An Cooking: pulao

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Senin, 14 April 2014

Shahi mussalm pulao

Shahi mussalm pulao

Ingredients

Mutton legs 1 ½ kg whole give cuts
Brown onion 1 cup
Allspice 3 tsp
Tomatoes 6 blended
Vinegar ¼ cup
Chili powder 3 tsp
Green chilies 10 whole
White pepper 1 tsp leveled
Salt 2 tsp heaped
Oil ½ cup
Boiled eggs 3 sliced
Ginger garlic paste 2 tbsp heaped
Bay leaf 2
Green cardamom 6
Cashew fried 10
Almonds fired 10
Pistachio fried 10
Rice ½ kg boiled with 2 tbsp salt
Vinegar 2 tbsp
Green chilies grinded 1 tbsp
Yellow color ¼ tsp
Kewra water 1 tsp

Method

Marinate mutton leg with salt 1 tsp heaped, vinegar for 30 minutes and boiled in 2 cups of water till nearly done, grind together onion and tomatoes, heat oil add green cardamom and bay leaf with blended mixture of tomato and onion fry till oil comes on top add in allspice, ginger garlic paste, chili powder, boiled mutton leg, cover and cook for 15 minutes till mutton legs nearly done, boil rice with salt, yellow color, grinded green chili paste, until rice nearly done. Drain rice and leave it on dum, top with Kewra water.

To serve

Put rice in a platter, mutton leg in the center of rice, boiled egg slices, top with fried nuts, serve hot.

Kamis, 10 April 2014

PLAIN PULAO AND MUTTON LAMB VINDALOO

PLAIN PULAO AND MUTTON / LAMB CURRY

PLAIN PULAO / PILAF

Serves 6 Preparation time 45 minutes

Ingredients
2 cups Basmati Rice or any other rice
2 Bay leaves
4 Cardamoms
3 Cloves
1 small stick cinnamon
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric or a few strands of saffaron
2 teaspoons chopped mint
100 grams cashew nuts
Salt to taste
½ cup ghee

Heat the ghee in a pan or rice cooker and fry the Cashew nuts, bay leaves, and spices for some time. Remove the cashewnuts and keep aside. Add the ginger garlic paste and mint to the ghee and sauté for a few minutes. Add the washed rice, mint and turmeric / saffaron and stir fry for 3 or 4 minutes. Add the salt and 4 cups of water and cook till the rice is done.

Garnish with fried Cashewnuts and browned onions
Serve with mutton or Lamb Vindaloo and salad.

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MUTTON / LAMB VINDALOO
Serves 6   Preparation Time 45 minutes
Ingredients
½ kg mutton /lamb cut into medium pieces
3 big tomatoes pureed or chopped
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder
2teaspoons chillie powder
1teaspoon cumin powder
1 teaspoon pepper powder
3 teaspoons garlic paste
3 tablespoons vinegar
½ teaspoon turmeric powder

Wash the meat and keep aside.

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the meat, potatoes and vinegar and mix well. Keep frying on low heat for about 3 minutes. Add 2 cups of water (add more water depending on how much gravy is required) and cook till the mutton /lamb is tender and the gravy thickens
(If cooking in a pressure cooker, turn off the heat after 15 minutes).

Minggu, 16 Maret 2014

Memni Mahi pulao

Memni Mahi pulao

Ingredients:

Surmai fish ½ kg
Mundial Olive Oil ½ kg
Tomatoes 4
Green chilies 4
Garlic cloves 8-10
Coriander leaves ½ bunch
Red chili powder 1 tsp heaped
Turmeric ½ tsp
Coriander powder 1 tsp
Salt 1 tsp
Roasted crushed cumin 1 tsp
Roasted crushed coriander 1 tsp
All spice powder 1 tsp
Lemon juice 1 lemon

Ingredients for Pulao:

Rice ½ kg (soaked for ½ an hour)
Mundial Olive Oil ¼ cup
Bay leaf 1 large
Cinnamon 1 inch piece
Black pepper 8-10
Cumin seeds 1 tsp
Cloves 4
Large cardamom 1
Masala Paste 3 tbsp
Red chili powder 1 tsp
Turmeric 1 tsp
Green chilies 3-4
Salt 2 tsp
Water 2 glasses
Mundial Olive Oil as required
Mint leaves as required
Coriander leaves as required

Method:

Fry fish in the oil and keep aside.Now in a blender blend together the tomatoes, coriander leaves, green chilies and garlic.Now take 2-3 tbsp of blended mixture and keep aside for rice.Take the remaining blended mixture and fry well. Then add red chili powder, coriander, turmeric,, roasted crushed cumin, roasted crushed coriander, lemon juice and salt and fry well.Now add fish and fry for 5 to 7 minutes. Now sprinkle all spice powder and keep the prepared fish aside

For the pulao:

In a pan heat oil and fry 3 tbsp of the blended mixture.Then add green chilies, 2 glasses of water, 2 tsp salt, coriander leaves and mint leaves.When the water boils add rice and simmer for 8-10 minutes. Dish the rice on a platter along with the prepared surm ai fish.The memoni mahi pulao is ready to serve.