Friday, November 26, 2010

Spinach Pulao


3 Bunches Palak
4-5 Cups Cooked Rice
½ Bunch Celery
1 Kg Mutton Pieces
3 Tspn Butter
2 Tspn Garlic Paste
2 Tspn Ginger Paste
½ Tspn Jeera
½ Tspn Rye
6-7 Curry Patta
3-4 Green Chillies
½ Cup Kothmir
1 Cup Spring Onions
1 Tspn Black Pepper
½ Cup Grated Cheese


  1. In a vessel, boil the mutton with ginger-garlic paste and black pepper.

  1. Wash and cut the palak, spring onions and kothmir coarsely.

  1. Fry the pieces of cooked mutton with little butter and celery and keep aside.

  1. Heat the remaining butter in a pan and fry the green chillies and garlic paste.

  1. Add rye, curry patta, jeera and fry well.

  1. Add the palak, half quantity of spring onions and kothmir.

  1. Layer half the rice in a pan, then add the mutton+palak and top with rice layer again.

  1. Keep on dim and let it cook.

  1. While serving add spring onions and grated cheese on top.

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