बेरी पुलाव | Berry Pulao | #CookAtHome | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

BERRY PULAO

Ingredients

¼ cup dried berries + for garnish
400 grams boneless mutton, cut into 1 inch cubes
1½ cups Daawat Pulav Basmati Rice
2 tbsps oil
7-8 black peppercorns
½ inch cinnamon stick
3-4 cloves
½ cup + 2 tbsps fried onion
Salt to taste
1 tsp turmeric powder
2 medium tomatoes, boiled and pureed
1½ tbsps ginger-green chilli paste
2 tbsps chopped fresh coriander leaves,
2 tbsps mint leaves
1 tsp red chilli powder
1 tsp coriander powder

½ tsp cumin powder
1 tbsps meat masala
2 tbsps milk
Boondi raita to serve

Method

1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat oil in a non-stick deep pan, add black peppercorns, cinnamon stick, cloves, mutton pieces, ¼ cup fried onion, salt ¾ tsp turmeric powder and sauté on high heat for 3-4 minutes.
3. Add pureed tomatoes, ginger-green chilli paste, coriander leaves, mint leaves, red chilli powder, coriander powder, remaining turmeric powder, and cumin powder and mix. Cover and cook till mutton pieces are ¾ done.
4. Add dried berries, meat masala, remaining fried onion, and milk and mix well.
5. Add soaked rice and gently mix. Add 2 cups hot water, mix, cover and cook for 20-25 minutes or till the rice is cooked completely.
6. . Switch the heat off, transfer the berry pulao into a serving plate, garnish with coriander leaves and serve hot with boondi raita.

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