Ingrédients pour Ghos Pilaau
- 2 cups basmati rice, rinsed
- Mutton
- 4 tbsp ghee (clarified butter)
- Channa Dal
- 1 tsp cumin powder
- Green Chilies
- 1 tsp salt
- Cloves
- Cardamoms
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Comment préparer Ghos Pilaau
- In a large pot or Dutch oven, brown the cubed meat over medium-high heat with 2 tbsp ghee. Add salt, pepper, garam masala, turmeric powder, and cumin powder. Stir well and cook until lightly browned.
- Add the chopped green chilies and continue cooking for another 2 minutes.
- Add 1 cup water, reduce heat to low, cover, and simmer until the meat is tender (approximately 45-60 minutes, depending on the meat).
- While the meat is simmering, cook the chana dal in a separate pot with 2 cups of salted water until tender (about 20-25 minutes). Drain well.
- In a heavy-bottomed pot or pan, heat 2 tbsp ghee over medium heat. Add half of the sliced onions and sauté until lightly golden brown. Set aside a small portion of the fried onions for garnish.
- Add the cooked and drained chana dal to the browned onions and mix gently.
- Add the cooked rice to the pot, along with the cooked meat and gently toss to combine everything evenly.
- Pour the remaining 2 tbsp ghee evenly over the top. Sprinkle the reserved fried onions and add the 2.5 cups of water.
- Bring to a gentle simmer, then reduce heat to low, cover tightly, and steam for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff the Ghos Pilau with a fork before serving. Garnish with fresh coriander leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
21g
Carbs
15g
