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| Mutton & Egg Pulav |
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| Ingredients |
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| Basmati Rice |
¼ kg |
| Onions |
3
(Medium Sized) |
| Mutton |
¼ kg |
| Potatoes |
3
(Medium Sized) |
| Eggs |
3 Boiled |
| Curds |
2 tablespoons |
| Ginger |
1 teaspoon (paste) |
| Garlic |
1 teaspoon (paste) |
| Ghee |
3 tablespoons |
| Cashew nuts |
1½ tablespoon (Small pieces) |
| Green Chillies |
2 (slit lengthwise) |
| Cumin Seeds |
½ teaspoon |
| Peppercorns |
8 |
| Cinnamon |
2 inch stick (half for powder) |
| Cloves |
10 (6 for powder) |
| Cardamom |
6 (3 for powder) |
| Shahajeera (Black Cumin Seeds) |
1½ (half for powder) |
| Red Chilli Powder |
1½ |
| Salt |
to taste |
| Water |
Twice the exact quantity of rice. |
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Procedure |
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Wash rice and keep aside for atleast fifteen minutes. Fry the
cashew nut pieces in little ghee. Boil the potatoes, peel them
and cut into cubes. Fry them lightly in ghee. Wash the mutton
pieces & cook them with ginger paste, garlic paste and salt till
tender. Boil the eggs, shell them and cut them lengthwise into
four pieces each. |
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In a thick bottom pan, heat ghee and add whole cloves, cinnamon,
cardamom & shahajeera. Add finely chopped onions and fry till the onions
turn golden brown. Then add the green chillies & powdered cinnamon, cloves,
cumin seeds, cardamom, peppercorns, shahajeera and red chilli powder. Fry for a
minute. To this mixture add rice and again fry it for a minute. Add Curds (made
smooth), water and salt. |
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When the water boils and lower the flame, cover the pan with a
lid. When the rice is ¾ cooked, add the mutton pieces, cashew nuts and
potatoes. Stir lightly and again cover the pan. Keep on fire till rice is fully
cooked. Garnish with boiled egg pieces. Serve hot. |
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Personal Touch |
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When making only potato pulav, do not add garlic. Add the ginger
along with the various powders |
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Meghana (Shaila) P. Rane. |
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