How to make Coorgi Mutton Pulao -
Bursting with flavour this pulao made in the Coorgi style is really very tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Basmati rice (बासमती चावल)
Cuisine : Coorg
Course : Rice
For more recipes related to Coorgi Mutton Pulao checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Chilli Garlic Chicken Rice Rice fried rice Vegetable Pot Rice - SK Khazana
Coorgi Mutton Pulao Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Coorgi Mutton Pulao Recipe
Mutton cut into 1 inch pieces 450 grams
Basmati rice soaked for 20 minutes 1½ cups
Ghee 3 tablespoons
Onion sliced 1 medium
Oil 1 tablespoon
Salt to taste
Lemon juice 1 tablespoon
Masala:
Cloves 3-4
Poppy seeds (khuskhus/posto) 1 tablespoon
Coriander seeds 1 tablespoon
Black peppercorns 5-6
Green cardamoms 4-5
Cinnamon 1 inch
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Salt to taste
Green chutney:
Fresh mint sprigs 10-15
Fresh coriander sprigs 10-15
Garlic cloves 4-5
Ginger 1 inch
Green chillies 2-3
Onion 1 small
Salt to taste
Method
Step 1
To prepare masala, grind together cloves, poppy seeds, coriander seeds, peppercorns, green cardamoms, cinnamon, turmeric powder, chilli powder, cumin powder and salt to a fine powder. Transfer into a bowl.
Step 2
To prepare green chutney, grind together, coriander sprigs, mint sprigs, garlic, ginger and green chillies. Roughly chop onion, add to the grinder jar with salt and grind again to a fine paste.
Step 3
Heat ghee in a pressure cooker. Add sliced onion and sauté till golden.
Step 4
Heat oil in a deep non-stick pan. Drain and rice and sauté for a minute. Add 3-3½ cups water and salt, cover and cook for 5 minutes or till half done. Switch off heat, cover and set aside.
Step 5
Put mutton in the cooker, mix and saute till mutton is a light brown in colour. Add the masala powder and mix well. Add green chutney and mix well. Add some water, mix, cover and pressure cook till 3-4 whistles.
Step 6
Add some water and lemon juice and mix well. Put the prepared rice over the mutton mixture, reduce heat, cover and cook for 2 whistles.
Step 7
Serve hot garnished with a coriander spring.
Nutrition Info
Calories : 2643 Kcal
Carbohydrates : 113 gm
Protein : 261.7 gm
Fat : 126.8 gm
Other : Vitamin B12- 11.7mcg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
