Mutton Pulao / Mess style Mutton pulao

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Mysore is such a beautiful place in Karnataka. Its a tourist spot and there are many places around worth watching. One among the clean and pleasant city as well. For foodies like me, there are many “good” places to eat. One such is the Hanumanthu Mutton Pulao which is very very famous. Utterly delicious and fabulous taste.

This recipe is loosely based on Hanumanthu style mutton pulao and Suni says its almost same as the mess pulao.  Recipe demands almost all the Indian whole spices and Onion. NO TOMATO ๐Ÿ™‚ Only important part is to extract the spicy coconut milk from the ground paste. If this is ready, the pulao can be made in 30 minutes.

Sometime it happens that when we are relishing a biryani or pulao, you get this whole spice(like clove or cinnamon) in your mouth and that literally spoils the whole mood. This happens with me at least … So, in this recipe you get all the flavours of spices but they dont hinder when you relish the pulao ๐Ÿ™‚ Trust me ! Because we grind all of it to extract juices and then use them.

I have served my mutton pulao with a unique spicy chutney : coconut-chilli chutney and onion-tomato raitha. I would post my recipe on coconut-chilli chutney next and you definitely try this because this is something different and goes well with all the types of Pulao.

Have a look at my other recipes of Chicken dum pulao, Prawn pulao, Veg ghee rice, Yellow rice.

Ingredients

For marinade :

Mutton : 750 gms (cut in curry pieces)

Turmeric powder – 1/2 tsp

Lemon juice – 1tsp

Ginger-garlic paste – 1tsp

Salt as required

For Pulao Masala: Spicy Coconut milk

Grated Coconut – 1/2 cup (tightly packet)

Green chilli – 6 or 7 (adjust accordingly)

Mint/ Pudina leaves – 1 small bunch (approx 1/4 cup tightly packed)

Coriander leaves – 1 small bunch (approx 1/4 cup tightly packed)

Star anise – 1

Cinnamon – 1″ (2 sticks)

Green cardamom – 4

Black cardamom – 1

Cloves- 5

Ginger- 1″

Garlic – 5 small pods

Cumin seeds/ Jeera – 1tsp

Fennel seeds – 1tsp

For pulao rice:

Short grain rice/ Ghee rice/Jeera rice – 2cups

Onion – 4 medium (thinly sliced)

Ginger garlic paste – 1 tsp

Lemon juice – 3tbsp

Salt as required

Method:

Lets split it in 4 parts :

Part 1 : Marinade the mutton and soak rice.

Part 2 : Make the spicy coconut milk

Part 3 : Mix them with onions and cook till done

Part 4 : Add rice and steam (dum) further

Part 1 :

  • Marinade the mutton pieces thoroughly with the ingredients mentioned above and refrigerate it for 15 minutes
  • Soak the rice in water till we need it next.

Part 2 :

  • In a mixer grinder add all the ingredients listed under the “for spicy coconut milk” and grind to a smooth paste with 1 cup hot water.
  • Extract the coconut milk in a bowl using a muslin cloth. This is the first thick extract. Set this aside.
  • Repeat the extraction process two more times and do not mix them with the milk extracted primarily

Part 3:

  • In a pressure cooker, add oil+ghee/clarified butter and allow it to heat.
  • Add onions and ginger-garlic paste and saute till the raw smell dissappears
  • Add the marinated mutton pieces and fry for 10 minutes
  • The colour changes
  • Add the second and third time extracted milk and pressure cook the mutton upto 4 whistles.

Note: Both coconut milk as well as mutton has salt. So go easy with salt

Part 4 :

  • Once the whistle cools down, open the lid and switch on the gas stove.
  • Keep this on lowest flame
  • Now add the soaked rice and thick spicy coconut milk extract and mix well
  • Adjust salt
  • Add more water if you require
  • Add lemon juice and mix well.
  • Check for salt, If necessary, add some
  • Cover the lid of pressure cooker and do not fit the whistle.
  • Increase the flame to medium and wait till steam starts coming out from the whistle vent.
  • As soon as the steam starts to escape, turn the flame to low
  • Let this cook for exactly 10 minutes on low flame.
  • Switch off the burner and allow it to rest there for the next  20 minutes.
  • Drizzle little ghee on top of it and serve hot with chilli-coconut chutney and raitha

Tips

  • To make things easier, keep the ratio of rice and coconut milk to 1:2. I have used 2 cups of rice so i used 4 cups of spicy coconut milk. It need not be ONLY coconut milk, after you extract coconut milk the third time, measure how much you have gathered. If its below the ratio, then add some water to balance it.

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