A neat wrap of minced mutton with aromatic spices and rice gives away a super tasty Coorgi Pulao. Coorgi Rice Pulao is an authentic pulao recipe of Karnataka, with a touch of Mughlai flavours. It is surely a treat to all Non-vegetarian lovers with yummy minced mutton cooked along with fresh coconut, fenugreek, mustard seeds, cloves, ginger, bay leaves, red chilli powder and coriander leaves.
While preparing to bake, put alternate layers of rice and mince so that the ingredients blend well with one another. Your lovely rice pulao is ready and taste it along with any yummy raita.
A pinch each of roasted ground fenugreek and mustard seeds
1” ginger and 5 cloves of garlic ground
1 onion, ground
2 bay leaves
Juice of ½ a lime
2 cups rice
1 tsp. fresh coriander leaves
Red chilli powder to taste
4 tbsp. oil
How to Make Coorgi Rice Pulao
Wash rice and drain, heat 2 tbsp. oil, fry ½ the sliced onions, bay leaves, cinnamon and cloves, stir in rice and salt, add water 1 ½ times the volume of rice, stir once and cook covered till water dries.
Remove from heat and spread on a platter. Heat remaining oil, fry remaining sliced onions and ground ingredients and cook, stirring until golden in colour.
Mix in minced meat and brown, add enough water to cook the mince, add lime juice and ground coconut, simmer till well blended and the gravy has a thick consistency.
Add coriander leaves. In a greased baking dish, put alternate layers of rice and mince. Cover and bake in a moderate oven for 30 minutes.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.