Ingredients with Measurements:
- 500g mutton, cut into pieces
- 2 cups basmati rice
- 1 large onion, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 bay leaves
- 4 green cardamoms
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- 4 tablespoons ghee
- 4 cups water
Special equipment needed:
- Large pot with lid
- Mortar and pestle
Step-by-step instructions:
1. Wash the rice in cold water and soak it for 30 minutes.
2. In a mortar and pestle, crush the cumin seeds and coriander seeds.
3. In a large pot, heat the ghee over medium heat and add the sliced onions. Fry until they turn golden brown.
4. Add the ginger and garlic paste and fry for 1 minute.
5. Add the mutton pieces and fry until they turn brown.
6. Add the crushed cumin and coriander seeds, bay leaves, green cardamoms, cloves, cinnamon stick, red chili powder, turmeric powder, and salt. Mix well.
7. Add 4 cups of water and bring it to a boil.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Cover the pot with a lid and cook on low heat for 30 minutes or until the rice is cooked and the water has evaporated.
10. Sprinkle garam masala powder on top and mix well.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat for frying and low heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 25g
Carbohydrates: 60g
Fiber: 2g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Vegetable oil can be used instead of ghee.
- Brown rice can be used instead of basmati rice.
Variations:
- Add potatoes and carrots to the pulao for a more hearty meal.
- Use chicken instead of mutton.
- Add raisins and cashews for a sweet and nutty flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Do not stir the rice while it is cooking to prevent it from becoming mushy.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large serving dish and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita
- Pickles
- Papadums
Suggested side dishes:
- Chicken tikka
- Vegetable samosas
- Naan bread
Troubleshooting advice:
- If the rice is still uncooked after 30 minutes, add a little more water and continue cooking.
- If the rice is overcooked, reduce the cooking time in the future.
Food safety advice:
- Make sure the mutton is cooked thoroughly before serving.
- Store the leftover pulao in the refrigerator to prevent bacterial growth.
Food history:
Sindhi cuisine is known for its rich and flavorful dishes, which are influenced by the region's history and culture. Mutton pulao is a popular dish in Sindhi cuisine, and it is often served at weddings and other special occasions.
Flavor profiles:
The mutton pulao has a rich and spicy flavor, with the aroma of the spices and the tender meat adding depth to the dish.
Serving suggestions:
Serve the mutton pulao with raita, pickles, and papadums for a complete meal.
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Region: Indian