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Kashmiri Mutanjan (A Type of Lamb Pullao)

Ingredients
  • 250 gm: Rice
  • 500 gm: Lamb (cubed)
  • 2 large: Onions (quartered)
  • 2 pc(1 inch): Cinnamon sticks
  • 10-12: Cloves
  • 12 pcs: Peppercorns
  • 6-7: Cardamoms
  • 1/2 tsp: Coriander powder
  • 1-2 tbs: Sugar
  • 1 tsp: Lemon (juice)
  • 1 tsp: Almonds or pine nuts
  • 1/2 tsp: Saffron (soaked in 1/4 tbs milk)
  • 4 tbs: Ghee
  • Salt to taste
Method
  1. Make bouquet of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
  2. Put bag of spices in a pan, add meat, salt and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
  3. In an another pan boil the rice in water with the remaining spices and some salt until barely tender; drain.
  4. In a casserole put a layer of rice, then the meat, then remaining rice.
  5. Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).



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