Ingredients with Measurements:
- 1 lb mutton, cut into small pieces
- 2 cups basmati rice
- 1 cup coconut milk
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt, to taste
- Cilantro, for garnish
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and fry until fragrant.
3. Add the chopped onion, garlic, ginger, and green chilies. Fry until the onion is translucent.
4. Add the mutton pieces and fry until browned on all sides.
5. Add the coriander powder, garam masala, turmeric powder, and salt. Fry for 1-2 minutes.
6. Drain the rice and add it to the pot. Fry for 1-2 minutes.
7. Add the coconut milk and water. Bring to a boil.
8. Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
9. Fluff the rice with a fork and garnish with cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 435
Fat: 18g
Carbohydrates: 48g
Protein: 20g
Sodium: 350mg
Substitutions for ingredients:
- Lamb can be used instead of mutton
- Jasmine rice can be used instead of basmati rice
- Chicken can be used instead of mutton or lamb
Variations:
- Add vegetables such as peas, carrots, or potatoes
- Use different spices such as cinnamon, cardamom, or cloves
- Add nuts such as cashews or almonds
Tips and tricks:
- Soak the rice in cold water for 30 minutes to ensure even cooking
- Brown the mutton well for added flavor
- Adjust the amount of green chilies to your preferred level of spiciness
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Presentation ideas:
Serve in a large bowl with a sprinkle of cilantro on top.
Garnishes:
Cilantro
Pairings:
- Raita
- Mango chutney
- Naan bread
Suggested side dishes:
- Mixed vegetable curry
- Tandoori chicken
- Samosas
Troubleshooting advice:
- If the rice is not cooked after 25 minutes, add a splash of water and continue cooking until the rice is tender.
- If the mutton is tough, cook for an additional 10-15 minutes until tender.
Food safety advice:
- Ensure the mutton is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pulao is a popular rice dish in South Asian cuisine. It is typically made with rice, meat or vegetables, and spices.
Flavor profiles:
This Coconut Mutton Pulao has a rich and creamy coconut flavor with a hint of spice from the green chilies and garam masala.
Serving suggestions:
Serve as a main dish with a side of raita and naan bread.
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Region: Indian