Mumbai and Gujarat

Parsi mutton pulao dal

Name: Parsi mutton pulao dal
Total time: 2 h
Yield: 6 servings
Cuisine: Parsi
Ingredients: 2 cups soaked basmati rice; 600 g mutton (goat meat); 4 sliced for birista onion; 1/2 cup curd (plain yogurt, natural yoghurt); 2 tbsp ginger garlic paste; Whole spices, cinnamon, cloves, cardamom, bay; a pinch saffron; 2 tbsp ghee; 3 tbsp cooking oil (vegetable oil); 15 cashews; 2 tbsp raisins; 3 boiled egg; 3/4 cup toor dal (split pigeon peas); 5 cloves garlic; 1 tsp cumin seeds; 1 tomato; 1/4 tsp turmeric (ground turmeric); 6 cups water; Salt, to taste

Spiced mutton pulao with fried onions and eggs, paired with a garlicky dal. A Parsi wedding plate.

120 minTime

37 gProtein each

mediumSpice

The lagan feast1 chapter · 1 min read

Make it your way

Grandma's wayBirista, saffron and a plain garlicky dal.

The original

646kcalsame

37 gproteinsame

6 gfibresame

120minutessame

Parsi pulao dal as served at weddings.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2 cups, soaked

Mutton (goat meat)600 g

Onion4, sliced for birista

Curd (plain yogurt, natural yoghurt)½ cup

Ginger garlic paste2 tbsp

Whole spicescinnamon, cloves, cardamom, bay

Saffrona pinch

Ghee2 tbsp

Cooking oil (vegetable oil)3 tbsp

Cashews15

Raisins2 tbsp

Egg3, boiled

Toor dal (split pigeon peas)¾ cup

Garlic5 cloves

Cumin seeds1 tsp

Tomato1

Turmeric (ground turmeric)¼ tsp

Water6 cups

Saltto taste

Method

5 steps

1Fry onions in oil until crisp brown; keep for birista. Fry cashews and raisins.
2Pressure cook mutton with ginger garlic, curd, whole spices and salt for 5 whistles. Let the pressure release naturally.
3Boil rice until 70 percent done, layer with mutton, half the birista and saffron milk; dum on low.
4For dal, cook toor dal with turmeric, mash, then add garlic and cumin fried in ghee with tomato.
5Top pulao with remaining birista, eggs, cashews and raisins.

Serve it like this

Serve the pulao on a platter with eggs and birista, dal in a bowl to pour over, with kachumber.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai and Gujarat

Parsi mutton pulao dal

Spiced mutton pulao with fried onions and eggs, paired with a garlicky dal. A Parsi wedding plate.

120 minTime

37 gProtein each

mediumSpice

The lagan feast1 chapter · 1 min read

Make it your way

Grandma's wayBirista, saffron and a plain garlicky dal.

The original

646kcalsame

37 gproteinsame

6 gfibresame

120minutessame

Parsi pulao dal as served at weddings.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2 cups, soaked

Mutton (goat meat)600 g

Onion4, sliced for birista

Curd (plain yogurt, natural yoghurt)½ cup

Ginger garlic paste2 tbsp

Whole spicescinnamon, cloves, cardamom, bay

Saffrona pinch

Ghee2 tbsp

Cooking oil (vegetable oil)3 tbsp

Cashews15

Raisins2 tbsp

Egg3, boiled

Toor dal (split pigeon peas)¾ cup

Garlic5 cloves

Cumin seeds1 tsp

Tomato1

Turmeric (ground turmeric)¼ tsp

Water6 cups

Saltto taste

Method

5 steps

1Fry onions in oil until crisp brown; keep for birista. Fry cashews and raisins.
2Pressure cook mutton with ginger garlic, curd, whole spices and salt for 5 whistles. Let the pressure release naturally.
3Boil rice until 70 percent done, layer with mutton, half the birista and saffron milk; dum on low.
4For dal, cook toor dal with turmeric, mash, then add garlic and cumin fried in ghee with tomato.
5Top pulao with remaining birista, eggs, cashews and raisins.

Serve it like this

Serve the pulao on a platter with eggs and birista, dal in a bowl to pour over, with kachumber.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Parsi mutton pulao dal

Make it your way

Ingredients

Method

Parsi mutton pulao dal

Make it your way

Ingredients

Method

Make it a meal