How to make Syun Pulao -
Meat Pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Rice (चावल)
Cuisine : Kashmiri
Course : Rice
For more recipes related to Syun Pulao checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Trinidad Pulao Kashmiri Pulao Hare Moong ki Chaaswali Khichdi Vegetable Pilaf - SK Khazana
Syun Pulao Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Syun Pulao Recipe
Mutton 1/2 kilogram
Rice 3 cups
Onions 3
Saffron (kesar) a few strands
Milk 1 tablespoon
Almonds 6
Cloves 4-5
Dry ginger powder (soonth) 1 teaspoon
Aniseed (saunf) powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee 5 tablespoons
Black cardamoms 2
Green cardamoms 2
Cinnamon 2 inch stick
Bay leaves 2
Ver 1/2 tablespoon
Caraway seeds (shahi jeera) 1 teaspoon
Method
Step 1
Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions.
Step 2
Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressure-cook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender.
Step 3
Heat the ghee in a vessel, add the cloves, black cardamoms, green cardamoms, cinnamon sticks and bay leaves and allow them to crackle.
Step 4
Add the chopped onions and fry them till golden brown. Add the soaked rice and fry gently. Add the cooked meat with the stock, saffron and enough water and cover and cook the rice till done.
Step 5
Serve garnished with almonds and sprinkled with ver and caraway seeds.
Nutrition Info
Calories : 3981 Kcal
Carbohydrates : 145.2 gm
Protein : 503.8 gm
Fat : 153.6 gm
Other : Vitamin B12- 13mcg
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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.
