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Friday, December 14, 2012,11:54 PM by
J.Sujatha

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MUTTON PULAO

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the ghee and fry the onions till soft. Add the spices, groundnut cashewnut paste, salt and mutton and fry to a golden colour.
  • Put in tomatoes and curd. Cover tightly sprinkle water over the lid and cook over a slow fire till the mutton turns tender.
  • Remove the vessel from fire and mix in the lime juice.
  • Cook the rice in the water in which it was soaked after adding salt and turmeric powder till almost tender and dry.
  • Mix in the mutton, green leaves and chillies. Cover the vessel with a thick cloth, then with a tight-fitting lid and place over a girdle.
  • Cook for 10-12 minutes on a very slow fire. Serve hot garnished with fried cashewnuts.

INGREDIENTS

  • 600 grams mutton, cut into serving portions
  • 300 grams rice, washed, soaked and drained
  • 90 ml Cooking oil
  • 200 ml curd
  • 2 tomatoes, blanched and sliced
  • 2 onions, finely sliced
  • 50 grams cashewnuts, fried
  • 5-6 cloves
  • 4-6 cardamoms
  • ½ inch piece cinnamon stick
  • Juice of half a lime
  • 7-9 green chillies, slitted
  • 1 teaspoon turmeric powder
  • 1 big bunch coriander leaves, sliced
  • A handful of mint leaves
  • A few curry leaves
  • Salt to taste

Ground to Paste

  • 4-5 flakes garlic
  • 9-10 cashewnuts
  • 1-inch piece ginger
  • 3-4 red chillies

5 comments for “Mutton Pulao”

  • Posted Saturday, February 11, 2023 at 6:43:55 PM

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