Parsi Mutton Pulao | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Pieces of mutton, chicken koftas, potatoes, eggs and rice cooked to perfection in this overloaded Parsi style pulao.

PARSI MUTTON PULAO - (Serves - 4)

Ingredients

150 grams boneless mutton, cut into pieces
1½ cups rice, soaked for 20-25 minutes and drained
½ cup fried onions + as required
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
¼ teaspoon turmeric powder
Salt to taste
¼ teaspoon cumin powder
1 inch cinnamon
2 bay leaves
6-8 black peppercorns
3 green cardamoms
3-4 cloves
2 medium potatoes, boiled and peeled
3 eggs, hardboiled
A pinch saffron strands
Chopped fresh coriander leaves for garnishing
Chicken koftas
100 grams chicken mince
1 medium potato, boiled and peeled
Salt to taste
½ teaspoon red chili powder
A pinch of turmeric powder
¼ teaspoon cumin powder
1 egg yolk
Oil for deep-frying

Method

1. To prepare chicken kofta, mash a potato in a bowl. Add chicken mince and mix. Add salt, chilli powder, turmeric powder and cumin powder and mix. Add egg yolk and mix well.
2. Heat sufficient oil in a kadai.
3. Heat fried onions in a deep non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
4. Add mutton pieces and mix. Add chilli powder, turmeric powder, salt and cumin powder, mix and cook or 3-5 minutes.
5. Add 1 cup water, mix and cook on low heat for 45 minutes.
6. Heat 3-4 cups water in another deep non-stick pan. Add cinnamon, 2 bay leaves, peppercorns, 3 green cardamoms, 3-4 cloves and salt and bring water to boil.
7. Divide the chicken mixture into equal portions, shape into balls and deep-fry in hot oil till golden and crisp. Drain on absorbent paper. These are koftas.
8. Add rice to boiling water mixture and cook till ¾ done. Drain in a colander.
9. Transfer the cooked mutton mixture in another deep non-stick pan.
10. Cut 2 boiled potatoes into 4 pieces, add to mutton mixture and mix. Layer cooked rice on top.
11. Halve the eggs and place on top of rice layer alongwith fried chicken koftas.
12. Spread some fried onions on top.
13. Take saffron strands in a small bowl and lightly crush with the back of the spoon. Add 2-3 tablespoons lukewarm water, mix and drizzle on top of layered rice. Place the pan on heat, cover and cook for 10-12 minutes.
14. Serve hot garnished with coriander leaves.

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