Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

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Prawns Pulav Preparation

Ingredients :

Prawns ( Washed & Shelled ) - 1/2 Kg
Basmati Rice - 2 Cups or 1/2 Kg
Onions Sliced - 2
Green Chilies - 2
Tomato - 2
Ginger Garlic Paste - 2 Tsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Star Anice - 1
Cardomom - 2
Cinnamon Stick - 2 Inch
Cloves - 6
Bay Leaf - 2
Cashew Nuts - 100 g
Salt - To Taste
Ghee or Oil - 3 to 4 Tsp
Mint or Pudina Leaves - 1 Bunch
Coriander Leaves 1 Bunch
Lemon Juice - 1 Tsp

Preparation Method :

1.Clean & Soak the Basmati Rice for 15 Minutes.After Strained Water from Rice.

2. Take A Bowl & Marinate Prawns with Turmeric,Cumin,Coriander,Garam Masala,Red Chily Powder,Salt,Ginger Garlic Paste and Lemon Juice. Keep Aside for 15 Min.

3. Take a Kadai or Deep Vessel add Ghee,after Ghee Melts Add All Masala Spices then add Cashew Nuts Fry for 3 Min. after add Sliced Onions and Green Chilies fry until Brown.

4. After Add Marinated Prawns then add Sliced Tomatoes, Ginger Garlic Paste & Fry Well.

5. Add Strained Basmati Rice Then Stir Well add Hot Boiled Water 1:1 3/4 Ratio.Keep a Lid on Medium Flame.

6. After 5 Min. Pulav Half Cooked Then Reduce the Flame to Low. Then Add Some Cumin,Coriander and Garam Masala Powders.Stir Well and Keep a Lid.

7.After 2 or 3 Minutes Add Sliced Mint and Coriander Leaves.Then Switch off the Flame.

* Yummy Prawn Pulav or Shrimp Pulav is Ready.Serve Hot.

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Fish Biryani

Ingredients :

Basmati rice - 2 cups

Fish fillets - 4 

Onion - 1

Green Chillies - 2 (minced)

Ginger-garlic paste - 2 tblsp

Tomato - 2 ( crushed)

Coriander leaves(Cilantro) - handful

Mint leaves - handful 

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Ghee - 2 tblsp

Cumin seeds - 1 tsp

Cloves - 5 

Cinnamon stick - 2 pieces 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Cashew nuts/ Almonds - 10

For fish :

Oil - 3-4 tblsp

Chilly powder - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Egg - 1

Preparation Method :

1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)

2. Cut the fish fillets into small pieces.

3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilly powder, pepper powder, salt and turmeric powder).

4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.

5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 

7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.

8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

9. Add the nuts to this mixture.

10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.

11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.

 * Garnish with cilantro and few fried fish pieces on top and serve with raita.

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