Sunday, 13 October 2013

Recipe of the day: Mutton Polao

Helloo foodies! Hope you all are very well in your life! How are you enjoying the Navaratri? Share your special recipes for Navaratri with me.
Today, as I promised, I am going to share a special recipe of Bengal for the ninth day of Navaratri, called Navami. Hope you like it!

Mutton Polao



  1. Mutton:                                               500gms 
  2. Basmati rice:                                        500 gms
  3. Potato(medium size):-                            2 pieces
  4. Onion (slice in fine pieces):-                  3 pieces 
  5. Garlic paste :-                                      2tablespoo
  6. Tomato(slice in four pieces):-                 1 piec
  7. Curd:-                                                  1/2 cup
  8. Red Chili Powder (if you want):-             1/2teaspoon
  9. Kashmiri red Chili Powder:-                    1 teaspoon
  10. Coriander Powder:-                               1teaspoon
  11. Turmeric Powder:-                                1/2teaspoon
  12. Bay leaves:-                                          2pieces
  13. Mustard / Refined Oil:-                        1Cup(150gm)
  14. Sugar:-                                                 1/5teaspoon
  15. Ghee:-                                                   1teaspoon
  16. Salt:-                                                    to taste 

For Polao Masala (Special spice)

  1. Cumin seeds:-                                        1 teaspoon
  2. Cinnamon stick:-                                    1 inch
  3. Cardamom:-                                           4pieces
  4. Cloves:-                                                 5-6pieces
  5. Pepper:-                                                5-6 pieces
  6. Red chillies:-                                          2-4pieces

 Roast all the on a pan, leave them for a while to cool down and them grind them to form a powder.


  1. Marinate the mutton with red chili, Kashmiri red chili, cumin, coriander and turmeric powders and salt while you prepare the other ingredients.
  2. Wash and soak the rice in water. Cut the potato in 4pieces and fry with turmeric powder and salt.
  3. Heat oil in a heavy bottom pan and season it with bay leaves. Add the onions in it and fry till they are golden.
  4. Add the tomatoes, minced ginger and garlic to this and cook on low flame for 2 minutes.
  5. Now add the marinated mutton and let it cook for 5-7 minutes on low flame. Cover with a lid and cook on slow heat for few minutes.
  6. When it cooks 3/4th, add the Masala you have made and stir.
  7. Let it cook for another 5 minutes until oil starts leaving the sides of the meat. Then add the rice to the pan. 
  8. The basic premise of this recipe is that the rice has to be fried with the meat so cook for another 3-4 minutes. 
  9. Add the beaten curd and potato and cook it for 2 to 3 minutes (not more). 
  10. Add salt and 4 cups of water to it.
  11. Cover and let it cook for 10-15 minutes on low flame.
  12. Take it off when the rice well cooked.
  13. Drizzle spoonful ghee just before serving.
  14. You can garnish it with dry fruits but it is not mandatory.
  15. Serve hot with a salad and any chicken dish like Chicken Kasha or Masala (Spicey Chicken) or any vegetable dish like Aloor Dam (Potato Curry) on the side.

 * You may use Pressure Cooker. In that case; cook the meat for the duration of 2 whistles.and 3 whistles after adding rice and potato.Rest of the recipe remain same.

Tips of the day

  1. To remove mud stains from clothes, soak and wash them in water collected after boiling potatoes. The stains will vanish!
  2. Always store nail polish bottles in the refrigerator to prevent the polish from drying up.

Question of the day

Q3. Tell me friends, what is the difference between ‘Biriyani’ and ‘Polao’?

Question 2. Ans. Banana Leaf
Many of you have written spinach or palak; but this recipe needs any hard leaf to fry the prawns properly.

It’s time to go now. Please share your opinions about the blog and recipes. It’s really very important to me. Thanks for your time. Take care. Namaskar.


  1. While making biryani, the rice is cooked separately from the chicken, meat/vegetables and masala. We have to parboil the rice separately adding lots of salted water and whole garam masala. Then we must drain off excessive water when the rice is about75% cooked. Then we should layer the rice and the cooked meat/veges properly. After we layer the rice and meat/veges on one another, the biryani is oven baked or cooked under steam in a traditional Dum style.
    while making Pulao, the uncooked rice are added in to the meat/veges and masala. The meat ,chicken/veges is already cooked in another pot. Then, necessary amount of water is added to the pot and lid is placed to cover it and put on low flame until the rice get cooked well and absorb all the liquid and flavors from the spices and meat/veges.
    So the main differences between a Biryani and Pulav is that, in biryani we drain off the excess water while in Pulav we allow the rice to absorb all the liquid.

  2. the diff in Biryani and Pulav is that, in biryani we drain off the excess water while in Pulav we allow the rice to absorb all the liquid.

  3. Biryani in Farsi means 'fry before cooking'. To make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat.

    Whereas, in Pulao, mutton is cooked in water with aromatic spices. Once the meat is cooked, rice and more water are added to finish cooking. The Rice Legumes, and Grains are cooked in meat broth.

  4. I am not a very great cook and the tips and recipes provided in your blog are very helpful Koyeli. Many unasked questions are answered and your quiz question also helps research a few "cooking fundas", which have been great for a new cook like me!! Thanks for this excellent site and taking so much efforts Koyeli!! Keep up the good work!!

  5. Difference between Biryani and Pulao
    1) Layering - When biryani is made the basmati rice must be cooked independently from the masala. The rice must be boiled in a separate pot with a whole lot of salted water after which it must be drained using a colander right before it is fully cooked. The rice then needs to be stacked in layers in a dish with the meat & masala (that has already been cooked). Right after the rice & masala are layered on top of one another, the dish then has to be baked in the oven.

    With pulao, the dry uncooked grains of rice are actually added directly in to the masala and meat which will have already been simmering in a large pot (normally on a stove top burner). Some water is then poured in and the whole pot is covered with a lid and left on a low heat right until the rice has absorbed the liquid and is completely cooked. This is called the absorption approach to cooking rice (as opposed to the draining method employed for biryani).

    2) Biryani is usually much heavier in spice level than a pulao. On the whole the amount of spices & aromatics incorporated into a biryani will be significantly higher than with a pulao. The crucial components that bring the spice are chili powder, garlic, ginger, and green chilis. Pulao on the other hand does not include as large a volume of these ingredients and will also balance spice with other components such as dried raisins and nuts. Also, as a result of the layering in a biryani the level of heat on each individual mouthful may really fluctuate significantly. A first bite may be loaded with masala and spices, while another may well have a lot more plain white rice. This is rather different from a pulao where the amount of spice in a spoonful is made mostly uniform throughout the dish due to the fact that the rice is boiled in the masala liquid.

    3) Pulaos are generally easier dishes to put together since they're mainly completed in a single pot and don't call for the separate cooking and ultimate pairing and stacking of rice and meat / masala like a biryani does. Biryani will often be used as a main component of a meal because it is so hearty. Pulao, because of the ease by which it can be cooked (in addition to its levity compared to biryani), will generally just be a piece of a dish - not the primary course.

  6. There are different techniques of preparation and there are differences in their texture, taste and Aroma.

    Pulao is made by cooking the ingredients together, Biryani is used to denote a dish where the rice is first cooked separately them layered and cooked/matured on low flame with other ingredients.

    Apart from this there are several differences between Biryani and Pulao:

    Biryani generally has layers
    Rice is cooked ¾ separatelly, then layered and dum cooked
    Biryani is very rich compared with pulao
    It is cooked by DumPukt
    Biryani takes more time to prepare.
    Pulao does not have layer.
    Rice is sauteed with other ingredients and cooked together.
    Pulao is comparatively light.
    It is sauteed then cooked by absorption method.
    Pulao takes less time to prepare.
    It is comparatively less aromatic and nutritious.

  7. Thanks everyone for joining me and participating.....:)