As we know that rice is considered to be the secondary and main staple of Pakistan. Many Pakistanis dishes are incomplete without using rice in them. It can be prepared into different dishes such as kheer or puddings.
Pakistani women and even chefs would love to use rice in dishes such as pulao and biryani. In this post, we are discussing a detail mutton rice recipes. Mutton rice is prepared by cooking rice and then add mutton in order to give a distinctive and tasty flavor.
The Mutton Rice is prepared by using mutton and few essential spices like red pepper.
Pakistani people would love to cook mutton rice on Eid ul Azha or Bari Eid. You can serve this tasty dish with raita and salad. We are sharing out your favorite recipe of Mutton Rice below. This mutton rice is beautifully flavored and tasty.
For Eid lunches, it is advisable that women should prepared a night before in order to reduce the cooking time on a very busy Eid day. So what are you waiting?
Just follow this web page in order to learn the art of making Mutton Rice and download its complete recipe for making your Eid lunch more delicious.
INGREDIENTS
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Mutton: 1 kg
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Potatoes: 3 medium
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Onion: 4 large red onion (almost 2 cups chopped)
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Garlic paste: 1 tbsp
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Ginger paste: 2 tsp
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Cumin powder: 1 tsp
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Chili Powder: 2 tsp (as per your heat tolerance)
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Yogurt: 1/4 cup
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kisan canola cooking oil: 4 tbsp+ 1/2 cup
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Garam masala powder: 1/2 tsp
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Turmeric
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Salt
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Sugar: 1/2 tsp
RECIPE
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Wash the mutton pieces and drain the water.
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Soak excess water with kitchen towels. Add the beaten yogurt, 1/3 of the ginger garlic paste, 1 tsp chili powder, 1/2 tsp salt and 2 tbsp mustard oil and your chosen meat tenderizer eg. raw papaya/ kiwi or betel-nut.
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Mix. Cover and place in the fridge to marinate at least for 3 hours. For best result marinate for 6-8 hours.
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Peel and cut the potatoes in half. Smear little salt and turmeric and keep aside.
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Peel and chop the onions into half moon shape.
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Soak the cumin powder in 2 tbsp water and keep aside.
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Heat the rest of the oil in a big pan. Fry the potato pieces till golden and take out with a slotted spoon.
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Lightly pound the whole spices under tempering and add to the oil. Let it sizzle for a few seconds and then add all the chopped onion, a pinch of salt and the sugar.
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On medium flame brown it for 10-12 minutes. Stir every now and then to stop it from burning at the bottom.
