Zafrani Pulao
Preparation time : 20 min.
Marination time : 1 hrs. Cooking time : 45 min. Makes 4 to 5 portions Ingredients: Basmati or Long grain rice 1/2kg Mutton (medium Pieces) 1/2kg Onions- Fine slices 3 Ginger paste 1 tsp Garlic paste 1 tsp Turmeric powder 1/4 tsp Red chilli powder 1 tsp Curds 250 gm Milk 1/2 cup Garam masala Powder 1/4 tsp Saffron large Pinch Oil 2/3 cup Ghee 2 tbsp Salt to taste Whole Garam Masala Cinnamon 1" Cloves 7 - 8 Black Peppercorn 8 - 10 Bay Leaf 2 Star Anise 3 - 4 |
Preparation:
1. Wash meat and drain all the water. 2. In a bowl, mix together curds, salt, ginger, garlic and Red chilli Powder. Rest for 1 to 2 hours 3. Add saffron to lukewarm milk. Keep aside. Wash and Soak the rice for 10 - 15 minutes. 4. In a deep vessel, heat 1 tbsp of oil. Add the whole garam masala to it. Add about 8 cups of water to it and bring to boil. Add the soaked rice and cook till half done. 5. Heat oil in a pressure cooker and fry the sliced onions till golden in colour 6. Add the marinated mutton and fry a little. Add 1 cup water and pressure cook the meat, till tender. Once cooked, let it cook on open flame till water is dried leaving behind just a little of the meat juices. 7. Add the half cooked rice to the meat. Mix gently. Sprinkle saffron milk and garam masala powderover the rice. Spread over the ghee on the mixture. 8. Cover and cook on slow fire till the rice is done. It should take about 20 to 25 minutes. 9. Serve steaming hot. |