Meat Pulav

Meat Pulav


  • Good Quality Rice – 1 Cup (with fine grains and fragrance : Basumathi or Jeera Sanna)
  • Meat pieces (any kind except pork) – 1 ½ cups
  • Cloves – 6
  • Cinnamon – 2” stick
  • Cardamom – 6 pods
  • Onions – 5
  • Garlic – 5 Cloves
  • Green Chilles – 4
  • Poppy seeds – 1 teaspoon
  • Ginger – 1 Piece (about 2 inches long)
  • Coriander leaves – 5 Sprigs
  • Ghee – ½ cup
  • Coconut -1
  • Turmeric Powder – ½ teaspoon
  • Salt – To taste
  • Chilli Powder – ½ teaspoon

Mix meat with salt, turmeric powder and chilli powder. Cook it partially for a while and keep aside. Fry chopped onions, garlic, cloves, cinnamon, and cardamom in ghee. Grind the remaining ingredients to a fine paste. When the fried onion turns brown add the washed rice and stir twice. Then add the meat and ground masala, mix well. Cover the vessel with banana leaf and place a lid on top of it. It would be better if a few burning embers of coal are kept on the lid. Once the rice and meat are cooked the pulav is ready.

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