How to make Pilau Hazoor Pasand -

Rice cooked with dried fruits and mutton.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Lamb (लैम्ब)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Pilau Hazoor Pasand checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Bread Malai Pizza Eggs in Mustard Sauce Jain Mexican Burritos Prawn Pancake

Pilau Hazoor Pasand

Pilau Hazoor Pasand Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pilau Hazoor Pasand Recipe

  • Rice 1 1/2 cups

  • Lamb 500 grams

  • Onions 5 medium

  • Ginger 3 one-inch pieces

  • Garlic 20 cloves

  • Raisins 15

  • Dried apricots 10

  • Almonds 10

  • Pistachios 10

  • Cashewnuts 10

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Orange 1 medium

  • Peaches 2 medium

  • Mango 1 medium

  • Grapes seedless 20

  • Eggs 6

  • Ghee 1 cup

  • Mutton mince (keema) 100 grams

  • Mace powder a pinch

  • Saffron (kesar) a few strands

  • Salt to taste

  • Bay leaves 3 to taste

  • Black cardamoms 2

  • Black peppercorns 10

  • Green cardamoms 6

  • Cinnamon 1 inch stick

Method

Step 1

Wash, clean and soak rice for half an hour. Drain. Clean, wash and cut mutton into one inch sized pieces. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and soak raisins in half a cup of water. Drain.

Step 2

Soak apricots in one cup of hot water for five minutes. Drain and chop. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut into thin slivers. Chop cashewnuts. Peel and clean orange and separate into segments. Slice thinly removing pith and pips.

Step 3

Peel, wash and chop peaches and mango into one inch sized cubes. Wash and halve grapes. Break eggs and separate whites and yolks. Heat one tablespoon of ghee and fry the egg yolks till set. Remove gently and keep aside. Lightly whisk egg whites. Heat two tablespoons of ghee in a pan, add one tablespoon of ginger-garlic paste, red chilli powder and sauté for two minutes.

Step 4

Add minced meat and sauté for two to three minutes. Add raisins, half the slivered almonds, mace powder, saffron, half a cup of water and salt. Lower the heat and cook till done. Keep aside. In a separate pan, heat three tablespoons of ghee, add bay leaves, black cardamoms, peppercorns, green cardamoms, cinnamon, chopped onions, remaining ginger-garlic paste and sauté for two to three minutes.

Step 5

Add mutton and sauté well, add four cups of water and cook till mutton is almost done. Add rice and mix. Cover and cook till all the liquid is absorbed. Heat oven to 180°C. Transfer the mutton pulao into a deep baking dish. Arrange the fried egg yolks over it. Add dry and fresh fruits in layers over the eggs.

Step 6

Over this spread the cooked mutton mince. Sprinkle remaining ghee. Sprinkle salt. Close lid tightly, seal with atta dough and cook in the preheated oven for ten to fifteen minutes. Remove from the oven spread the lightly whisked egg whites and return to the oven.

Step 7

Bake till the egg whites are set and turn a light golden. Remove from the oven and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.