Bhai Phota Special: Mangsher Pulao (Mutton Pulao)

Mutton Pulao

This is an easy way to make rice more exciting. Typically, Bengali’s prepare the dish with Gobindo Bhog rice as the aroma is unbeatable, however large grain Basmati rice can also be used. If Gobindo Bhog or Basmati is not available, use whatever long grained white rice is available. Simple but rich in flavour this dish  is prepared for all special occasions in my house. Even if you are a non-bengali go ahead and give this dish a try 

Ingredients:

Mutton on the bone cut into pieces – 300  gms

Tej Patta (Bay Leaves) – 2 nos

Garlic Paste – 2 tsp

Ginger Paste – 1 tsp

Onion – 2 no. (chopped)

Kaju – 50 gms

Ghee – 2 tbsp

Green Chilli – 2 nos (chopped fine)

Ginger – 1 tsp (chopped fine)

Vegetable Oil – 3 tbsp

Gobindo Bhog Rice – 2 cup

Cardamom – 2 nos

Clove – 4 nos

Cinnamon Stick – 1 inch piece

Method:

Wash meat thoroughly under cold tap water. In a large heavy based saucepan place the meat, bay leaves, cardamom, clove, cinnamon, salt, onion, ginger, garlic and enough water to cover the meat 2 inches. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Drain in a sieve and let it stand for a minute or two.

Heat 3 tbsp veg. oil in a pan and fry the kaju, keep aside. Then fry the chopped ginger pieces and keep aside. Now fry the chopped green chilli and keep aside.

In the same oil add the bay leaves, cardamom, clove and cinnamon for tempering the oil. Then add the rice and sauté lightly. Now add the meat pieces, ghee & salt and sauté over medium heat for 5 – 10 min. till the meat turns a rich golden colour. Then add 4 cups stock. If the reserved stock is less than 4 cups add water to make up the deficit. Cook for 8 -10 min till rice is ¾ cooked and water evaporates. Then add the fried kaju, fried ginger pieces and the fried green chilli pieces which were kept aside. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.

Fluff up the rice with a fork, then transfer it into to a heated serving dish.

Serve hot with Mutton.
North Indians serve it with Raita