Recipe: Parsi mutton pulao
This rice and meat dish packs a very flavourful punch. Try this easy recipe
Ingredients
30ml oil
1 tsp roasted crushed cumin seeds
2 large tomatoes, finely chopped
1 kg lamb (bone in), cubed
2 tbsp ghee, divided
3-4 bay leaves
3 star anise
1/2 lemon, halved
4 large potatoes, peeled, cut into large cubes, soaked in salted water, drained and deep-fried till golden brown
Saffron, a few strands, soaked in juice of 1/2 lemon and 2 tbsp warm water
1 tsp each, ginger and garam masala powder
3 large onions, chopped
1 tsp ginger paste
3 green chillies, slit
2 tsp chilli powder
1/2 tsp turmeric powder
Salt, to taste
1/2kg basmati rice, soaked for 15 minutes
6 each, cloves and cardamoms
4 pieces cinnamon sticks (1 inch each)
2 large onions, sliced and deep-fried
1/2 bunch coriander, chopped
Mint, a few sprigs, torn
2 tbsp each, ghee and oil
4 boiled eggs
For the marinade, mix together
4 tbsp yoghurt
1 tsp garlic paste
Preparation
Heat oil in a pressure cooker and sauté chopped onions until light golden. Add cumin seeds, ginger paste and green chillies. Fry until you get an aroma.
Add tomatoes, chilli and turmeric powders. Sauté until water evaporates. Add meat along with the marinade and fry for 10 minutes. Add salt and 1 glass of water. Pressure-cook until tender. Keep aside.
Heat 1 tbsp ghee in a large pan and add bay leaves, cardamoms, cinnamon, star anise and cloves. When the spices begin to splutter, add rice, salt, lemon and plenty of water.
When parboiled, drain the rice in a colander. Sprinkle some cold water over the rice to stop the cooking process.
Remove it in a tray and let it dry. Sprinkle with half the fried onions, mint and coriander.
In a large deep pot, layer rice, meat with some of the gravy, potatoes, mint and coriander, ensuring that you end with a layer of rice. Pour saffron water and garnish with fried onions, coriander and eggs. Drizzle remaining ghee over and seal the pot.
Steam on high heat for 10 minutes and then place the pot on a griddle and let it cook on low heat for 10 to 15 minutes. Open after a few minutes and serve.
Published on GlufNews
