Today I m guest blogging at Kankana’s blog Sunshine & Smile. She is a lovely friend and it’s a huge pleasure to share her space today. I have been in touch with kankana via twitter for over 6 months now and she is full of warmth, energy & enthusiasm, which reflects in each of her blogposts. Her blog is full of mouth-watering dishes from different cuisines and whenever I land at her page, I leave hungry and smiling 🙂 Thanks so much for having me here!
I have wanted to share this minced mutton rice pilaf recipe for a long time & knowing Kankana’s liking for non-vegetarian food, this was a perfect opportunity. This recipe combines three of my loves into one – meat, potatoes & rice. It is a super comforting & easy meal, which is usually a weekend special at my home.
Hop over to her blog to see my post here. You can find the printable recipe here.
Ingredients:- (Serves 2-3)
1 cup basmati rice
2 cups water (or as required for cooking your rice variety)
3 tbsp mustard/canola oil
2 bay leaves
2″ cinnamon stick
3/4 cup finely chopped onion
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
½ tsp black peppercorns (or to taste)
2 tsp red chili powder (or to taste)
2 tbsp ginger garlic paste
1 cup finely chopped tomatoes
1 lb lamb/mutton, minced
1 large potato, peeled & cut into cubes
10-12 fresh mint leaves, chopped
Salt to taste
Chopped cilantro/mint leaves for garnish
Pick and clean the rice. Wash under running stream of water. Set aside.
Using a mortar & pestle, coarsely pound the fennel, cumin,coriander & black peppercorns seeds. Set aside.
In a heavy bottomed, wide mouthed pot, heat oil to smoking point on high. Once smoking, reduce heat to medium, wait for 2 minutes and then add the bay leaves, cinnamon stick, & cloves to the pot.
Once the spices crackle & you smell the aroma in about 20 seconds, add the chopped onions to the pot. Cook on medium till onions start to turn brown. About 5-6 minutes.
Add the pounded cumin, black peppercorn,fennel & coriander seeds next and sauté for another 30 seconds.
Next add the ginger-garlic paste along with tomatoes & red chili powder. Cook on medium for another 6-7 minutes till you see oil separating on sides of the pot.
At this point, turn the heat high and add the minced meat & potatoes. Cook the meat on high with continuous stirring (not mushing) till it changes color. You will also see fat & water separating from the meat but keep on cooking on high for 8-10 minutes.
Once the meat has browned, add the washed basmati rice along with chopped mint leaves. Add the 2 cups of water (or as required) for cooking. Since the mince will leave more water as it cooks, I suggest less water than required.
Let the rice soak for 30 minutes.
After the rice has soaked, cover the pot and let the contents come to a boil on high. About 8 minutes.
Once boiling, reduce heat to low and let rice cook covered till done. About 10 minutes. After rice is cooked, put the heat off and let the rice sit covered for another 15 minutes, undisturbed.
Open the lid, fluff the rice with fork and garnish with chopped cilantro/mint.