Gosht motia pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 1/2 kg - basmati rice
  • 1/2 kg - meat cut into 2 inch cubes
  • 150 gm - minced meat paste
  • 2 onions - diced
  • 2 tbsp - brown onion paste
  • 6 green cardamoms
  • 6 black cardamoms
  • 2 - 2-inch cinnamon sticks
  • 6 cloves
  • 1/2 tsp - red chilli powder
  • juice of 1 lemon
  • 2 split green chillies
  • 1 tbsp - mint leaves
  • large pinch of saffron ground with a little water
  • 1 tbsp ginger and garlic paste
  • 150 gm - yoghurt
  • 2 tsp - besan
  • 1/4 tsp each - mace and cardamom powder
  • 1 tsp - garam masala
  • 2 bay leaves
  • 4 tbsp - ghee
  • Silver leaf for decoration

How to Make Gosht motia pulao

  • Heat ghee in a karahi. Add 3 cloves, cardamoms, 1 inch cinnamon stick, 1 bay leaf followed by chopped onions.
  • Fry for 5 minutes, add the meat pieces, ginger and garlic paste, chilli powder and salt.
  • Cook until the meat is half done.
  • Add shredded ginger, green chillies and 150 gm curd.
  • Pour in enough water and simmer until the meat is tender and the gravy thick.
  • Add cardamom and mace powder, saffron and mint leaves.
  • In a pan of boiling water, add the remaining cloves, green cardamoms, bay leaf, and cinnamon.
  • Season with salt, add soaked rice and boil until half cooked. Strain.
  • Spoon hot rice over cooked meat and pour over the saffron.
  • Seal the lid with dough and cook on dum for 15 minutes.
  • Meanwhile, make small balls out of the minced meat - after mixing it with the remaining besan, curd and 1 tsp onion paste.
  • Fry in hot oil for 5 minutes, wrap in silver leaf and arrange over the pulao.

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