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Mutton Pulov Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic into a fine paste using a blender/mixer.
Mutton Pulov Preparation:
Add the butter or ghee in a pan. Then add the onions and fry onions until golden brown and set aside.Add the ground paste and fry in the pan with 1tsp. ghee/butter. After the oil separates from the paste, add the mutton
and fry further. Add little water as required for gravy consistency Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when 'almost' cooked. Add salt, drain and set aside. Add little water to yogurt/curd if too thick. Then take a fine piece of muslin and strain the yogurt/curd Add the turmeric, smashed cloves, cinnamon, cardamom, turmeric and finely chopped green chillies. Then add the coriander leaves.Add lime juice to enhance the taste and mix well. Add curd mixture to mutton. Stir well. Dissolve saffron in few tspns of milk and sprinkle over half the rice. In a large pan put rice, mutton and fried onions in alternate layers and repeat the process till everything is put. Add 2 tspn of ghee over the rice. Cook covered in low flame until rice is fully cooked . |
