Meat Pulao Recipes

MEAT PULAO

Steps:

• Marinate the meat in the ginger paste, garlic paste, raw papaya paste (tenderiser), curd, salt and garam masala for atleast 2 hours.
• Fry 1/2 the onions slices in a little ghee.
• When brown add the green chillies and then the marinated meat.
• When browned put 1/2 a cup of water and cook almost done.
• Now heat the rest of the ghee and add the whole spices to it.
• Then add the onion and saute till they are golden brown.
• Add the chopped coriander and mint leaves and stir sry.
• Add the rice, washed and drained.
• Add the lime juice and stir.
• add some salt if reqd.
• Add the meat without the gravy and mix well.
• Now add a little water to the gravy and measure 5.
• 5 cups and add to the mixture of rice and meat.
• Bring to a boil.
• Stir once and then cover and simmer till all the rice is absorbed and you cannot see any liquids when you tilt the vessel and holes form at the surface in the rice.
• Serve hot with a raita.

YAKHNI PULAO

Steps:

• Gently wash and soak the rice in water. Set aside.
• Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
• Remove all the spices and strain the stock.
• The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
• Keep the mutton pieces separately.
• In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
• Add half the sliced onions and fry till light brown.
• Add the mutton and the beaten yogurt and fry for a few minutes.
• Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
• Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
• Heat a little oil in a pan and fry the remaining onions till brown.
• Sprinkle the fried onions over rice just before serving.