hardNon VegetarianPulao/ Pilaf/ TahriRamadan Recipes
by Shaheen Ali
written by Shaheen Ali
In India we have so many cities that speaks for them self. Old cities have so much cultural heritage in store for us to explore. One such typical cultural heritage lies within the narrow gallis of the old city lanes. They say that if you want to know the real facts about the city go to the inside places, the places that is now the oldest part of the city. Bhopal, the city of lakes and Nawabs is the the richest food city after Lucknow and Hyderabad where the Mughal food impact can be easily seen in some interior parts of the place. In Bhopal, urbanization is expanding yet the old city of Bhopal still carry the authentic food story that speaks the entire story of the city and it’s food culture.
I have been married to a Bhopali for 10 years hence a Bhopali element has developed inside me as well. The old Bhopal aka as the old city still maintains the charm and the beauty which the Nawabs left years back. Though the architecture is disturbed a bit yet the food culture of the Nawabs is still alive.
In old Bhopal every galli/lane has typical shops hat sell real Bhopali/ Nawabi food. One such old time recipe served is Bhopali Gosht ka Pulao. A place well known as ‘Chatori Galli’ serves the best Gosht ka Pulao. Usually made with beef meat but can also be made with goat meat , just the way i did.
Gosht ka Pulao is typically served with onion salad, thin burani raita (with thin i mean real thin) and a curry (of any chicken or mutton dish). Gosht ka pulao resembles Biryani a lot but has mild flavors and is not as rich as biryani. The flavor of black pepper is prominent with minimum garnish. This is one complete meal that is commonly made in every occasions ( may be because its cost efficient) and also at old Muslim homes. My MIL makes some amazing gosht ka pulao. Though her version turns out to be very close to Biryani, just because she likes to add lot of masalas and ghee…lol. But yes, the recipe is definitely adapted from her and often made in my house as well.
Print Recipe
| Course | main course |
| Cuisine | indian |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings | helping |
Ingredients
- 700 grams Basmati Rice Long Grain
- 500 grams Goat Meat
- 2 Onions Large
- 6 pods Garlic
- 1.5 inchs Ginger
- 5 - 6 chilies Green
- 1/2 cup curd Sour
- 2 Bay leaf
- 2 cardamom Black
- 4 cardamom Green
- 1 tsp Mace
- 5 Black pepper corns
- 1 tsp black pepper Freshly crushed
- 1 inch Cinnamon
- 1 tsp mint Dry & Crushed
- 1 tbsp Coriander powder
- 1 tsp chili powder Red
- 2 tbsps coriander Fresh chopped
- 4 tbsps Oil
- 2 tbsps Ghee
Ingredients
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Instructions
Wash and rinse rice well. Soak in clear water and set aside for minimum one hour before cooking.
In a large thick bottomed vessel, heat oil and add bay leafs and rest whole garam masala.
Now add chopped ginger and garlic and saute for a while.
Add chopped onions and saute till translucent and raw smell disappears. Mean while add green chilies as well.
Now add the mutton pieces and mix well on high flames. Let it be on high till the moisture evaporates well.
Now add sour curd and crushed mint and mix nicely such that everything gets incorporated well.
As soon as you find curd leaving water from sides, turn the flames to low. Close the lid and allow it to cook till mutton gets almost 80% tender.
Once the mutton is semi cooked, add red chili powder, coriander powder, crushed pepper and some more dry mint. Mix well.
Fry everything till oil starts leaving from sides. You may adjust oil if required.
Add soaked rice, and fry again for couple of minutes.
Now add water till the surface of the rice or double the quantity of rice. (Ex - If you take 10 cups rice then add 20 cups of water)
Adjust salt as needed and stir well. Keep the flames high till you get a boil.
Simmer the flames and let the rice cook with lid partially closed.
Once the rice is cooked, turn off the gas and add ghee all over.
Garnish with fresh coriander and serve hot with thin burani raita and any spicy curry. (Mix well before serve)
Recipe Notes
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Love : Shaheen
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Shaheen Ali
Hello! Welcome to Spoon Fork And Food ! I'm so happy you're here. Myself Shaheen and I am an IndianMuslim. Cooking is the way I express my creative side to the world. Welcome to my happy corner on the Internet.
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