Thursday, April 25, 2013

Mutton Pulao

300 grams basmati rice
1 kilogram mutton, cut into medium sized pieces
2 big cardamoms
12-13 cloves
1 inch cinnamon stick
15-20 whole black pepper corns
1 teaspoon fennel seeds
7 tablespoons oil
1/2 kilogram onions chopped into small cubes
2 inch ginger
15- 20 garlic cloves
250 grams yogurt
8- 10 green chilies
1 teaspoon turmeric powder
1 1/2 teaspoon coriander powder(heaped spoon)
1-2 teaspoon  kashmiri  chilli powder
1 teaspoon garam masala powder
1 big tomato finely chopped
2 tablespoon ghee
1/2 teaspoon chili powder(preferably reshampatti chili powder)
1 tablespoon pav bhaji masala(I used Mothers recipe pav bhaji masala. You can use any brand of pav bhaji masala.It is readily available in all Indian stores)
2 tablespoons chopped coriander leaves

  • Cook the rice in plenty of water adding enough salt. Once the rice is three-fourth cooked, drain the water completely and keep aside.
  • Put the washed and cut mutton pieces into a pressure cooker. Add 1/4 cup of water, cardamoms, cloves, cinnamon, whole black pepper, fennel seeds and salt. Close the cooker and keep on a medium flame  Once the cooker gives off one whistle, reduce the flame and simmer for 15 minutes. After 15 minutes,switch off the flame and keep aside until the steam is released.
  • Once the cooker is ready to open after all the steam has been released, open and strain the mutton pieces from the stock. Do not discard the stock. Keep it aside for later use.
  • Now heat oil in a large wok. Add the chopped onions and fry until pink in colour. Once pink reduce the flame and saute for 5 minutes.
  • Grind the ginger, garlic and green chillies into a fine paste. Add this paste to the onions and fry for 1-2 minutes.
  • With the flame remaining very low add the whisked yogurt and stir continuously taking care not to curdle the yogurt.(You can even remove the wok from flame prior to adding the yogurt  After adding the yogurt and mixing well , put it back on the flame. This is done to prevent curdling of the yogurt.)
  • Fry  until oil starts leaving the sides of the wok. Then add the turmeric powder, coriander powder,chili powder and 2 tablespoons water. 
  • Continue frying until oil starts leaving the sides. Now add the garam masala powder and fry for 5-10 seconds.
  • Add half of the reserved stock and cook.
  • When the water dries up and oil again starts leaving the sides, add the chopped tomato. Fry until the tomato is mashed well.
  • Add the remaining stock, mix well and cook for 1-2 minutes. Then add the mutton and mix well. Check for salt and add more if required.
  • Cook for 3 minutes or until somewhat dry.
  • Add the cooked rice to the mutton and mix well.
  • Add 2 tablespoon ghee on top. Garnish the pulao by sprinkling 1/2 teaspoon chili powder, pav bhaji masala powder and chopped coriander leaves on top. Cook covered for 2 minutes and then switch off the flame.
  • Let it remain covered for 5 minutes and then serve hot with raita.

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