Mutton Pullao

Name: Mutton Pullao (Korma Pullao)
Cuisine: India
Ingredients: 10 finely-chopped cloves of garlic (lasan); 1 tablespoonful dried coriander seeds (sukha dhania); 1½ teaspoonfuls salt; 4 cloves (laung); 12 ozs (340 g) marinaded mutton; 9 ozs (250 g) cooked rice; 6 finely-cut cloves of garlic; 2 ozs (60 g) thinly-sliced onions; 4 crushed green cardamoms (illaichi); ½ teaspoonful black cumin seeds (kala zeera); 10 peppercorns (kali mirch); 8 ozs (230 g) Patna rice or basmati; 3 bay leaves or tej pattars; 6 cloves; 4 ozs (115 g) curd (yoghurt); 2 brown cardamoms (illaichi); ⅔ to ⅞ pt (400 or 525 mils) water; 1 teaspoonful salt; ¼ teaspoonful saffron; 2 ozs (60 g) sliced onions; Slices of 2 hard-boiled eggs; Slices of tomatoes; 1 tablespoonful chopped coriander leaves (dhania); 15 almonds; Slices of cucumber (kheera); ½oz (15 g) shredded ginger; 9 ozs (250 g) mutton bones; 1½″ (4 cm) piece of cinnamon (darchini); ½ teaspoonful red pepper; 2 ozs (60 g) finely-chopped onions (peeaz)

Korma Pullao

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the marinade

12 ozs (340 g) mutton
2 ozs (60</

Asia
India
Dinner
Gluten-free
Spicy

Method

For the marinade:—Cut the mutton into neat pieces. Wash and dry. Grind coriander seeds, poppy seeds, almonds, mace, cinnamon, cloves and brown cardamoms. Mix this ground paste with the curd, salt, onions, garlic, cumin seeds and red pepper. Add mutton and leave in this marinade for to 2 hours.

For the stock:—Pressure-cook