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Gosht Korme Ka Pulao
This hearty pulav bursting with rice flavours and juicy mutton pieces is definitely a delight for all the meat lovers.
Chef Vaibhav Mahajan's Gosht Korme ka Pulao recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-25-30 min

Difficulty

- Easy

Preparation Time

- 7 min

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INGREDIENTS

  • Basmati rice as required
  • water as required
  • For Gosht Korma 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 500 gm mutton pieces
  • 1 tbsp ginger garlic paste
  • 2 tbsp brown onion paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 cup Yogurt
  • Fresh finely chopped mint and coriander
  • 2 to 3 slit green chilly
  • 1 tsp roasted clove powder
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • salt to taste
  • water
  • For Garnish 1 wedge Lemon
  • onion rings Green chillies

HOW TO PREPARE GOSHT KORME KA PULAO

  1. 1

    Wash the basmati rice in a bowl and then add it to the boiling water to partially boil the rice.
  2. 2

    Sieve the partially boiled rice and set aside.
  3. 3

    Heat a pan.
  4. 4

    Add olive oil bay leaves cumin seeds and mutton pieces.
  5. 5

    Fry.
  6. 6

    Add ginger garlic paste, brown onion paste, turmeric powder and red chilli powder.
  7. 7

    Mix well with the mutton pieces.
  8. 8

    Add yogurt to enhance the flavour.
  9. 9

    Add salt and water.
  10. 10

    Cover the lid and let the mutton pieces cook on a low flame.
  11. 11

    Add the partially boiled rice and finely chopped fresh mint and coriander.
  12. 12

    Add the slitted green chillies, roasted clove powder, cardamom powder and cinnamon powder.
  13. 13

    Cover the lid and cook on a low flame Garnish with onion rings, green chillies and a lemon wedge.
  14. 14

    Serve hot.
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