Rice is one of the most well-liked foods eaten by the majority
of us. It is also a noteworthy staple dish that is widely consumed in Asia. It
is extremely nourishing food and an essential healthy diet that contains more
than 15 vitamins & minerals. It has been likely that world's half
population live entirely or partly on rice, where 90% of the world's yield is
developed & used in Asia. It can be used to cook both as Savory &
Sweet.
Palao is a dish
that is combined with all the ingredients like, vegetables, mutton, chicken;
beef curry and cooked together with rice.
Mutton Palao is a rich, aromatic & exotic dish with spicy
mutton. It is my all time favorite. It is one of the paramount savory dishes in
my kitchen, esp. when feeling like eating something special from the normal
usual feast. It's a complete balanced dish that can be eaten alone or
accompanied with raita. Spices can be adjusted acc to your taste. This dish is
truly a speculate dish with the natural realistic flavor of mutton that makes
the dish wonderful & delicious. Here goes its step by step recipe:
Serves: 3-4
Ingredients:
Rice 2 glass (1/2 kg) (soaked in water for 20-30 min)
Beef/ Mutton 500 gm (1/2 kg)
Onions 2 (sliced)
Tomato 3 (chopped)
Oil 2 wooden spoon (doi)
Green Chilli 3 (chopped)
Red Chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Red Chilli Flakes 1/4 tsp
Garlic Paste 1 tsp.
Ginger Paste 1 tsp.
Salt 1 tbsp.
Cumin Seeds (Zeera) 2 tbsp.
Coriander Powder 2 tsp.
Black Pepper whole 2-4
Cinnamon sticks (daar cheeni) 2-3
Clove (Long) 4-5
Cardamom pods 2.
Cinnamon sticks (daar cheeni) 2-3
Clove (Long) 4-5
Cardamom pods 2.
Dried Plum (Aalo bukhara) 3-4 (Optional)
Yogurt 1/2 cup
Salt 2 tsp + 1 tsp
Coriander & Mint leaves FewSalt 2 tsp + 1 tsp
Water/Stock 3 & 1/2 glass
Procedure:
First of all clean the meat, wash & then put it in a pan or pressure cooker. Add 1 tsp salt & 4-5 cups of water. It shud be enuf to immerse the meat in water. In pressure cooker it will take 20-25 minutes to get ready & while boiling in a pan it can take an hour or more. Once boiled, and when meat is nice & tender. drain & set aside. You can preserve the stock for use later instead of water.
Tip: The color of palao is directly proportional to the degree of brown color u give to the onions while frying them.
Then add garlic and ginger paste, tomatoes, followed by all other spices and boiled mutton/beef pieces. Stir & fry for few minutes until oil separates. Add green chilies, chopped coriander & mint leaves.
Then, take a pan, heat oil, and add the chopped onions. Fry until onions are golden brown.
Tip: The color of palao is directly proportional to the degree of brown color u give to the onions while frying them.
Then add garlic and ginger paste, tomatoes, followed by all other spices and boiled mutton/beef pieces. Stir & fry for few minutes until oil separates. Add green chilies, chopped coriander & mint leaves.
Then add 3 & 1/2 glasses of water/left over stock & let it boil. When water starts boiling, drain the soaked rice, and add in boiling water. Stir gently, to avoid rice from breaking. Let it cook on high heat for few minutes & then lower the heat to medium.
Check the salt in water & feel the saltiness. If it is just alright then it means the salt is too little. Add more salt until u feel the salt bit more than required cox rice will need salt too :)
When all the water is dried up, lower the heat, seal the pan with a wet towel on the cover, and keep it for 10 minutes. And yooo... palao is readdyy :)
Serve with shami kebab, raita & salad! Enjoyyyy.... :P
Some of the dishes that are made of rice, and I have discussed are:
Linking this entry to Rice Up with Sweet or Spices, Cooking with Seeds (Rice) Event n Priya’s Versatile Recipes:
Yummy meat pulau...drooling....
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