Sunday, 6 December 2015

Mutton Raan Roast with Saffron Pulao Su's Style

Mutton Raan Roast with Saffron Pulao Su's Style
I love the Raan Rice at Persian Darbaar at Bandra... After I shifted from Bandra, I did not get a chance to go there. I had it in mind for many days to make it at home... So finally made it at home... though this is a completely different recipe, an experiment from my kitchen...

For the Mutton Raan Roast
For Marinating the Mutton leg Stage 1
1 Mutton leg
1 Lime juice
Salt to taste

Make deep slits on the mutton leg with a sharp knife on both the sides. Rub the lime juice and salt on the mutton leg and marinate it for 30 minutes.

For Marinating the Mutton leg Stage 2
Marinated Mutton
8 Garlic cloves
4 Green Chillies
1 cup Mint leaves
2 tsp Arabic Spice Powder
Salt to taste
2 tbsp Oil

Corsley grind the garlic, chillies and mint leaves. Mix oil, Arabic spice masala and salt. Rub the masala paste on the mutton leg.  Wrap it up in the foil paper and refrigerate it. Marinate it overnight.

For Roasting the Mutton leg
Marinated Mutton leg
2 tbsp Melted Butter
Handful of Bay leaves or All Spice leaves

Roast the leg in a  pre-heat oven at 200 degrees Celsius for 2 hours. The first 30 minutes roast it covered with foil paper and keep a tray of water on the lower shelf with bay leaves or all spice leaves. After 30 minutes take the mutton leg out of the oven and  baste it with butter on both the sides. Cook it open in the foil for 1 hour 30 minutes, turning it after 15 minutes and cooking it again. If the water in the below shelf tray evaporates then add more water. This will keep the meat moist. Now baste it again with butter on both the sides. Continue roasting. Last 10 minutes take the mutton leg out of the foil and put it on the wire rack and roast it turning after 5 minutes, cook till done.  When done, serve it with Saffron Palau and Salad.

P. S. Don't discard the juices collected in the foil... use it for the Pulao.

For the Saffron Pulao
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 Onion  Slice
6 Garlic crushed
2 Green Chillies chopped
2 Dry Red Chillies chopped
2 Bay leaves
8 Black Pepper Corn
1 Stick Cinnamon
4 Cloves
2 Green Cardomon
1 Star Anise
5 Alu Bukhara
1 tbsp Raisin
2 tbsp Almond and Pistachio flakes
1/2 cup Milk
Juice retained from Mutton leg roast
3 Pinch of Saffron
Salt to taste
1 tbsp Sugar
1 tbsp Oil
1 tbsp Butter

Take a pot, add oil and 1/2 tbsp butter. Add the bay leaf, cinnamon, cloves, cardamom, star anise,  garlic, green and red chillies and  onion. Fry the onion till translucent. Add the raisins, Alu Bukhara,
1 1/2 tbsp Almond and Pistachio flakes. Sauté it for 2 minutes. Add sugar,  salt, juice from the roast, milk,  2 pinch of saffron and 2 cup water. Let it simmer for 5 minutes. Add the rice and cook till done. Add the remaining butter.  Garnish with remaining saffron, almond and pistachio flakes. Serve it with the mutton leg roast and salad.

Arabic Spice Powder
2 tbsp Peppercorns
2 big sticks of Cinnamon
1 tbsp Cloves
1/2 tbsp Cardomon seeds
6 Red Dry Chillies
1 small Nutmeg
1/4 cup Coriander seeds
1/4 cup Cumin seeds
1/2 tbsp Turmeric powder

Blend the above ingredients together in a blender and make it into a powder

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