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WATCH: How to make Mutton Pulao
By Mahafrin Gotla Umrigar
August 18, 2018
Mahafrin Gotla Umrigar offers you a taste of authentic Parsi food.
Mahafrin Gotla Umrigar with one of her creations, Parsi Mutton Pulao. Photographs and video: Afsar Dayatar/Rediff.com
Kharu Gosht/Merghi
Ingredients:
- 1 kg mutton
- 1 tbsp ginger-garlic, crushed
- 1 tsp dhanajeeru (coriander-cumin) powder
- ½ tsp turmeric powder
- 4-5 cloves
- 4-5 black pepper
- 4 bay leaves
- 2 star anise
- 4 potatoes
- 2 big onions
- Coriander leaves
- Lemon
- Salt
Method:
- In a pressure cooker, fry all the spices and powder masalas.
- Then fry the onions. Add the crushed ginger-garlic and then add the potatoes.
- Add the mutton, coriander and salt.
- Pour one litre of water in the cooker and let the meat cook for 10 whistles.
- Serve with bhurun pao, steamed white rice and lemon wedges.
Mutton Pulao Dal
Ingredients:
- 1 kg mutton raan pieces
- 500 gm rice
- 250 gm potatoes, peeled and cut
- 2 big onions, fried
- 700 gm non-sour curd
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1½ tsp garam masala
- 1 tsp dhanajeeru (coriander-cumin) powder
- 2 tbsp fresh ginger-garlic, crushed
- A bunch of fresh coriander
- 5 cloves
- 4 star anise
- 2 cinamon sticks
- 4 green cardamom
- 2 big black cardamom
- 6 black pepper
- 4-5 bay leaves
- Oil
- Salt
For the garnish
- 2-3 boiled eggs
- Mutton kheema kebabs, small
For the dal:
- 250 gm toor dal
- 2 big onions, fried
- 1 tsp fresh ginger-garlic, crushed
- 1 tsp chilli powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- 2 tsp dhanajeeru powder
- Fresh coriander
- 150 gm pumpkin
- Salt
Method:
- Marinate the meat with all the powder masalas, ginger-garlic and 500 gm curd. Keep overnight.
- The next day, fry all the spices on a low flame. Add 200 gm curd. Let it cook for two minutes.
- Add the marinated meat and potatoes.
- After the meat is 75 per cent cooked, add the fried onions and coriander.
- After the meat is completely cooked and the water has reduced to half, add half-cooked basmati rice and cover with a lid.
- Keep the lid covered and after 20 minutes check the rice. It must be cooked, but not broken or very soft.
- Garnish the pulao with boiled eggs (cut into four) and mutton kheema kebabs.
For the dal:
- Soak toor dal overnight.
- Fry onions in a cooker. Add ginger and garlic.
- Add all the other ingredients to the cooker. Add salt and cook for four whistles.
- After opening the cooker, beat the dal with a beater. Your dal is ready.
WATCH: How to make Mutton Pulao
Video by Afsar Dayatar/Rediff.com
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