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Home    Recipes    Rice Varieties    Mutton Pullao (Micro)

Mutton Pullao (Micro)

Recipe By : Niru Gupta
Type: Rice Varieties Serving: 4-6

Ingredients

  • Mutton/Lamb chops (from the neck portion) 350 g
  • Rice 2 cups (360 g) washed and soaked
  • Badi Elaichi (Black cardamom), seeds 4
  • Sabut Kali Mirch (Peppercorns) tsp
  • Sabut Lal Mirch, (Whole Red pepper) 4
  • Laung (Cloves) 6
  • Dalchini (Cinnamon) 1 piece (1/8 tsp roughly broken)
  • Ghee 2 tbsp (30 g)
  • Onions, sliced uniformly 1 cup (250 g)
  • Kashmiri Chilli powder tsp
  • Kabab Cheeni (All spice) tsp, powdered
  • Hot water 2 cups  + some for rice
  • Food colour (optional) 1/8 tsp powder or tsp liquid
 

Preparation

  • Place the elaichi, kali mirch, lal mirch, laung and in the dish and cook , covered on HI for 2 minutes.
  • Add ghee and onions, mix well and cook, uncovered at HI for 10 minutes, stirring once.

  • Add the meat, salt and chilli powder, kabab chini and 2 cups hot water and cook, covered, at 70% for 30 minutes, stirring twice. Meat should be tender by now.

  • Strain the meat and keep aside. Measure the liquid and make up to 3 cups by adding hot water.

  • Mix the liquid, meat, rice and salt and cook covered at HI for 5 minutes. Sprinkle the color in a trail and cook covered at 70% for 7 minutes and serve.

 
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Current Rating 2/5 (1 votes)
  
 
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