An authentic mughlai rice dish
Serves 3-4 people
Ingredients:
500g mutton
500g basmati rice (wash and soak for at least half an hour)
4-5 tbsp cooking oil
Whole garam masala-
· 6-8 cloves
· 8-10 peppercorns
· 4 black cardamom
· 6 green cardamom
· 3 small cinnamon sticks
· 1 bay leaf
· 2 tsp zeera (cumin seeds)
60g onion (sliced)
2 tsp ginger paste
2 tsp garlic paste
2 tbsp yoghurt
2 tsp fennel seeds powder
1 tsp garam masala powder.
Salt to taste
For the potli (a small pouch made of muslin cloth to go in the pot)
1 tsp coriander seeds
1 tsp fennel seeds
3 cloves garlic
Place all these ingredients in the muslin cloth and tie a knot tightly.
For garnishing:
2 tsp kewra water
A pinch of deep orange food colour
Few strands of saffron
Mix the three together and keep aside
Method:
In a pot, add oil. When its warm add the whole garam masala. Add in the sliced onions and fry until golden brown. Put in mutton, ginger garlic paste and yoghurt. Fry for about 6-8 minutes, drying up all the water released from the mutton. Once the water is all dried and the mutton has changed its colour, add fennel seeds powder, garam masala powder and salt. Fry for couple of more minutes.
Add approximately two cups of water and bring it to boil. Cover and simmer cook on low medium heat. It should take about approximately 25-30 minutes.
When the meat is tender add soaked rice and 1 ½ cup water. Stir in gently to mix everything together. There would be some water left in the pot from before. Check the quantity of water, it needs to be right to get a good texture of rice. If the water level is an inch above the level of rice it should be enough. Add the potli in the pot. Its advisable to taste the salt at this point before doing the final cooking of the rice. The water should taste just right amount of salt.
When the water starts boiling, after 3-4 minutes switch the flame to medium and cover the pot with the lid. After another 3-4 minutes, switch the flame to low and ensure the pot is covered tightly with the lid. Use aluminium foil or a damp muslin cloth with the lid for the purpose. Before doing that, gently mix once. Leave it to steam cook on low flame for about 15-20 minutes. At this point make sure the pot is covered properly in order to prevent any steam to escape.
Once the flame is switched off, sprinkle the garnishing and let it rest for about 10-15 minutes before serving.
Serve with the raita!
ALTERNATE METHOD
Boil meat with coriander seeds, fennel seeds, 3-4 cloves garlic ( peeled), 1 onion (sliced), 1tsp salt, 2 cups of water. In a pressure cooker after the first whistle cook on medium heat for 13 minutes (approximately). You can also use a pot to simmer cook for about 30 mins or until the meat is soft.
Separate the meat pieces from the soup and sieve the soup. You can get rid of the seeds added in the soup.
In a pot, add oil. When its warm add the whole garam masala. Add in the sliced onions and fry until golden brown. Put in mutton, ginger garlic paste and yoghurt. Fry for about 6-8 minutes. Once the water is all add fennel seeds powder, garam masala powder and salt. Fry for couple of more minutes. Add the soup from the mutton and some more water ( around 400ml including the soup).
You don’t need to use potli in this method
Add soaked rice as well and mix in.
When the water starts boiling, after 3-4 minutes switch the flame to medium and cover the pot with the lid. After another 3-4 minutes, switch the flame to low and ensure the pot is covered tightly with the lid. Use aluminium foil or a damp muslin cloth with the lid for the purpose. Before doing that, gently mix once. Leave it to steam cook on low flame for about 15-20 minutes. At this point make sure the pot is covered properly in order to prevent any steam to escape.
IMPORTANT TIP
Let the pulao rest for at least 20 mins after it’s ready before serving.
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