Ingredients needed for Mutton Pulao
700 grams mutton
1 cup curd
3 tsp ginger garlic paste
2 tbsp onion paste
2 tbsp of tomato paste
3 tbsp oil
1" piece cinnamon
3 cloves
2 cardamoms
2 driied red chillies
2 cups Basmati rice
Salt to taste
How to prepare Mutton Pulao
Mix curd, salt to taste, ginger garlic paste, onion patse and tomato paste together to make amarinade.
Apply the marinade all over the mutton pieces and keep aside for at least 2 hours.
Heat a pressure pan and splutter the whol garam masala, that is cinnamon, cloves and cardamoms.
Add the marinated mutton to the pan along with the remaining marinade and bring it to boil.
Once the mutton starts boiling simmer and cook for 10 minutes stirring now and then till the mutton absorbs all its juices.
Meanwhile soak the basmati rice for 15 minutes.
Add the drained rice with the mutton and mix well, for 3-4 minutes.
Add 3 cups of water ( warm water preferred) in to the pan and check for salt.
Add salt if necessary and as the rice satrts boiling, simmer and cover with a tight fitting lid.
It will take about 10 minutes at least for the rice to get tender and the water to get evaporated.
Your utton Pulao is ready.
Points to Note
You can use the pressure pan to cook the mutton. If you are, then put the weight on after stirring in the mutton with marinade for 2 minutes.
Simmer for 10 minutes after the first whistle. Put the flame off after 10 minutes and then let the pan cool.
You can soak the rice when you have the cooker on the stove, drain and add to the still boiling gravy. Adjust water accordingly since there will be liquid in the pan.
See that the amount of the water does not exceed the one and a half cups for a cup of soaked basmati rice.
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