WATCH: How to make Mutton Pulao

Mahafrin Gotla Umrigar offers you a taste of authentic Parsi food.

Kharu Gosht/Merghi 

Ingredients: 

• 1 kg mutton
• 1 tbsp ginger-garlic, crushed
• 1 tsp dhanajeeru (coriander-cumin) powder
• ½ tsp turmeric powder
• 4-5 cloves
• 4-5 black pepper
• 4 bay leaves
• 2 star anise 
• 4 potatoes 
• 2 big onions
• Coriander leaves
• Lemon
• Salt

Method:

• In a pressure cooker, fry all the spices and powder masalas. 
• Then fry the onions. Add the crushed ginger-garlic and then add the potatoes. 
• Add the mutton, coriander and salt.
• Pour one litre of water in the cooker and let the meat cook for 10 whistles.  
• Serve with bhurun pao, steamed white rice and lemon wedges.  

Mutton Pulao Dal

Ingredients:

• 1 kg mutton raan pieces
• 500 gm rice
• 250 gm potatoes, peeled and cut
• 2 big onions, fried
• 700 gm non-sour curd
• 1 tsp chilli powder
• ½ tsp turmeric powder
• 1½ tsp garam masala
• 1 tsp dhanajeeru (coriander-cumin) powder
• 2 tbsp fresh ginger-garlic, crushed
• A bunch of fresh coriander
• 5 cloves
  
• 4 star anise
• 2 cinamon sticks
• 4 green cardamom
• 2 big black cardamom
• 6 black pepper
• 4-5 bay leaves
• Oil
• Salt

For the garnish

• 2-3 boiled eggs 
• Mutton kheema kebabs, small

For the dal:

• 250 gm toor dal
• 2 big onions, fried
• 1 tsp fresh ginger-garlic, crushed
• 1 tsp chilli powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 2 tsp dhanajeeru powder
• Fresh coriander
• 150 gm pumpkin
• Salt 

Method:

• Marinate the meat with all the powder masalas, ginger-garlic and 500 gm curd. Keep overnight.
• The next day, fry all the spices on a low flame. Add 200 gm curd. Let it cook for two minutes.
• Add the marinated meat and potatoes.
• After the meat is 75 per cent cooked, add the fried onions and coriander.
• After the meat is completely cooked and the water has reduced to half, add half-cooked basmati rice and cover with a lid.
• Keep the lid covered and after 20 minutes check the rice. It must be cooked, but not broken or very soft.
• Garnish the pulao with boiled eggs (cut into four) and mutton kheema kebabs. 

For the dal:

• Soak toor dal overnight.
• Fry onions in a cooker. Add ginger and garlic. 
• Add all the other ingredients to the cooker. Add salt and cook for four whistles.
• After opening the cooker, beat the dal with a beater. Your dal is ready.

WATCH: How to make Mutton Pulao
Video by Afsar Dayatar/Rediff.com

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