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Mutton Pulao

Mutton Pulao



This is a typical East Godavari (Andhra Pradesh) Mutton pulao. It is a simple one pot meal that warms the soul. We eat it with raita as it doesn’t really need any accompaniments. The small onions in it are slightly mushy and give great flavor to the pulao. It serves two or three people.

Mutton contains high quality protein, Vitamins and Minerals. It promotes muscle growth and prevents anemia.


Ingredients:

6 small sized Onions (Lime sized) ( Not Sambar onions)

½ Kg Mutton (with bones) cut in to 2 inch pieces

½ Tsp Turmeric Powder

½ Tsp Salt

1 Glass Basmati Rice

3 Cloves

3 Cardamoms

1 inch piece of Cinnamon

5 slit Green Chilies

Two dry Bay leaves

1 bunch fresh Mint leaves

4 Tbsps Ginger Garlic paste

1 cup diced Onion

Salt to taste

1 Tbsp Coriander powder

1 Tbsp Garam Masala Powder

4 Tbsps sunflower refined Oil

3 Tbsps Coconut Milk Powder ( or milk extracted from 1/2 coconut)

2 Tbsps chopped Coriander leaves

2 Tbsps Ghee

Let's get started:

Wash the Basmati rice and soak in about 4 glasses of water for half an hour.

Peel the small onions and keep it whole. Make a slit half way across the side taking care not to go the whole way. Fry the onions in 4 Tbsps oil till the exterior is a light golden brown. Drain and keep aside. This oil can be used for the Pulao.

Clean and wash mutton and pressure cook with 3 cups water, ½ tsp turmeric powder and ½ tsp salt  till three whistles. Switch off stove. Once the pressure reduces, open the lid, strain the stock and keep aside. Remove the mutton cubes and keep aside.

In a pressure pan, pour 4 tablespoons of Oil. When hot, put in 3 cloves, 3 cardamoms, 1inch piece of cinnamon, 5 slit green chilies, and two dry bay leaves. Fry for a minute. Add the washed mint leaves and fry till they are wilted and soft. Add the onion pieces and fry till translucent. Add the ginger garlic paste and fry for two minutes. Add salt to taste, coriander powder and garam masala. Add a tablespoon of stock so that the masala doesn’t burn.

Add the mutton and fry for a minute so that it soaks up some of the masala and is well coated. Add two glasses of mutton stock and check the salt. Use the same measure glass for the Basmati rice and the stock. Once the water bubbles add 3 tablespoons of coconut milk powder and mix well.

Drain the rice fully and add to the pan. Add 2 tablespoons of chopped coriander leaves and the small fried onions. Mix and put the lid on and the weight. After exactly two whistles, switch off the stove. Wait till the pressure fully subsides before opening the lid.

Dot with ghee and serve hot with raita.

 


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