The bright, cheerful and extremely efficient Gulnar Tarapore, who we’ve met before, has been cooking since she was 24, learning at her mother-in-law’s side and she’s got some fantastic Parsi recipes up her sleeve. She has a quick and efficient way of describing her recipes that leave you with a confidence that no matter how complicated a dish tastes, it’ll be simple to cook.
Parsi Mutton Pulao is a fragrant and slightly tangy preparation with succulent meat, and browned onions strewn over the top to add another layer of flavor. Most Mutton Pulao recipes use whole spices for fragrance and flavor but Gulnar’s recipe is simpler and uses powdered Masalas that can be found readymade such as Dhansaak Masala, Tandoori Chicken Masala and the very Parsi Dhanajeeru (find a recipe for this spice mix here).
Try her recipe for Parsi Mutton Pulao, tell us what you think.
Parsi Mutton Pulao
½ kg boneless Mutton
2-3 tbs Ginger Garlic paste
2 large Onions, finely chopped
2 large Kashmiri Dry Red Chili
4-5 Green Chili, finely chopped
2 small masala spoons (ms) Cumin powder
1/2 ms Turmeric powder
1 1/2 ms Red Chili Powder
2 ms Dhanajeera
1 ms Tandoori Chicken Masala
2 ms Dhansaak Masala
2-3 Potatoes, halved
Coriander leaves, a fistful
salt to taste
A pinch of Saffron
2 boiled Eggs
2 large Onions, thinly sliced.
Heat oil in a pressure cooker and add the ginger garlic paste, onions, Kashmiri red chilis and green chilis. Fry them till fragrant. Add the tomato puree and the coriander leaves and cook for a few minutes. Add all the powdered masalas and salt and cook for 5 minutes. Add the mutton, and stir to coat with the masala and brown for a few minutes. When nice and brown, add a little water till the mutton is covered. Add a couple of halved potatoes. Close the lid of the pressure cooker and cook on medium heat for 30 minutes. Pressure cook for 30 mins.
Meanwhile, parboil the rice in a wide kadhai. Add the cooked mutton and spice mix to the rice rice and stir it all together. Dissolve the saffron in a small bowl of water and pour over the top of the rice, cover the Kadhai and simmer till the rice is cooked. Keep adding a little water if needed.
While the rice cooks, go ahead and brown the 2 thinly sliced onions to use as a garnish. Garnish the mutton pulao with boiled eggs and fried onions.
To get Eatelish’s recipes and stories in a newsletter: