Maaz pulav/ Gosht Pulao / Lamb pilaf
Pulao's are one pot meals if cooked perfectly they can easily compete with biriyanis.
Pulao's are one pot meals if cooked perfectly they can easily compete with biriyanis.
Few years ago I would struggle in adjusting the rice and water consistency but thankfully with regular practice I have perfected it.
This recipe involves lamb cooked with onion and tomatoes and freshly ground spices and then simmered down until you achieve delicious stock.To this then aromatic basmati is added and then cooked until done.
Just before serving sprinkle some fried onions and yumm pulao is ready !
For this I have used freshly ground spices trust me they truly take it to different level.
Ingredients:
4 cups basmati rice
500 grams lamb pieces with bones
3 onions thinly sliced
2 big tomatoes
1 tbsp garlic mince
1 bay leaf
Salt as per taste
Cooking oil
4 cups basmati rice
500 grams lamb pieces with bones
3 onions thinly sliced
2 big tomatoes
1 tbsp garlic mince
1 bay leaf
Salt as per taste
Cooking oil
For Homamde pulao Masala/Spice powder :
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
3 dry red chillies
1/2 pepper corns
2 green cardamom
1 black cardamom
1 cinnamon stick
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
3 dry red chillies
1/2 pepper corns
2 green cardamom
1 black cardamom
1 cinnamon stick
Dry roast all whole spices in a pan on low flame for few seconds. ( be careful dont burn)
Let it cool and grind to powder.
Method:
1. In vessel pour oil. Once it's hot throw in bay leaf and 2 1/2 sliced onions.. ( reserve half onion for later use)
2. Stir fry the onions until almost brown.
3. Add in galric paste and fry until its aromatic.
4. Add in mutton pieces and fry until the mutton is almost brown.
5. Add in the home made pulao masala powder and coat the masala well with mutton.
6. Add in chopped tomatoes.
7. Add in salt and cook until tomatoes are mushy.
8. Splash some water and continue cooking for a while.
9. Add 2 cups water and once it comes to a boil simmer down and close the lid..cook until meat is tender.
10. Meanwhile wash rice and soak the rice in ample amount of water.
11. In a sauce pan heat oil( 3 tbsp) and fry the reserved onions until crispy and keep it aside. This will be used later in the dish. Take few fried onions for garnish.
12. Once mutton is cooked. It's time to add drained rice.
13. Add rice and gently stir. Add in more salt.
14. To this add 3 cups water and let it boil until you see water is almost reduced.
15. Pour the tempering oil with onions on all over top and lower the flame and keep it for dam/ simmer with lid closed.
16. After 15 minutes switch off.
17. Open the lid after 5 minutes and slowly stir the rice.
18. Place it in serving dish and sprinkle fried onions.
19. Pulao is ready. Serve it with some salad and raita
1. In vessel pour oil. Once it's hot throw in bay leaf and 2 1/2 sliced onions.. ( reserve half onion for later use)
2. Stir fry the onions until almost brown.
3. Add in galric paste and fry until its aromatic.
4. Add in mutton pieces and fry until the mutton is almost brown.
5. Add in the home made pulao masala powder and coat the masala well with mutton.
6. Add in chopped tomatoes.
7. Add in salt and cook until tomatoes are mushy.
8. Splash some water and continue cooking for a while.
9. Add 2 cups water and once it comes to a boil simmer down and close the lid..cook until meat is tender.
10. Meanwhile wash rice and soak the rice in ample amount of water.
11. In a sauce pan heat oil( 3 tbsp) and fry the reserved onions until crispy and keep it aside. This will be used later in the dish. Take few fried onions for garnish.
12. Once mutton is cooked. It's time to add drained rice.
13. Add rice and gently stir. Add in more salt.
14. To this add 3 cups water and let it boil until you see water is almost reduced.
15. Pour the tempering oil with onions on all over top and lower the flame and keep it for dam/ simmer with lid closed.
16. After 15 minutes switch off.
17. Open the lid after 5 minutes and slowly stir the rice.
18. Place it in serving dish and sprinkle fried onions.
19. Pulao is ready. Serve it with some salad and raita
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