December 17, 2017 Mutton Pulao

Mutton Pulao

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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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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