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White mutton pulao| Degi style Mutton pulao |yakhni pulao flavours by mehreen
White Mutton Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs and mutton stock. This pulao is one of the most oldest dishes that seem to have existed through large part of the world. It is most popular in the northern areas. A light dish that draws its flavor and nutty color from a gently spiced mutton broth.
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TAWA MUTTON KABAB
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MUTTON MARAG OR SOUP
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INGREDIENTS:::
In a pressure cooker
Add ::
● Mutton with bone - 800gms
● Ginger garlic paste - 3tbsp
● Bay leaf - 1
● Cardamom - 4
● Black pepper 6 - 7
● Cinnamon stick - 1 inch
● Clove - 4
● Black pepper powder - 1tbsp
● Cumin powder - 1tbsp
● Coriander powder - 2tbsp
● Half juice of lemon
● Crushed green chilli - 6
(or as per taste )
● One medium sized onion
● Some Coriander , mint leaves
● Curd - 200 gms
● Salt to taste
Heat a vessel
Add ::
● Oil - 5tbsp
● Bay leaf - 1
● Black pepper corns - 5
● Clove - 4
● Cardamom - 3
● Cinnamon - 1/ 2 inch
● Slice 2 medium sized onion
● Add Mutton
● Ginger garlic paste - 1tbsp
● Add Mutton
● Ginger garlic paste - 1tbsp
● Add Mutton Stock
● Salt to taste
Rice
Add::
● Soaked 500gms
Basmati Rice for 30 mins
( Note : For 1 cup rice we need
1 and 1/2 cup water )
● Garnish with coriander,
mint and desi ghee.
Serving plate::
● Serve hot and garnish with
fried onions n mint leaves
Tomato Chutney ::
In a jar add -
● Chopped 3 medium tomatoes
● Red chilli whole - 3
( as per taste)
● Cumin powder - 1tbsp
● Salt to taste
● Slit Garlic 3 - 4
● Half cup water
