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Main Ingredients | Boneless mutton, Basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Mutton Pulao - Sk khazana
- 500 grams Boneless mutton cut into 2 inch pieces
- 2 cups Basmati rice soaked for 30 minutes and drained
- 1/2 cup Fresh coriander leaves chopped
- 8-10 Garlic cloves
- 2-3 Green chillies slit
- 2 inch Ginger peeled
- 3 Onions medium, peeled and sliced
- 2-3 tablespoons Ghee
- 1 Bayleaf
- 1 inch Cinnamon stick
- 8-10 Black peppercorns
- 6-8 Cloves
- 1 teaspoon Garam masala powder
- Browned onions for garnish
- Fresh coriander sprigs for garnish
Method
- To make green paste put coriander leaves, garlic cloves, green chillies and ginger in a blender jar, add a little water and blend to a fine paste.
- Take mutton in a bowl, add salt, the green paste and yogurt. Mix well and set aside to marinate for 5 minutes.
- Heat oil in a pressure cooker, add ¾ the sliced onions and sauté till they turn soft. Add the marinated mutton, mix well and sauté for 1 minute on high heat. Add 2 cups water, Rinse the blender jar with ¼ cup water and add it to the mutton and mix well. Cover with the lid and cook till 1 whistle on high heat. Reduce heat and continue to cook for 7-8 minutes or till mutton is ¾ done. Switch off heat and let the pressure reduce completely.
- Strain the cooked mutton liquor into a bowl and transfer the mutton pieces into a separate bowl.
- Heat 2-3 tbsps ghee in a deep non-stick pan, add bay leaf, cinnamon, black pepper corns and cloves amd sauté till fragrant. Add the remaining onions and sauté till it turns slightly golden in colour.
- Drain and add the rice, mix and sauté for 1-2 minutes on high heat. Add a little salt and garam masala powder andmix well. Add 4 cups reserved mutton stock and mix. Cover and cook on medium heat for 5-6 minutes or till rice is ¾ done.
- Add the mutton pieces in pan and spread them on the top. Cover the pan again and cook on medium heat for 5 minutes.
- Transfer into a serving bowl, garnish with coriander sprigs and fried onions and serve hot.
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