Mutton pulav

Name: Mutton pulav
Cuisine: Indian
Ingredients: 500 grms mutton; 1 medium onion cut into 4 pieces; 6 cloves garlic cut into pieces; 1 inch piece of ginger cut into pieces; 2 green chillies; 1 tbsp whole coariander seeds(dhaniya); 1/2 tbsp fennel seeds(saunf); 1 tsp cumin seeds(jeera); whole garam masalas(3 grn cardmm,1 blk cardmm,2 inch cinnamon stick,4 bay leaves,1 star anise); 1/2 cup coriander leaves; 1/2 cup mint leaves; to taste salt; 1 tsp vinegar; 500 grms basmati rice(2.5 glass); 1 sliced onion for browning; whole garam masalas(1 star anise, few pepper corns, 1 tsp jeera, 1 inch stick cinnamon, 3 grn crdmm,1 blk crdmm); 2-3 grn chillies; 1 tbsp ginger garlic paste; 200 grms curd; to taste salt; leaves few coariander and mint; half lemon juice; 1 tsp rose water(optional); boiled eggs for garnishing

Rafeena Majid @Rafz_2285

#lunch
This pulav is light and easy to prepare and easy to digest.

Rafeena Majid @Rafz_2285

#lunch
This pulav is light and easy to prepare and easy to digest.

Saved

Ingredients

500 grmsmutton
1medium onion cut into 4 pieces
6 clovesgarlic cut into pieces
1 inchpiece of ginger cut into pieces
2green chillies
1 tbspwhole coariander seeds(dhaniya)
1/2 tbspfennel seeds(saunf)
1 tspcumin seeds(jeera)
whole garam masalas(3 grn cardmm,1 blk cardmm,2 inch cinnamon stick,4 bay leaves,1 star anise)
1/2 cupcoriander leaves
1/2 cupmint leaves
to tastesalt
1 tspvinegar
500 grmsbasmati rice(2.5 glass)
1sliced onion for browning
whole garam masalas(1 star anise, few pepper corns, 1 tsp jeera, 1 inch stick cinnamon, 3 grn crdmm,1 blk crdmm)
2-3grn chillies
1 tbspginger garlic paste
200 grmscurd
to tastesalt
leavesfew coariander and mint
halflemon juice
1 tsprose water(optional)
boiled eggs for garnishing

Saved

Steps

1

First wash and soak 2.5 glasses of rice for half an hour. Heat a cooker and add onions, garlic, ginger,chillies, coriander fennel cumin seeds, whole garam masalas,1/2 cup coriander and mint leaves..(here you can put all these things in a potli i.e in a clean white cotton cloth.tie or knot it and put in cooker..this will help to just separate the potli from the stock)
2

Put 3 cups water and washed mutton pieces,salt, 1 tsp vinegar.cook fir 5 to 7 whistles(depends upon mutton..mine chkd after 5 whistles thn again gv 2 more)
3

Once the mutton is cooked separate the mutton from the stock and keep aside..strain the stock and discard all the whole masalas onion garlic etc...
4

In a deep vessel pour 2 tbsp oil and 1 sliced onion and brwn it.(this is for garnishing at last whn we keep for dum)keep aside.
5

In the same oil add the whole spices saute for few seconds add ginger garlic paste. grn chillies chpd or slit (put as per your spiciness) saute. add the cookd mutton pieces and saute nicely.
6

Once the colour of mutton changes add curd. mix well.now measure the stock and add 4.5 glasses of stock(if it's less add stock+water).the same glass with which we measured rice. let it boil.addsalt few coriander and mint leaves chpd.1 tsp rose water(optional).half lemon juice.when water boils adjust salt and add rice. let it boil un covered. stir once as the rice will break. after 7 mins close the lid and sim the flame let it cook till all the water dries.
7

At last you can add the brwnd onions..and keep for dum for 5 to 10 mins on very slow flame...off the flame and let it rest for another 10 mins.
8

Serve pulav with boiled eggs or roasted nuts with grn chutney..
9

Green chutney:1 cup fresh coocnut, 1/2 cup mint leaves.1/4 cup coriander leaves, 1/2 invh ginger piece, salt and lemon juice or vinegar as per taste.This chutney goes well with pulav.