MUTTON PULAV

20 May

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                                      MUTTON PULAV

This is a nellore style mutton pulav. I learned this from my mom. We grew up eating this on every occasion of  childhood life. Weddings…EID…Getogethers….partys….ETC.   Only after marriage did i learn and taste other type of biryani’s and especially hyderabadi kacchi biryani and got a liking to it. To me making kacchi biryani is more easier.  This weekend i decided to have a change from our usual kacchi biryani and made this yummy pulav in my mom’s style. 

Ingredients

  • Mutton – 1 kg
  • Rice – 1 kg
  • Whole garam masala
  • garam masala powder – 2 tsp
  • Tomatoes- 1/2 kg (they must be red and ripe)
  • Onions – 1/2 KG
  • Bunch of coriander and mint leaves
  • Green chillies- 10
  • 1 tsp red chilli powder
  • 1 tsp -ginger garlic paste
  • 1 glass full curd (if not add 5 or 6 more tomatoes or juice of 2 full lemons)
  • salt
  • few saffron strands in half a cup of hot milk

METHOD :

Take a wide bottomed vessel and heat 1 cup sunflower oil. Add 1 tsp shahizeera, cardamom,cinnamom and cloves,bayleaf, along with some cashews and badams. Let them splutter and fill your house with  a heady mix of spicy aroma.  Chop onions finely and add to this . Fry till they are golden ,add ginger garlic paste and close the lid for 2 minutes. Keep the gas on medium heat. Add the washed and drained mutton pieces and cook for 20 minutes , till the water from the mutton is almost dried up. (IF you want to quicken the cooking, pressure cook it with a glass of water for 5 whistles).

                          Add the finely cut tomatoes and green chillies and cook for 5 minutes till the raw smell of the tomatoes is gone. Add the chopped coriander and mint leaves and chilli powder. Add salt and curd.  Add one glass of water and simmer on low flame till the meat is tenderly cooked.

Along another stove top  Boil water in a cooking pot, add few drops of oil. Take the washed rice and drain add it to the boiling water. (Adding oil  is to prevent the rice grains from sticking). Add salt. After it is half cooked, drain it in a big colander (channi). Mix this with the mutton  khurma . Take care to not burn your hands. I burned my hands many times at this stage. Better take the help of your hubby in mixing the rice, if you are cooking for more people. Add lemon juice and safron strands. In the middle of the vessel ,just put a hole with the back of your laddle and pour 1 tsp of ghee. Close it with tight fitting lid or cover it with a cloth and keep a heavy weight on top , so that any steam does not escape. Put the flame on full for 3 minutes and on low flame for 20 minutes . serve hot with cucumber raita.

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YOU MAY ALSO LIKE PRAWNS & CHICKPEAS PULAV , HYDERABADI CHIKEN BIRYANI , AFGAN PULAO WITH CAMEL MEAT , KASHMIRI PULAV

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

 

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One Response to “MUTTON PULAV”

  1. Liz March 18, 2014 at 12:43 pm #

    I love this non-oven method and the way you advice to pressure cook it with a glass of water for 5 whistles. I have a 5 litre Hawkins pressure cooker which used to work very well on a gas stove, now I have an electric stove (not so good with pressure cookers).

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