Gosht Korme ka Pulao can be eaten during lunch

Gosht Korme ka Pulao
Chef Vaibhav Mahajan shares a simple pulao recipe that is perfect for a lazy Sunday lunch. Serve the Gosht Korme Ka Pulao to your family and be ready to receive numerous compliments from them.
Chef Vaibhav Mahajan's Gosht Korme ka Pulao recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-25-30 Min

Type

- main course

Difficulty

- Easy

Preparation Time

- 07 Min

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INGREDIENTS

  • Basmati rice as required
  • water as required
  • 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
  • 1 Lemon wedge
  • Onion rings and green chillies
  • FOR 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

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 parboiled rice and set aside.
  3. 3

    In a pan heat olive oil and add bay leaves and cumin seeds.
  4. 4

    Once the spices leave an aroma, then add mutton pieces.
  5. 5

    Fry to sear the mutton.
  6. 6

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

    Mix well with the mutton pieces and cook till the oil leaves the side of the pan.
  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

    Once the mutton has cooked through, layer the parboiled rice on top of it and add finely chopped fresh mint and coriander.
  12. 12

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

    Cover the lid and cook on a low flame.
  14. 14

    Garnish with onion rings, green chillies and a lemon wedge.

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