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SPICY MUTTON PULAO
PAKISTANI STYLE PULAO WITHOUT POTLI
I have made spicy mutton pulao which is different from a traditional pulao. Traditional pulao is cooked with whole spices wrapped in a cheesecloth which is known as POTLI. Basically, pulao is cooked in whole spices, some dry fruits, curd and almost no powdered spices so as result it is not heavy on spices. It is a one pot dish using the absorption method so easy to cook in rice cooker or pressure cooker. I have improvised my pulao recipe, so I have not used potli as it is used in traditional pulao. I have used grounded fennel seed/saunf and coriander seeds/sabut dhania along with other whole spices gives pulao a fresh aromatic flavor.
Traditional pulao uses whole fennel seed and coriander seed as a result quantity of whole spices makes a big potli. As I mentioned earlier, it is cooked with potli, meat, water and yakhni/broth is prepared. Meat is cooked 80-90% and then soaked rice is added to make pulao.
Pulao also known as pilaf- a one pot dish cooked with absorption method, which means meat is cooked first in whole spices, then soaked rice is added and cooked together in a fixed amount of water or yakhni. Rule of the thumb is dedh guna pani or chawal se ek ungal pani upar. If rice is 1 cup then water should be 1 1/2 cup, so following this rule water is predetermined in pulao/pilaf.
Try my way of spicy mutton pulao.
Cooking Time: 25 minute
INGREDIENTS
BASMATI RICE 3 CUP (SOAKED FOR 1/2 HOUR)
MUTTON 500 GM
ONION/PYAAZ 3 CHOPPED
CURD/DAHI 100 GM
GREEN CHILI PASTE/HARI MIRCH 8-10
MINT & CORIANDER LEAVES/HARA DHANIA PUDINA
GINGER GARLIC PASTE/ADRAK LAHSUN PASTE 2 TBSP
SALT 3 TSP
CORIANDER SEEDS/SABUT DHANIYA 1 TBSP (crushed)
CLOVE/LAUNG 7-8
GREEN CARDAMOM/CHOTI ELAICHI 4-5
BLACK CARDAMOM/BADI ELAICHI 2
BAY LEAF/TEZ PATTA 3
SHAH ZEERA/CUMIN SEED 1 TSP
FENNEL SEED/SAUNF 1 TSP (Coarsely grinded)
NUTMEG & MACE POWDER/JAIPHAL JAWITRI (3/4 TSP)
METHOD:
1. Take pressure cooker, add mutton, bay leaf, salt (1/2 of total salt), ginger garlic paste 1 tbsp, water 1 1/4 cup. Give 3 whistle on high flame, then turn flame to low for 10 minute. Cook mutton 95%. When pressure cooker cools down separate meat and broth/yakhni.
2. In another broad mouthed vessel, add 1/4 cup oil or ghee. When oil gets hot, add onion and brown it slightly. The moment it is light brown, switch off flame and spread it on plate, that way it will be crisp. You can watch how to brown onion on my youtube channel.
Click and watch: https://youtu.be/jLn9HYiiu8I
3. In same oil, add whole spices(green & black cardamom, clove, shah zeera) and let it splutter for 1 minute.
4. Add ginger garlic paste, saute for 2 minute or till water dries up
5. Add mutton and cook with ginger garlic paste for 2 minute.
6. When mutton is blended with ginger garlic paste, add curd, fennel and coriander seed powder, green chili paste, cook for 4-5 minute on low flame.
7. After 5 minute, add half brown onion, half coriander & mint leaves, mix well.
8. Add rice and mix gently.Now add broth 1 cup+ 4 1/2 cup water. Mix well.
9. Wait for boil in rice. Add nutmeg mace powder.
10. Wait till water is reduced or you see holes in rice. Watch carefully.
11. Sprinkle brown onion, coriander & mint leaves.
12. Now cover and give dum on low flame for 10 min.
13. Check after 10 minute. Spicy mutton pulao is ready. Serve hot with raita, mint coriander chutney, shami kabab.
IMPORTANT TIPS:
1. DO NOT OVER BROWN ONION, OTHERWISE PULAO WILL TASTE BITTER.
2. TAKE BROAD MOUTHED VESSEL BECAUSE BIRYANI OR PULAO NEED SPACE TO PUFF UP.
3. WHILE SERVING PUT LADLE IN UPRIGHT POSITION, OTHERWISE BASMATI RICE WILL BREAK
4. TAKE CARE OF WATER OTHERWISE PULAO WILL TURN MUSHY IF WATER EXCEEDS THE MENTIONED QUANTITY.
5. COOK PULAO ONLY WHEN DINNING TABLE IS READY. YOU CAN COOK MUTTON IN PRESSURE COOKER AND WITH SPICES BEFORE HAND, BUT ADD RICE 20 MINUTE BEFORE SERVING.
Happy cooking.😄😍
Share recipe among your near and dear ones.
ALOO BHUJIA BIHARI STYLE--STIR FRY POTATOES
My niece(sister's daughter) aged 2 used to come to my home as she was my neighbour and relished the regular daal, chawal, aloo ki bhujia. She had no inclination towards meat or fish dishes. She had a sensitive mouth and avoided sharp, spicy food. Dal chawal bhujia seemed to be the right menu for her, the staple of many households in Bihar, including our own. Her taste in food entrenched our own food preferences. My mother in-law enjoyed serving her and over the years they became great friends. Now happily married, sometimes she drops in and stays back for dinner with us. We usually have some light vegetarian food. She asks the helping hand in her marital home to prepare the same simple food, but feels somehow the texture, taste and aroma are not the same as ours. She tells her help to see my video on Youtube making aloo ki bhujia, but somehow finds the final product a little different.
One day she told me that I miss those days when Mummy (my mother in-law) used to serve me Dal, Chawal, Aoo ki Bhujia. So I thought of sending her the same food to her sasural (in-law’s home) but I felt embarrased that what will her in laws think if I send Dal Chawal and Bhujia only. To complete her comfort food, I cooked Bihari Mutton, sweet Vermicelli along with this comfort food. She was overjoyed to receive her favorite food and she messaged me that " Khala aakhir sabko pata chal gaya constantly favorite food since childhood kya hai. Bhujia was worth the hype too." (“Aunty,now everyone knows why aloo ki bhujia is my favorite. It was worth the hype too”).
This is the story of Aloo ki Bhujia in my house.
Aloo ki Bhujia is a traditional recipe of Bihar Cuisine. Bhujia is made with different vegetables, but Aloo/Potato bhujia is the famous of all bhujia's. In Bihar, some households prepare bhujia in breakfast served with roti/Indian Flatbread, Jelly, Omelette. This is my family's favorite breakfast. In other households bhujia is served with dal, Chawal, Omelette. Simple to put, it tastes like heaven and it is a comfort food. Kids love this combo of Dal Chawal and Aloo ki Bhujia. There are many preparation of Aloo ki bhujia and every house has its own version. I simply stir fry long strips of Aloo cut in symmetry, with some spices and water is not used.
Ingredients:
Mustard oil: 2 tbsp
Green Chili Slit: 4
For the seasoning:
Turmeric powder: ½ tsp Salt: 1 tsp
The Vegetables:
Medium- sized potatoes, peeled and cut in long strips: 600 gm
Onion : 1 Medium
METHOD:
To temper Put the oil in a wok over moderate heat. Add the green chili and let them crackle. Saute for 1 min. Add chopped onion and sauté for 1-2 min. Do not brown onion. Add the chopped potatoes. Sprinkle in the spice powder, mix and toss, till the potatoes are well coated with the spices. Stir in between and keep flame to low. It will take 15 min to cook. Do not add water, just stir and spread so that potatoes are cooked evenly. Do this procedure 4-5 times and in 15 minutes it will be ready.
IMP TIPS:
1. USE IRON KADHAI/WOK TO SIR FRY. DO NOT USE NON STICK.
2. DO NOT ADD WATER. JUST STIR ON LOW FLAME.
3. KEEP FLAME LOW.
4. CUT POTATOES IN SYMMETRY, THEN THEY WILL COOK EVENLY.
5. SIZE OF POTATOES SHOULD BE SAME(APPROX).
6. DO NOT ADD WATER
VARIATIONS:
Aloo – pyaaz ki bhujia: (Pan-roasted Potatoes with Onions): After sautéing the garlic, add 1 chopped onion, season well and sauté, till light golden brown. Sprinkle in the spice powder and continue as given above. You can take spring onion also. Aloo-mattar ki bhujia(Pan- roasted potatoes with green peas): Follow the same procedure as given aloo-pyaaz ki bhujia. After browning the onion, add 1 cup of shelled green peas and sauté for 2-3 min. Sprinkle in the spice powder and proceed as given. Use boiled potatoes they go well green peas or raw/uncooked potatoes.
Aloo – shimla mirch ki bhujia ( Pan-roasted potatoes with capsicums): Substitute the green peas with 4-5 green capsicums; work wonderfully with both boiled and uncooked potatoes.
