Delicious Rice Recipes

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Biryani and different types of pulao have always been considered to be royal dishes. No matter what the menu is at a party or at home, it’s always incomplete without a sizzling rice dish.

1. Hyderabadi Mutton Biryani





Ingredients

4 ½ cups rice



1 kg mutton



1 tsp raw papaya skin paste



1 pod garlic ground



Ginger twice the quantity of garlic, ground



300 g curd



1 tsp red chilli powder



500 g onions sliced



10 cloves



12 cardamoms



4 sticks cinnamon



1 tsp shahi jeera



4-6 blades javitri



8 green chillies sliced



1 bunch mint chopped



1 bunch coriander chopped



Juice of 4 lemons



Salt to taste



Generous pinch of saffron

Method

Apply ginger, garlic and papaya skin paste to the meat. Add salt, red chilli powder to the curd, whisk well. Fry the onions till brown, reserve half a cup, and add the rest to the curd, along with the whole garam masala pounded (reserving the javitri and 6 cardamoms).

Add half of the green chillies, mint and coriander to this mixture and marinate the meat. Leave this overnight in the fridge. Soak saffron in hot milk. Wash and soak rice for half an hour. Bring water to a boil, add salt, pounded green cardamom and javitri. Drain the rice and add to boiling water. Remove from heat after 2 minutes and drain.





Heat ghee, add the marinated meat, cover and let it cook on slow fire till tender. Take a deep dish and arrange a layer of rice in it. Top it with a few pieces of cooked meat. Spoon in some thickened gravy. Sprinkle some green chillies, chopped mint and coriander and sprinkle some of the soaked saffron. Free Games for Mac, Free Games for ipad and Free Games for Iphone, without in app purchases or something like that Free Browser Games

Add another layer of rice and repeat the process, sealing the meat under a final layer of rice topped with all the garnishes. Seal the dish with aluminium foil and cover with the lid tightly. Place it in a preheated oven for 20 minutes.  Serve with mint and garlic raita.

2. Pulao Cooked In Meat Stock

Ingredients

400 g mutton



1 ¼ tsp salt



500 ml water



20 g onion chopped



2 bay leaves



12 black peppercorns

Pulao

300 g rice



120 g onion



40 g ginger



8 cloves garlic chopped



6 green cardamoms crushed



2 blades mace



1 tsp poppy seeds



2 sticks cinnamon



12 black peppercorns



5 cloves



1 tsp cumin seed



120 g curd



1 tsp red chilli powder



¾ tsp garam masala



20 almonds



Fresh coriander and mint leaves



3 green chillies chopped



1 tsp salt



4 tbsp ghee

Method

Clean and wash mutton, add salt, water, onion, bay leaves and peppercorns. Pressure cook for 15 minutes or cook on slow fire for an hour till the meat is three-quarters cooked. Separate the meat from the stock.

Heat ghee, brown the boiled mutton and keep aside. Add onion, ginger, garlic and green cardamoms. Add ground mace, poppy seeds, cinnamon, peppercorns, cloves and rice and fry for 5 minutes.

Add meat, cumin, curd, chilli powder, garam masala and the stock. Pressure cook for 15 minutes or cook on medium heat in a wok till half the water is dried, reduce to low heat and cook till done all through. Garnish with almonds, green chilli, coriander, mint. Serve the pulao with a simple raita.







Delicious Rice Recipes

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