Awesome Mutton Pulav

by MPRRadhakrishna
Special Andhra style mutton biryani
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Votes: 2
Rating: 4
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Rate this recipe!
Cuisine Andhra
Prep Time 1 hours
Servings
people
Ingredients
  • Mutton/Lamb meat(medium sized pieces) - 1 kg
  • Basmati rice - 3 cups
  • Shallots(sliced, Kunjulli) - 250 g
  • Cloves(Grambu) - 10 nos
  • Cardamom(Elakka) - 10 nos
  • Bay leaf(Karuga ela) - 4 nos
  • Cinnamon(Karugapatta) - 2 inch
  • Cashew nuts - 100 g
  • Coconut milk - 1 cup
  • Green chillies(slit) - 6 nos
  • Red chilly powder - 2 dsp
  • Ghee - 250 ml
  • Salt(As reqd) -
  • Coriander leaves - 1 cup
Ingredients for Spicy Paste:
Cuisine Andhra
Prep Time 1 hours
Servings
people
Ingredients
  • Mutton/Lamb meat(medium sized pieces) - 1 kg
  • Basmati rice - 3 cups
  • Shallots(sliced, Kunjulli) - 250 g
  • Cloves(Grambu) - 10 nos
  • Cardamom(Elakka) - 10 nos
  • Bay leaf(Karuga ela) - 4 nos
  • Cinnamon(Karugapatta) - 2 inch
  • Cashew nuts - 100 g
  • Coconut milk - 1 cup
  • Green chillies(slit) - 6 nos
  • Red chilly powder - 2 dsp
  • Ghee - 250 ml
  • Salt(As reqd) -
  • Coriander leaves - 1 cup
Ingredients for Spicy Paste:
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut the mutton into medium sized pieces, wash well and drain to dryness.
  2. Add all the ingredients for preparing spicy paste into a grinding jar and make a fine paste. Keep it aside.
  3. Extract thick coconut milk and keep aside.
  4. Take a deep bottomed pressure pan, add ghee and heat. Add the mutton pieces and fry. Add the peeled small onions, length wise slit green chillies and all the other ingredients except coriander leaves and coconut milk and fry till ghee shows up. Now add the spicy paste and mix well and fry till the raw smell goes.
  5. Wash the rice, drain completely and add to the above. Mix thoroughly and fry for about five minutes.
  6. Add five cups of water and some more salt to balance the addition of rice. Add coconut milk also.
  7. Replace the lid of the pressure pan and cook for about fifteen minutes on medium flame.
  8. Sprinkle chopped coriander leaves on the biryani.
  9. Serve hot with curd-onion raita.
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