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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Pilaf Rampuri |
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Ingredients of Pilaf
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Mutton (dasti/
chest meat) 1 kg |
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Basmati rice
(wash and soak in water) 4 cups |
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Salt to taste |
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Ginger 1 inch
piece (1 only) |
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Fennel 1 tsp |
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Onion (whole)
2 only |
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Bay leaf 3
only |
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White cumin 1
tsp |
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Whole
coriander 1 tbsp |
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Garlic 8
cloves for yaqni |
Ingredients
‘Baghar of Pilaf’
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Onion 4 only
(thinly sliced) |
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White vinegar
1/2 tsp |
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Green cardamom
8 only |
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Ginger/ garlic
paste 1 tbsp |
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Green chilies
6 only |
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Salt to taste |
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Oil 1 cup |
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Pilaf: In a pan place mutton and all ingredients of
pilaf along with 5 glass of water and cook on medium heat.
When meat is tender and masalas give good smell then ’yaqni’
is ready.
- Baghar of
Pilaf: In pot heat oil then fry onion in it until golden
brown. Spread onion on a newspaper to absorb its oil and to
make it crispy. Remove meat from ‘yaqni’. Press onion, and
garlic until their juice come out. Now divide fry onion in
two halves and in one half of fried onion, add garlic, green
chilies, black pepper, small cardamom and yogurt. Mix these
and stir-fry for few minutes. Then to this mixture add meat.
Fry for few minutes and add yaqni to this. Now cook on low
heat. When yaqni starts boiling then add in it rice
(draining out their water) along with salt and vinegar. Mix
with wooden spoon ‘doi’, gently, so that rice is not broken.
Cover the pot and cook until rice is done. Now put the pot
on ‘Dum’. When steam comes out, remove pot from heat, as
pilaf is ready. In a serving platter take out pilaf, topping
it with fry onion. Serve with raita.
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