Episode 15: Mutton Pulao2012-07-02
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Wish & Dish With Saadat Episode 15:
- Salt to taste
- Cumin Powder ½ teaspoon
- Sufi Banaspati (Ghee) for frying
- Rice 700 gm
- Clove (Long) 12
- Black Pepper 1-½ teaspoon
- Coriander (Hara dhania) 1 tablespoon
- Crushed Red Chilli
- Red Chilli Powder 1 teaspoon
- Garlic ½ and 4 peices for dahi phulkay
- Ginger 1 piece
- Gram Flour (Besan) ½ kg
- Mutton 1 kg
- Tez Puttay 6
- Large Cardamoms 12
- Black Cumin 1 teaspoon
- Aniseed (Saunf) 1 tablespoon
- Dahi (Yogurt) 1 kg
- Kari Puttay 6
- Dill Seeds (Ajvain) ¼ teaspoon
- Red Chili 12 and 1-½ tablespoon crushed for dahi phulkay
- Cinnamon 4 pieces
- Sufi Banaspati 1 cup
- Water ½ jug and 2 cup for dahi phulkay
Place a piece of muslin sheet on the shelve and put 3 Tez puttay, 1 teaspoon black pepper, 6 large Cardamoms, 6 clove, 1 tablespoon Aniseed (saunf), 1 tablespoon Coriander, 2 pieces of Cinnamon, ½ garlic, a piece of ginger and fasten the sheet tightly to make a pack.
Add the pack with mutton, water and salt in a pan and cook on a light flame.
In another pan heat Sufi Banaspati and fry onion, now add black Cumin, ½ teaspoon black pepper, 6 clove 2 pieces of Cinnamon, 6 large Cardamoms, 3 Tez Puttay, prepared soup, drenched rice, water and boil.
When there is a boil cover the pan and leave it for dam.
For Dahi Phulki, add Gram-flour, salt, red chilli powder, water and beat with beater or with hand, now heat Sufi Banaspati in a pan and then fry.
For fried condiments, heat Sufi Banaspati in a pan then add garlic, red chilli, cumin, Dill seeds (ajvain), Kari puttay, crushed red chilli and cook for 2 minutes.
Mix yogurt with salt, crushed red chilli, garlic, water and put it on the Phulki and then add fried condiments.
Serve Mutton Pulao with Dahi Phulki.