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Brain And Paneer Pepper Pulav

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Brain And Paneer Pepper Pulav Recipe, How To Make Brain And Paneer Pepper Pulav Recipe

Here is a very tasty plus easy to cook brain masala pulav recipe. Pulav is actually a complete meal that includes carbohydrates, proteins, fats, minerals, and vitamins.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
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About Recipe

How to make BRAIN AND PANEER PEPPER PULAV

(8 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
BRAIN AND PANEER PEPPER PULAV
Author : Vahchef
Main Ingredient : Goat meat
Servings : 2 persons
Published date : December 13, 2018


Ingredients used in BRAIN AND PANEER PEPPER PULAV
• Goat brain - 200 grams.
• Paneer (cubes) - 1/2 cup.
• Cumin seeds - 1 tea spoon.
• Onion (chopped) - 1 number.
• Green chillies (chopped) - 4 numbers.
• Salt - to taste.
• Curry leaves - 4 springs.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - pinch.
• Coriander powder - 1 tea spoon.
• Garam masala - 1 tea spoon.
• Dil leaves (chopped) - 1/2 cup.
• Mustard seeds - 1 tea spoon.
• Oil - 1 number.
• Pepper (crushed ) - 1 tea spoon.
• Rice - 1 cup.
Method:
  • Take a pan, add oil, mustard seeds, cumin seeds, chopped onion, chopped green chillies, salt as per taste and saute all these for 2 to 3 minutes.
  • Then add curry leaves, ginger garlic paste, pinch of turmeric powder, coriander powder, garam masala powder and mix it well.
  • To it, add chopped dil leaves and mix it.
  • Now add chopped paneer cubes and brain to the same pan and mix it well. Saute for another 2 to 3 minutes.
  • Later, add crushed pepper in it and let it cook with closed lid.
  • After some time, add cooked rice to it and mix it well. Put on the lid and toss it well.

Serve it in a plate.






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Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

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