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13 December 2012,21:35 by
Ponmathi Srilekha.S

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KASHMIRI MUTTON PULAO

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Mix mutton with ginger powder, aniseed powder, asafoetida and salt.
  • Boil the mutton in measured water and cook the meat for about 30 minutes or until almost done. Strain the clear mutton stock set the mutton pieces aside.
  • Heat oil in a heavy bottomed pan, large enough to take the meat and the rice.
  • Add the bay leaves, cinnamon, cardamoms, cloves, walnuts, almond and saffron along with the cooked mutton and fry for about 2 minutes.
  • Add rice and fry for another 2 minutes. Add the mutton stock 1 inch above the surface of rice and meat.
  • When the liquid boils, reduce the heat and cook on dum covered for about 20 - 22 minutes or until the rice is done and each grain separate. Serve hot.

INGREDIENTS

  • 500 grams long grain rice 
  • 1 kg mutton, cut into 2 inch pieces
  • 1 litre mutton stock 
  • 90 ml IDHAYAM sesame oil
  • 1 teaspoon dry ginger powder 
  • 1 teaspoon aniseed powder 
  • A pinch of asafoetida
  • 45 grams walnuts 
  • 50 grams almonds blanched and skin peeled 
  • 4 bay leaves 
  • 1 inch cinnamon sticks 
  • 6 green cardamoms, crushed 
  • 4 black cardamoms, crushed open at the end 
  • 9 cloves 
  • Few strands of saffron 
  • Salt, to taste

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