Friday, May 25, 2012

Shahi Mutton Pulao

This is a little rich and elaborate dish, for it requires a lot of mutton broth preparation, which is in turn used for cooking the rice. The specialty here being that the rice absorbs the aroma and flavour of the broth, which gives this dish its unique taste.

Ingredients:
Rice - 1 kg
Mutton - 1and 1/2 kg
Thick curd - 250gm
Onions - 3 to 4 large (sliced thin, fried brown and crushed.)
Eggs - 3
Pepper corns - 1 tsp
Cinnamon - 2 medium sticks
cloves - 8
Shahzeera (caraway) - 1/2 tsp
cardomom - 5 to 6
Almonds - about 20, skin removed.
Raisins - about 20
Salt and Chilli powder to taste.
Oil.

Method:
wash rice and soak in a vessel. Soaked rice always cooks better. Wash the mutton pieces and apply ginger garlic paste and salt. In a vessel heat a little oil and add the mutton pieces. Throw in all the dry spices: pepper corns, cinnamon, cloves, shahzeera, cardamom. Add a little water and let it cook for about 15 to 20 minutes, then add a lot of water and leave it to boil on low flame for half and hour. (You may cook the mutton in a pressure cooker then boil it with the broth in a separate vessel). Mean while boil and shell eggs, and fry the skinned almonds (whole) and raisins in a little oil or ghee. Cut the eggs into halves lengthwise, and fry them as such in a little oil sprinkling a little salt and chilli powder over them, keep these aside. Now separate the mutton pieces and the broth. Drain the rice and cook in this broth till done. You may add a little water if necessary. In a separate vessel heat a little oil and fry the mutton pieces, add chilli powder and the fried and crushed onions. Fry a little, then add the thick curd and fry again till most water evaporates, and a thick curry is formed. Lower the flame and spread the mixture evenly, add half of the almonds and raisins, and cover with the rice. Place the egg halves with yolk side up on the rice, garnish with mint leaves and remaining almonds, raisins, and fried crushed onions. Add a bit of ghee or oil on top, now cover the vessel and keep for dum on minimum flame for 5 to 7 minutes. Serve along with curd chutney or raita.

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