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Kashmiri Style Mutton Pulav

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Kashmiri Style Mutton Pulav Recipe, How To Make Kashmiri Style Mutton Pulav Recipe

Kashmiri Style Mutton Pulav is a traditional pulao recipe from the Mughal cuisines. This dish has a unique blend of spices and flavors to relishes your whole family on any special occasions.

Cooking Tips for Mutton:

  • Remove excess fatty part of mutton. If you like it then reduce the amount of oil while cooking it.
  • Never add salt at the beginning of cooking.
Read More..

About Recipe

How to make Kashmiri Style Mutton Pulav

(20 ratings)
0 reviews so far
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Kashmiri Style Mutton Pulav
Author : Vahchef
Main Ingredient : Mutton
Servings : 4 persons
Published date : December 27, 2018


Ingredients used in Kashmiri Style Mutton Pulav
• Mutton pieces - 500 grams.
• Fennel seeds - 1 tea spoon.
• Coriander seeds - 1 tablespoon.
• Kalpasi - 1 number.
• Bay leaf - 2 number.
• Oil - as required.
• Cashew nuts - 6 number.
• Potatoes (cubes) - 1 cup.
• Green chilies - 3 number.
• Mint leaves - 1 bunch.
• Salt - to taste.
• Basmati rice - 1 cup.
• Saffron water - 1 tablespoon.
• Brown onion - 1/2 cup.
Method:
  • Take a muslin cloth, add fennel seeds, coriander seeds, kalpasi, bay leaf, seal it and keep aside.
  • Heat oil in a pan, add mutton pieces, cook for about 20 minutes till mutton turns tender enough.
  • Now add cashew nuts along with the prepared pack of spices in the muslin cloth, cook for about 20 minutes, add potato cubes, green chilies, mint leaves, salt and saute well.
  • Transfer the soaked basmati rice into the cooking pan with gravy and cook with closed lid till rice is done
  • Sprinkle saffron water and brown onions, cook for about 3 minutes, turn off the flame, toss it and transfer to serving bowl.

DeliciousKashmiri Style Mutton Pulav is now ready to serve.






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Cooking Tips for Mutton:

  • Remove excess fatty part of mutton. If you like it then reduce the amount of oil while cooking it.
  • Never add salt at the beginning of cooking.


 

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