HURRY BURRY MEAT PULAO
Ingredients
500 grams meat (either mutton, lamb , beef etc)
1/2 kg Basmati Rice or any Raw Rice
3 onions chopped or sliced finely
2 tomatoes chopped small
2 tablespoons ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint
3 green chillies sliced lengthwise
1 or 2 teaspoons chillie powder
1/2 teaspoon turmeric powder
2 Bay leaves
2 long pieces cinnamon
5 or 6 cloves
5 or 6 cardamoms
Salt to taste
1 cup oil or ghee
Wash and soak the rice for 30 minutes.
Marinate the meat with the turmeric and ginger garlic paste and leave aside.
Heat the oil or ghee in a suitable pan and add the whole spices. Fry for a couple of minutes. Add the onions and fry till golden brown. Now add the meat and chillie powder and fry for a few minutes till the oil separates. Add the tomatoes, coriander leaves, green chillies, mint and salt and fry till the tomatoes turn pulpy and the oil floats at the sides. Add 2 cups of water and simmer till the mutton is cooked. (If cooking in a pressure cooker switch off after 5 or 6 whistles or 12 or 15 minutes. Wait till pressure dies down then open and mix)
Once the meat is cooked, add the rice and 2 more cups of water. Mix well. Simmer on low heat till the rice is cooked. ( for pressure cooker switch off after 3 whistles. Let pressure settle)
Don’t disturb the rice for atleast 15 minutes. Then gently mix, taking care not to break the rice or the well cooked meat
