Mutton Pullao

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

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