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Pilau Hazoor Pasand

Rice cooked with dried fruits and mutton. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Lamb
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Pilau Hazoor Pasand

  • 1 1/2 cups Rice
  • 500 grams Lamb
  • 5 medium Onions
  • 3 one-inch pieces Ginger
  • 20 cloves Garlic
  • 15 Raisins
  • 10 Dried apricots
  • 10 Almonds
  • 10 Pistachios
  • 10 Cashewnuts
  • 2 tablespoons Sunflower seeds (charoli/chironji)
  • 1 medium Orange
  • 2 medium Peaches
  • 1 medium Mango
  • 20 Grapes seedless
  • 6 Eggs
  • 1 cup Ghee
  • 100 grams Mutton mince (keema)
  • a pinch Mace powder
  • a few strands Saffron (kesar)
  • to taste Salt
  • 3 to taste Bay leaves
  • 2 Black cardamoms
  • 10 Black peppercorns
  • 6 Green cardamoms
  • 1 inch stick Cinnamon

Method

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  1. Wash, clean and soak rice for half an hour. Drain. Clean, wash and cut mutton into one inch sized pieces. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and soak raisins in half a cup of water. Drain.
  2. Soak apricots in one cup of hot water for five minutes. Drain and chop. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut into thin slivers. Chop cashewnuts. Peel and clean orange and separate into segments. Slice thinly removing pith and pips.
  3. Peel, wash and chop peaches and mango into one inch sized cubes. Wash and halve grapes. Break eggs and separate whites and yolks. Heat one tablespoon of ghee and fry the egg yolks till set. Remove gently and keep aside. Lightly whisk egg whites. Heat two tablespoons of ghee in a pan, add one tablespoon of ginger-garlic paste, red chilli powder and sauté for two minutes.
  4. Add minced meat and sauté for two to three minutes. Add raisins, half the slivered almonds, mace powder, saffron, half a cup of water and salt. Lower the heat and cook till done. Keep aside. In a separate pan, heat three tablespoons of ghee, add bay leaves, black cardamoms, peppercorns, green cardamoms, cinnamon, chopped onions, remaining ginger-garlic paste and sauté for two to three minutes.
  5. Add mutton and sauté well, add four cups of water and cook till mutton is almost done. Add rice and mix. Cover and cook till all the liquid is absorbed. Heat oven to 180°C. Transfer the mutton pulao into a deep baking dish. Arrange the fried egg yolks over it. Add dry and fresh fruits in layers over the eggs.
  6. Over this spread the cooked mutton mince. Sprinkle remaining ghee. Sprinkle salt. Close lid tightly, seal with atta dough and cook in the preheated oven for ten to fifteen minutes. Remove from the oven spread the lightly whisked egg whites and return to the oven.
  7. Bake till the egg whites are set and turn a light golden. Remove from the oven and serve immediately.

Nutrition Info

Calories 5011
Carbohydrates 390.1
Protein 194
Fat 296.7
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