Mutton/beef/chicken pulav😊(rice cook with mutton stock)
Mutton/beef/chicken pulav😊(rice cook with mutton stock)

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, mutton/beef/chicken pulav😊(rice cook with mutton stock). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mutton/beef/chicken pulav😊(rice cook with mutton stock) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Mutton/beef/chicken pulav😊(rice cook with mutton stock) is something that I’ve loved my entire life.

Mutton pulao is almost same like the pulao recipe where aromatic spices are used to make rice but, meat is added to the rice to lift up the flavors of rice. Mutton Pulao Recipe, How To Make Mutton Pulao For The Pulav: Take a cooking vessel, add oil and heat it.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mutton/beef/chicken pulav😊(rice cook with mutton stock) using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mutton/beef/chicken pulav😊(rice cook with mutton stock):
  1. Prepare 750 gms mutton(beef or chicken 1kg)
  2. Take Stock (1 small onion, 5 pepper, 5 cloves,1 cinnamon stick
  3. Get 5 cardamom, 3 bay leaf,4 green chillies, 2 tbsn salt,
  4. Take 1 inch ginger and 5 cloves garlic Chopped,1 cup whole coriander
  5. Prepare Seeds,1/2cup fennel seeds,1tsp cumin seeds &4 cups water)
  6. Get Rice 3 1/2 cups rice washed and soaked.(10 mins)
  7. Make ready For masala (1 bunch coriander leaves,1 pod garlic, 1 inch ginger
  8. Make ready 7-8 green chillies (acc to u),
  9. Get 1 tsp cumin) grind and keep
  10. Prepare 1 cup oil,1 small onion, 5cloves,5 cardamom, 6 to 8 pepper, 2
  11. Get Bay leaf, 1 tsp cumin seeds and 1 piece cinnamon
  12. Take 2 big potatoes, 1 cup peas
  13. Prepare Salad(1 onion, 1 tomato, 1 cucumber, 1 tsp salt,few coriander
  14. Take Leaves,1 chilli and 2 lemon juice)
  15. Take Fried onions for garnish (optional)

A wide variety of chicken mutton beef options are available to you, such as part, feature, and certification. Mutton Pulav is a great biryani recipe with juicy chunks of mutton and flavored rice. This is Mutton pulao is a delicious and palate pleasing non vegetarian dish famously relished as a royal main Check for salt and add if required. Cook the rice until it is completely done from medium flame to low flame.

Instructions to make Mutton/beef/chicken pulav😊(rice cook with mutton stock):
  1. First prepare stock.wash the mutton, cut ginger,garlic, chilli,add pepper, clove,cardamom,bay leaf,cinnamon, cumin seeds. Wash coriander seeds and cumin seeds in strainer. Cut onion roughly.
  2. Now put all together. (See Ingredients above for stock) with salt.when mutton cooked remove and save the stock
  3. Ur stock is ready.now grind the masala coriander leaves, ginger, garlic, chillies and cumin. See ingredients. Now take 1 slice onion, 5 cloves, 5 cardamom,1 tsp cumin seeds, 2 bay leaf,1 cinnamon and 6to7 pepper.
  4. Now heat one cup of oil in a large vessel. Then add onion with garam masala (above pic 3)when brown add the above grind masala.now let it simmer 5 mins oil floats up.now add potatoes and peas.
  5. Mix well.cover vessel and cook till 5 mins.now add the cooked mutton and strained stock. Mix well then rice.
  6. After u put stock let it boil.now cover the vessel with it's lid and cook on medium flame.(check salt now add 1 tbsn)when rice absorbs most of the stock give a mix(pic3)
  7. Cover the lid,put a cloth over the lid.so that steam and moisture stays within.keep on a slow flame.(10 mins)off the flame but don't open the lid.prepare the salad cut onion,tomato, chilli,coriander leaves then place all in one bowl then add 2 lemon juice and 1 tsp salt.
  8. Salad ready.now serve mutton pulav.garnish with fried onions.ur kitchen will smell with all the lovely flavours. Enjoy😊

Reserve the stock for cooking rice. Discard the whole spices along with the chopped ginger and garlic. You can pass the stock through a fine-meshed sieve if you. Keep open to remove extra moist after cooking. Fry the berries and cashews in the ghee, reserve ¼ of it and add the rest to the rice.

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