preparation time :15 minutes
cooking time :45 minutes
ingredients :
for mutton stock :
lamb meat 1/2 kg
water 4 cup
green cardamom 4
fennel seeds 3 tsp
cinammon stick 2 inches
clove 2
to make rice /pulaao :
Basmati rice 2 (cup soaked in water for 15 minutes )
poppy seeds 2 tbsp ( soaked in warn water for 2 hours )
fennel powder 1 tsp
cumin seed 1 tsp
green cardamom 5
black cardamom 1
clove 2
black peppercorn 10
cinnamon stick 1
curd 1/2 cup
ghee /butter 2 tbsp
onion 2 Finely chopped
ginger grated 2 tsp
cumin powder 1/2 tsp
garam masala 1/4 tsp
water 3 1/2 cup
salt as per taste
coriander leaf 1 tbsp
method :
to prepare stock :
- heat up water in a pan .
- take a muslin cloth put green cardamom, cinnamon stick,fennel seeds,clove and tie in such a way that it become pouch .put this into boiling water ,and add meat lamb and cover & cook for 15 to 20 minutes on slow flame.
- remove in a water in bowl and mutton in different bowl and set aside.
to prepare rice :
- in a mixture jar take cinnamon stick ,fennel powder , green cardamom , brown cardamom , poppy seeds,clove and black peppercorn and run it .
- add half cup of water in jar and again run it , remove this paste into small bowl .and set aside .
- heat up ghee/butter add chopped onion and grated ginger and saute till onion get light brown color .
- now add boiled mutton pieces ,red chilly powder, cumin powder ,curd, salt , and garam masala ,and curd and saute for 5 minutes on high flame ,
- now add mutton stock , and rice cover the pan and cook for 30 minutes on slow flame .
- remove in a platter and garnish with chopped fresh coriander leaves .
- serve with any raita
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