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Farideh's Gosht & Kebab Pulao

Course Rice Dishes
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 6 people

Ingredients

  • 1 kg mutton cut into large pieces
  • 500 gram basmati rice
  • 250 gram onions, finely chopped
  • 500 gram curd
  • 250 gram tomatoes, boiled, peeled & pureed
  • 450 gram ghee
  • 1 bunch coriander, finely chopped
  • 0.5 tsp saffron
  • 2 tsp milk
  • Salt to taste

Pulao Masala

  • 1.5 inch ginger
  • 10 cloves garlic
  • 6 large dark green chillies
  • 0.5 packet Bombay Biryani Masala (Shaan)

Kebabs

  • 500 gram mince, mutton
  • 2 medium sized onions, finely chopped
  • 3 green chillies finely chopped
  • 0.5 bunch coriander leaves, finely chopped
  • 1 tsp ginger-garlic paste
  • 0.5 tsp turmeric powder
  • 4 bread slices (small sized), soaked in water and squeezed dry
  • 1 egg
  • 0.25 bunch mint leaves, finely chopped
  • Oil for frying
  • Wheat flour for rolling the kababs
  • 5 eggs

Garnish

  • 400 gram potatoes, cut into halves
  • 30 almonds
  • 200 gram cashew pieces
  • 100 gram fried onions

Instructions

For Kebabs

  • Mix all the ingredients together in a bowl and allow the mixture to marinate for an hour.
  • Make tiny ping-pong sized balls, roll in the wheat flour and deep fry till golden brown.

For Garnish

  • Hard boil the eggs. Peel and slice in half lengthwise and set aside.
  • Blanch the almonds, peel them and slice thinly lengthwise.
  • In a kadhai, warm up the ghee until it has melted and is hot.
  • Fry the almonds and the cashews one at a time in the ghee and set aside.
  • Peel the potatoes and cut into quarters. Deep fry the potatoes until golden brown.
  • Optional: If you're not using ready-made fried onions (birista), you can thinly slice 4 - 5 big onions and also fry these in the ghee once the dry fruits have been fried. Do this last as the onions will release a lot of moisture into the fat.

For Pulao

  • Grind together all the ingredients for the pulao masala
  • Wash the meat and coat it in the pulao masala, coriander, salt and curd. Marinate for atleast 2 hours while you prepare all the above garnishes or preferably overnight.
  • Take half the quantity of ghee used to fry the garnishes and heat it up. Fry the chopped onions until soft.
  • Now, add in the tomatoes and allow the mix to cook for 10 minutes.
  • Add in the meat and cook this in the pressure cooker along with very little water for 3 whistles and 15 minutes on slow until the meat is tender.
  • Meanwhile, boil the rice with some salt until parboiled. Drain off the water.
  • Dry roast the saffron, warm the milk in the microwave and soak the saffron in the milk.
  • Now it is time to layer the pulao. Use a wide vessel which is not too deep. Spread half the meat, then half the rice and half the fried potatoes. Top it with 2 tablespoons of the leftover ghee and half the saffron. Repeat the same again.
  • Cover the vessel tightly with foil and then the lid. Place it on a tava and allow the rice to cook for another 10 - 15 minutes until the rice is fully cooked.
  • At the time of serving, garnish the pulao with the fried kebabs & nuts as well as any coriander or mint you may have left over.
  • Serve the pulao with some raita. For the true Parsi experience you can also have it topped with a vegetarian Dhansak Dal often referred to in Parsi terminology as masala dal.