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13 December 2012,21:47 by
D.Sumithra

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MUTANJAN PULAO

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Boil the meat with cardamoms, cloves, peppercorns, cinnamon, bayleaves, onion, garlic, mace flakes, nutmeg and salt and 6 glasses of water for about 30 minutes till the meat is tender.
  • Strain the meat pieces and keep the stock aside. When done, you should be left with about 4 glasses of clear mutton stock.
  • Heat 1 teaspoon ghee, add 6 cloves and fry till dark brown. Add it to the stock and cover.
  • Bring milk to a boil and continue boiling, stirring every now and then till the consistency of milk is reduced to half. Add the ground almonds, mix, and set aside.
  • Heat about 4 glasses of mutton stock.
  • Add the rice, 1 tablespoon ghee and stock 1 inch above the surface of rice. Adjust seasoning with salt and the level of stock.
  • Cook on medium-high flame and simmer to low flame for about 10 minutes or until the rice is almost done and liquids absorbed.
  • Heat 3 tablespoon of ghee-oil. When hot add the onions and fry till golden brown.
  • Add the boiled mutton pieces with onions, ginger, yogurt, coriander powder, chilli powder, garam masala and salt.
  • Sprinkle a little water now and then and fry till the meat is browned. Keep it aside.
  • Cook the mince with very little water, split gram and salt till the mince is tender.
  • Cook till the water from the mince is dried then add red chilli powder and green chillies.
  • Kababs: Take about 1 tablespoon of the mince and shape it into a sausage. Repeat the process for the rest of the mince.
  • Heat oil and deep fry the kababs in batches, on medium flame till they are golden brown. When cool, wrap them with golden leaves. Set aside.
  • Take a heavy bottomed pan. Smear with oil. Arrange half of the cooked meat in it. Spread one third of the rice over the meat.
  • Spread half of the thickened milk over the rice. Scatter half of the raisins and pistachios over the milk.
  • Then sprinkle half of the sugar and lime juice. Cover with another third of rice.
  • Spread the remaining milk over the rice and the remaining raisins and pistachios, sugar and lime juice.
  • Cover with the remaining rice. Sprinkle milk mixed with kewra water and saffron.
  • Cover and cook for 2 minutes on high flame and then cook on dum for about 20 minutes or until the dish is steaming hot, the rice done and individual grains still separate.
  • Garnish with silver leaf wrapped kababs.

INGREDIENTS

  • 750 grams mutton, cut into medium pieces
  • 1 black cardamom 
  • 6 green cardamoms 
  • 6 cloves 
  • 2 teaspoon peppercorns 
  • 1 inch cinnamon stick 
  • 4 bay leaves 
  • 1 onion, quartered 
  • 4 cloves of garlic 
  • 2 mace flakes 
  • 1 small piece of nutmeg 
  • 2 teaspoon ghee
  • 6 cloves
  • 1 litre full cream milk
  • 120 grams almonds, blanched, skin removed and ground
  • 500 grams long grain rice
  • 2 medium sized onions, finely sliced 
  • 1 tablespoon chopped ginger 
  • 75 ml yoghurt, beaten 
  • 1 teaspoon coriander powder 
  • 1 teaspoon chilli powder 
  • 1 teaspoon garam masala 
  • 300 grams mutton mince
  • 2 tablespoon split grams 
  • 1 teaspoon red chilli powder
  • 3 green chillies, finely chopped 
  • 80 grams raisins
  • 45 grams pistachios, unsalted
  • 100 grams powdered sugar 
  • Juice of 2 limes
  • 2 tablespoon milk
  • 3 tablespoon kewra (screwpine) water 
  • Few strands of saffron
  • Few golden leaves(son ke varq)
  • Chandi ke warq (sliver leaves)
  • 75 ml Ghee oil, mixed, for mutton
  • Cooking oil to fry 
  • Salt

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    There is no mince in the recipe--what do you do with the kababs wrapped in sona varq--? Do not understand recipe--

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