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Mutton and Masoor Rice
Pulao Recipe
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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Mutton & Masoor Rice |
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1 kg mutton,
pieces |
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150-175 g
black masoor lentils |
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1/2 kg onion,
sliced |
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2 tsp chilli
powder |
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1/4 tsp turmeric
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1/4 kg yogurt,
whipped |
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21/2 tsp ginger
paste |
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21/2 tsp garlic
paste |
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1 tsp garam
masala |
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1-2 lime
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3 tsp green
chilli paste |
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3 tomatoes,
skinned and chopped |
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10-12 dried
aloo bukhara |
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Salt
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Oil
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Rice
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2 tsp cumin
seed |
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12 black
peppercorns |
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12 cloves
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3 large black
cardamoms |
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5 tsp salt
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1 tbsp vinegar
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2 ltrs water
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1/2 tsp saffron
(optional) |
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1 kg rice |
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- Fry
onions, when brown remove and spread on absorbent kitchen
paper for a few minutes. Crush onion and mix in yogurt
along with red chilli powder, turmeric, aloo bukhara and lime
juice and keep aside.
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Marinate meat with ginger, garlic, green chilli paste and
salt for an hour. Soak the lentils for 20 minutes then boil
till half cooked. Heat oil, fry meat with a little water,
till all water evaporates. Add 2 cups water and cook till
meat is almost tender, approximately 30 minutes. Add yogurt
mixture and tomatoes to the meat. Fry on medium heat for
approximately 10 minutes, then add masoor daal and fry for
few more minutes, keeping dall whole.
- Soak
rice for 15 minutes. Boil water add all ingredients except
saffron then add rice. When the rice is almost done and
water is reduced, strain the rice. Layer the rice and meat
in a large pan, starting and finishing with rice. Roast
saffron, crush and mix with milk with the handle of a spoon
make three or four holes in the rice and pan in the saffron
milk.
- Place
the pan on an iron girdle and let it cook on low heat for
10-12 minutes.
Serves 12 - 14
Preparation Time: 40 minutes
Cooking Time: 30 minutes
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