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Sunday, October 4, 2015

Mutton Pulao


Durga pujo is just around the corner. The fall weather in Pacific North West is very close to that of Kolkata just before Pujo. The sky is blue with fluffy clouds hanging around. The first nip of chill is in the air. Some variant or atleast look-a-like of kash flower abounds in our area.
I have already started planning for the Durga pujo feast at home. A must have is the simple rustic mutton pulao. Hope you enjoy the recipe.

Ingredients

  • 2 lbs. mutton pieces on bone
  • 3 cups basmati rice washed and soaked
  • 1 medium sized onion sliced
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 12-14 green chilies slit lengthwise
  • 2 tbsp. plain yogurt
  • 4 bay leaves
  • 2 tbsp. Bengali garam maala
  • 2 tbsp. whole garam masala (2” cinnamon stick, 8 cloves, 8 green cardamom)
  • 4 tbsp. clarified butter (Ghee)
  • Sugar to taste
  • Salt to taste

Procedure

In a pan heat 1 tbsp. ghee till melts. Add onion slices and fry on medium heat. Add four slit green chilies along with ginger garlic paste and sauté till the raw smell goes away.
Add meat pieces to it and sear them on high heat along with the spices for about two minutes. Reduce the heat to the lowest mark. Sprinkle salt, sugar. Now add yogurt along with 1 tsp. garam masala powder and mix well.
Cook it on low heat till the mutton is three fourth done.
In a deep pan take enough water and bring it to a rolling boil. Add the soaked and drained rice to it and wait till it just starts to boil. It takes around three to four minutes time. Drain the rice on a colander.
Now in a wide pan heat two tbsp. ghee. Add bay leaves, green chilies, and whole garam masala. When it stops sputtering add the drained rice to it. Fry on medium heat gently so that the grains don’t break.
Add salt and sugar to your taste.
Now in a pressure cooker take the fried rice, put the meat pieces. Measure 3 cups of liquid (includes mutton stock + water) and pour over it. Put the pressure lid on and cook on high flame till one whistle comes. Let the pressure release on its own.
In a separate pan heat 1 tbsp. ghee till it melts and add green chilies and garam masala powder to it. Once they start sizzling pour over the pulao and serve….

1 comment:

Moumita Malla said...

Nice recipe. ..dekhei lobh lagche

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