Friday, February 22, 2008

Mutton Pulao

Try this Pulao recipe when you have 10 or more people coming. I've adapted the recipe so that it works for 2 kg of meat. Its simpler than making biryani and the rice gets all the flavour of the meat curry and stock which is why I often prefer pulaos over biryani.

2 kg mutton
1 kg basmati rice/ count how many cups this is so you can double the amount of liquid
6 onions sliced
6 green chillies, slit
1 cup full of mint leaves

Roast and Grind
8 cloves
3-4 inch pcs of cinnamon
8 cardamom
A whole pod of garlic
100 gms of Ginger
10 dry red chillies

3 bay leaves
2 tsp turmeric
2 cups curd at room temperature and whisked

wash mutton and drain water out
wash rice, soak for 2-3 hours
Heat oil, add bay leaves
Add onions and green chillies. Fry onions till golden brown. Add mint leaves
Add the roasted and ground masala paste. Fry on low heat till the oil separates
Add meat and turmeric powder. Keep stirring till meat browns a bit
Add salt to taste
Add the beaten curd carefully. Keep stirring so it doesn’t split
Add 2 cups of warm water and stir
Cover and cook for 20 minutes till meat is quite tender.
Add the juice of one lime

Once the meat is cooked, remove the mutton pcs with slotted spoon and measure the gravy. The gravy has to be double that of the cups of rice. If the gravy is less then add warm water or stock.
Taste the curry for salt. It should be on the saltier side because you still need to add the rice.
Heat the gravy, and when it boils add the mutton pieces and drained basmati rice to it. Cook covered till rice is done. Alternatively add everything to a rice cooker.

Garnish with fried onion slices and finely chopped coriander leaves.

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