Mutton Pulao

By Founder and Owner: Rita Jamshed Kapadia 9 comments

Prep Time: 30 minutes
Cooking Time:30 minutes
Yield: Serves 6
Ingredients:

  • 3 lbs Chicken, Lamb, Goat meat or Mutton
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon red chili powder (cayenne pepper)
  • 1 teaspoon dhana-jeera powder (coriander-cumin)
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 generous pinches of saffron
  • 1/3 cup raisins
  • 1/4 cup oil
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 3 sliced onions
  • 1 thinly sliced long green chile pepper (6″)
  • 5 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 2 cups Basmati rice

Method

  1. Cut meat into bite size pieces.
  2. Toss with ginger paste, garlic paste, chili powder, dhana-jeera powder and black pepper. Leave to marinate for 15 minutes.
  3. Heat milk. Add saffron and let stand for 15 minutes.
  4. Place raisins in a bowl and cover with boiling water for 15 minutes. Drain and set aside.
  5. In a large pot, heat oil. Add whole spices and fry for 1 minute.
  6. Add onion and chilies and fry for 10 minutes, stirring often, until caramelized. Remove onions and spices from pot.
  7. Add meat and fry until browned.
  8. Return the onion and spices to the pot. Keep a little of the caramelized onion for garnish
  9. Add raisins, sugar, salt, saffron milk, rice and 3 cups water. Bring to a boil.
  10. Reduce to a simmer, cover and cook for 15 minutes.
  11. Fluff with a fork and serve, garnished with caramelized onions.
  Serve mutton pulao with vegetarian dhansak masala dar. Spicy lentil Dhansak is a puree made to go with rice pilaf. Sample recipe from my Meats Parsi Cuisine Cookbook shown below.
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Founder and Owner: Rita Jamshed Kapadia

Parsi Cuisine Cookbooks by Rita Kapadia are available on Amazon. 

9 Comments

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