MUTTON PULAO
High in calories but a healthy and spicy dish.
500 g mutton
4 cups rice
1 medium onion
4 tomatoes, diced
2 tablespoons cumin seed
salt to taste
½ teaspoon turmeric
2 tablespoons jalapeno, chopped
½ tablespoon black pepper grind
3 tablespoons lemon juice
½ cup yogurt or curd
Boil the mutton in 1.5 liter water in a pressure cooker.
Soak the rice in +- 8 cups of water.
Add oil and onion to a big casserole or pan and cook until the onion turns golden.
Add tomatoes and ¼ cup water to the onion, mix and cook for 5 minutes.
Add the mutton, yoghurt or curd, cumin seeds, salt, turmeric powder, jalapeno, black pepper and lemon juice and mix it well.
Cook for 5 – 8 minutes, add the soaked rice to the mutton mixture, cook without a lid until the liquid evaporated to about 250 ml.
Lower the heat and cook with the lid for another 8 – 10 minutes.
Serve the mutton pulao with yogurt dip and salad of your choice.
Recipe and photo 1: Rimsha Awan
Photo 2 and note: Adam Cloete
Last night I made the mutton Pulao of Rimsha Awan and served it with Brussel sprouts and potatoes in cheese sauce. This was very tasty and I can recommend it. Only changes I made was to use green Tabasco sauce in place of the Jalapeno (which I did not have) I added 2 tablespoons of plain yoghurt, which actually gave a very nice taste to the dish. Thank you Rimsha.
