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November 20, 2008

Pulao

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Region : Jammu and Kashmir
Serves
6
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3988
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Recipe
 

Ingredients :

   

Mutton

- 1kg

Basmati rice

- 1/2kg

Aniseeds

- 1tbs

Coriander seeds

- 1tbs

Pepper corns

- 10nos

Dry ginger powder

- 2tsp

Almonds

- 10nos

Walnuts

- 5nos

Cashew nuts

- 10nos

Raisins

- 20nos

Milk

- 750ml

Bay leaves

- 4nos

Groundnut oil

- 6tbs

Green cardamom

- 4nos

Cloves

- 4nos

Cinnamon

- 2"pieces

Garam masala

- 1tsp

Salt

- to taste

To garnish : 

-  

Sliced and fried onions

- 4tbs

Chopped mint leaves

- 1tsp
Chopped coriander leaves - 2tbs
  Popular Tags:
   Mutton,   Mint,   Pepper,  



 

Cooking Method :

Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth. 

Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.

Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.

Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.

Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.

Serve garnished with fried onions, chopped mint and coriander leaves.

 
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Accompaniments
Fish Hingli /Fish Cooked with Raisins
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