A rich pulav dish garnished with cashew nuts and eggs
Ingredients
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.
Procedure
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.
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.
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.
Personal Touch
When making only potato pulav, do not add garlic. Add the ginger along with the various powders
Meghana (Shaila) P. Rane.