure cooker and cook on low flame for about 15 minutes covered with a kitchen towel stretched under the lid to absorb the extra moisture. Serve hot with chopped cilantro as garnish. Enjoy