Ingredients:
Pulao rice 1kg
Mutton 750gms
Potatoes 500gms
Cinnamon 5gm
Cardamom 5gm
Pepper 5gm
Clove 5gm
Sweet cumin 15gm
Cumin 10gm
Dried plums 125gm
Saffron 75gm
Orange color 1.5gm
Turmeric 5gm
Coriander powder 15gm
Chilli power 25gm
Hydrogenated fat 3/4kg
Curd 1/2kg
Ginger 50gm
Green chilles 50gm
Limes 2
Coriander leaves 1/2bunch
Garlic 100gm
Onion 1kg
Bay leaf 1gm
Salt To taste
Tomatoes 100gm
Method:
Boil water with bay leaf. One third of sweet cumin, pepper, cloves, cinnamon, cardamom and salt. Add rice when water starts boiling. Boil for two minutes. Remove and drain off water into another vessel. Keep water aside. Clean and cut mutton and soak in curd mixed with crushed ginger, green chilles, garlic coriander leaves, one third claves cinnamon, cardamom and onion sliced and fried crisp till golden brown and powered. Add quartered tomatoes. Peel and quarter potatoes. Half fry in hot fat. Fry in the same fat the remaining garam masala, coriander power and red chilli powder one third of the turmeric and just before removing the cumin. Pour over mutton and soak for one hour. In a heavy bottomed pan, put in the mutton and on top the fried potatoes. Over this, place parboiled rice. Add water in which rice was parboiled, pulp of dried plums, lime juice, coloring and remaining turmeric mixed together. Add salt as required. Seal and cook over a slow fire preferably coat with live coal on top of the lid. Remove from fire and keep till ready to serve. Break seal mix well and serve hot.
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