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Mutton Pulao: North Indian Rice Recipe
Pulao recipes are cooked by frying the rice and meat together with all the seasonings while biryani be it a mutton recipe or any other meat is cooked in layers. To cook mutton pulao in the most authentic way you need at least 1 hour. But if you are making it small scale and quick then you can wrap it up in half hour.
Ingredients
For
Mutton
Pulao:
1.
Mutton
300
grams
2.
Basmati
rice
500
grams
3.
Onions
2
(sliced)
4.
Ginger
2
inch
piece
(grind)
5.
Garlic
5-7
cloves
(grind)
6.
Cumin
seeds
1
teaspoon
7.
Cinnamon
sticks
1
inch
8.
Cardamom
4
9.
Cloves
5-6
10.
Bay
leaves
2
11.
Pepper
5-6
cloves
12.
Red
chillies
2-4
13.
Green
chillies
3
(chopped)
14.
Turmeric
powder
1
teaspoon
15.
Red
chilli
powder
1
teaspoon
16.
Curd
1
bowl
(beaten)
17.
Oil
2
tablespoon
18.
Salt
as
per
taste
Procedure For Mutton Pulao:
- Marinate the mutton with turmeric powder and salt while you prepare the other ingredients.
- Roast all the dry spices except bay leaves on a pan, leave them for a while to cool down and them grind them to form a powder.
- Heat oil in a pressure cooker and season it with bay leaves. Saute the onions in it. When the onions start smelling good at the green chillies and saute till they are golden.
- Add the minced ginger and garlic to this and cook on low flame for 2 minutes.
- Now add the marinated mutton and let it cook for 5-7 minutes on low flame. When it looks fried add the powder you have made and stir.
- Let it cook for another 5 minutes until oil starts leaving the sides of the meat. Then add the rice to the cooker.
- The basic premise of this recipe is that the rice has to be fried with the meat so cook for another 3-4 minutes before you add the beaten curd.
- You can cook it for 2 to 3 minutes (not more) after this. Add salt and 4 cups of water to it. Cook it for the duration of 3 whistles.
Serve mutton pulao with raita. You can garnish it with dry fruits but it is not mandatory.
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