Friday, February 17, 2017

    Aagne Pulao


    Akni or Aagne pulao or Mutton pulao is very is popular for its rich taste.

    Makes/Serves: 4 to 5 servings

    Ingredients:
              250 grams Goat meat (Mutton)
              2 cups Jeera rice (washed)
              3-4 green Chilli
              1chopped Onion (medium size)
              1tbsp Ginger -Garlic paste
              ½ tsp Turmeric powder
              1tsp Coriander powder
              1tsp Cumin powder
              1tsp Funnel powder
              1tsp Garam Masala powder
              1 Cinnamon stick
              2 Bay leaf
              3 to 4 Cardamom
              4 to 5 Cloves
              5 to 6 Black Pepper
              2 to 3tbsp cooking oil or ghee
              Chopped Mint leaves.
              Water as per required
              Salt to taste

    Method:
              First Wash and clean the mutton. 
 
               Now in a pressure cooker add Oil on medium heat. Then, temper it with the Black Pepper, Cinnamon stick, Bay leaves, Cloves, and Cardamom.  
               Now add the Mutton. Cook at a low flame for about 10 min.
              Then add the Onion and Salt, fry for about 3 minutes.
              Add Ginger -Garlic paste stir it for about 1min.
              Now add Turmeric powder, Coriander powder, Cumin power, Garam Masala powder and stir it and cook it for about 2min.
               Add 2 cups water and cover it with lid and let the mutton cook for at for 4 to 5 whistle or till mutton becomes soft. (Ensure that the heat is on low.)
              Now in another pan heat 1tbsp of oil on medium heat, add 1 bay and green chilli and the washed rice. Stir it for about 5-8 min or till rice get crispy.
              Now open the lid of pressure cooker and add the crispy rice to it and mix well on low flame.
              Add two cups of water. (or as per required for  your rice to be well cooked)
              Then add chopped mint leaves.
              Now on the lid and pressure-cook it for about 1 whistle on low flame.
              Serve hot.


    Recipe Credit: From my Ma’s Rasoi



    Cook Tip:  Here you can use any kind of meat.

    No comments:

    Post a Comment