Ingredients with Measurements:
- 500g mutton, cut into small pieces
- 2 cups basmati rice
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 tablespoons oil
- Salt to taste
- 4 cups water
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for 2 minutes.
5. Add chopped tomatoes and green chilies and cook until the tomatoes are soft.
6. Add mutton pieces and cook until they are browned on all sides.
7. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
8. Add 4 cups of water and bring it to a boil.
9. Drain the soaked rice and add it to the pot. Mix well.
10. Add garam masala powder and mix well.
11. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked and the water has evaporated.
12. Turn off the heat and let the pulao rest for 5 minutes.
13. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Sodium: 500mg
Sugar: 2g
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Brown rice can be used instead of basmati rice.
Variations:
- Add vegetables like carrots, peas, and potatoes to make it a one-pot meal.
- Use chicken instead of mutton.
- Add nuts like almonds and cashews for a crunchy texture.
Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure that it cooks evenly.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage Instructions:
Leftovers can be stored 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 it with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita
- Salad
- Pickles
Suggested Side Dishes:
- Naan
- Roti
- Paratha
Troubleshooting Advice:
- If the rice is not cooked properly, add a little more water and cook for a few more minutes.
- If the pulao is too dry, add a little more water and cook for a few more minutes.
Food Safety Advice:
- Make sure the mutton is cooked thoroughly before adding the rice.
- Store leftovers in the refrigerator and reheat them properly before consuming.
Food History:
Pulao is a popular dish in South Asia and is believed to have originated in Persia.
Flavor Profiles:
Spicy, savory, and aromatic
Serving Suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian