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28 March 2013,00:21 by
D.Sumithra

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QORMA PULAO

Serves :
2

Preparation Time :
10 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Wash the mutton thoroughly and place on a sieve to drain the water completely.
  • Grind the large onion, garlic and ginger to a paste.
  • Heat ghee in a wide, deep ,heavy bottomed pan and fry the onion, garlic and ginger paste till brown.
  • Add the mutton pieces and fry occasionally till the meat turns reddish brown and the ghee separates out from the mutton.
  • Meanwhile, heat another frying pan with a tablespoonful of ghee and fry the chopped onions lightly.
  • Grind the fried onions along with poppy seeds, large and small cardamoms, mace and nutmeg to a paste.
  • Add this paste to the meat and  fry till the masala  combines well with the meat.
  • Put off the flame when the meat is tender.Cover and keep aside.
  • Soak rice in water for 20 minutes and drain in a strainer.
  • In a big vessel, add 1 litre of water and bring to boil.
  • Add the soaked rice, salt, bay leaves, cardamoms and cloves.
  • Cover and let simmer on low fire.
  • When half- cooked, remove from fire and drain out excess water immediately.
  • In a big, heavy bottomed pan, warm the ghee and fry the cloves.
  • Add the rice and meat layer by layer starting and ending with the rice.
  • Add milk and a few drops of almond colour.
  • Bring to boil and then cover and simmer on low fire for approximately 10-15 minutes till rice is cooked.
  • Serve hot.

INGREDIENTS

  • 500 grams mutton
  • 125 grams ghee
  • 2 large onions
  • 5 garlic pods
  • 1 inch ginger
  • 2 medium onions, chopped finely
  • 1 teaspoon poppy seeds
  • 4 large black cardamoms
  • 10 small green cardamoms
  • 5 - 6 sticks mace
  • ¼ teaspoon nutmeg, grated

For the rice :

  • 500 grams Basmati rice
  • 5 - 6 bay leaves
  • Salt to taste
  • 4 small green cardamoms
  • 8 - 10 cloves
  • 200 ml milk
  • ½ teaspoon Almond colour

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