28 January, 2022
Bhel Pulao
Bhel Pulao is a recipe where a pulao with vegetables and minced mutton is topped with chutneys , sev and puri . It is tangy and spicy in taste and is a complete meal.
Bhel Pulao fulfils your craving for chaat and fills ur tummy also.
How to make this Bhel Pulao ?
Cook rice fully in coconut milk and mutton stalk, add salt while cooking.
Boil mutton mince in ginger garlic paste green chillies and salt. Chop spring onions (greens) ,carrots , french beans finely and sauté each veggies in oil separately, boil peas. Chop garlic and green chillies finely.
In a deep pan heat oil add chopped garlic and green chillies fry for a few seconds (don’t brown it) add all vegetables, mutton mince and boiled peas.
Now add all dry masala powder salt , red chilli powder, coriander powder , cumin powder , biryani masala , mix and let it cook for 15 minutes on low flame , keep stirring in between to prevent it from burning.
Mix in the cooked rice gently.
Cover with lid and cook for 20 minutes on low flame till steam comes out.
Preparation Time: 30 min
Cooking Time: 1 hr
Total Time :1 hr 30 min
Serves: 4
Recipe
Ingredients
- 200 gm Rice
- 200 gm mutton mince
- 100 gm French beans finely chopped
- 10 to 15 spring onion greens finely chopped
- 100 gm Carrots finely chopped
- 100 gm peas boiled.
- 2 to 3 cups coconut milk
- 1 cup mutton stalk
- 2 Green Chillies for mutton mince
- 3 Green Chillies finely chopped
- 8 cloves of garlic finely chopped
- ¼ Tsp Turmeric Powder
- ½ Tsp Red Chilli Powder ( according to your taste)
- 2 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- 2 Tsp Biryani Masala Powder (for homemade biryani masala powder)
- ¼ Cup Tamarind Chutney
- 1/8 Cup Green Chutney
- 2 to 3 Tbsp Onions finely chopped
- 2 to 3 Tbsp Tomatoes finely chopped
- 10 to 15 puris
- 50 gm fine sev
- 2 Tbsp Roasted Peanuts
- 3 tbsp finely chopped coriander leaves
- 4 Tbsp Oil
- Salt to taste
Method
- Keep mutton mince to boil in a pressure cooker with 1cup water , add ginger garlic paste, green chillies and salt to it. Cook for 3 whistles on high flame, then lower the flame and cook for 15 minutes.
- Take out 1 cup stock and keep it aside. Dry the rest of the water from the mince.
- Cook rice in coconut milk and mutton stock ,if needed add water .
- Saute carrot, french beans, and spring onions each separately in 1 tsp oil. Boil the peas.
- In a pan heat 2 tbsp oil add finely chopped garlic and green chillies sauté for a few seconds. Then add the sauteed vegetable peas and mutton mince.
- Now start adding all the dry powder starting with salt, red chilli powder, coriander powder, cumin powder, turmeric powder, biryani masala powder mix properly and cook on low flame for 10 minutes stirring in between to prevent it from burning at the bottom.
- Add rice and stir gently. Cover with lid and cook on low flame for 20 minutes till the steam comes out.
- While serving, serve the rice on a plate top with Tamarind Chutney, Green Chutney, Sev, Puri, finely chopped onions tomatoes coriander leaves and peanuts.
2 thoughts
Wow tasty ….
So tempting