Friday, February 4, 2011

Sindh Pulao

1 large or 2 small onions
2 tomatoes
1 medium potato
1/2  - 1 lb mutton
2 cups rice
1/2 cup bengal gram dal (channa daal)
1 cup cilantro (coriander)
1/2 cup mint leaves
Few curry leaves
1 tbsp cumin seeds (jeera)
1/2 tsp whole pepper (5-6 pepper corns)
5 green chillis (add more or less based on spice level)
2 tbsp ginger garlic paste
1 tbsp lemon juice
3 tbsp oil
Salt to taste

Soak channa daal for 30 minutes
Boil mutton with 1 tbsp ginger garlic paste and salt in pressure cooker - 2 whistles
Grind cilantro, mint leaves, curry leaves, cumin seeds, pepper corn, tomoatoes into a coarse paste

In a pot or deep sauce pan, heat oil
Add 1 tbsp ginger garlic paste and chopped onions. Saute till golden brown
Add the ground paste, cook for 5 -7 minutes
Drain the channa daal and add to the pot, cook for 5 minutes
Add potato and cook for 5-8 minutes
Add the boiled mutton, cook for 5 minutes
Add rice, mix well and cook for 10 minutes
Add 6 cups of water and lemon and salt
Let the mixture cook with pot open until most of the water evaporates (almost all)
Cover the pot, reduce the temperature (sim heat) and cook for 15 minutes, or until the rice is cooked.

Serve hot with yogurt raita

Total time - about 1 hour

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