Parsi Mutton Pulao | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2025
- Pieces of mutton, chicken koftas, potatoes, eggs and rice cooked to perfection in this overloaded Parsi style pulao.
PARSI MUTTON PULAO - (Serves - 4)
Ingredients
150 grams boneless mutton, cut into pieces
1½ cups rice, soaked for 20-25 minutes and drained
½ cup fried onions + as required
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
¼ teaspoon turmeric powder
Salt to taste
¼ teaspoon cumin powder
1 inch cinnamon
2 bay leaves
6-8 black peppercorns
3 green cardamoms
3-4 cloves
2 medium potatoes, boiled and peeled
3 eggs, hardboiled
A pinch saffron strands
Chopped fresh coriander leaves for garnishing
Chicken koftas
100 grams chicken mince
1 medium potato, boiled and peeled
Salt to taste
½ teaspoon red chili powder
A pinch of turmeric powder
¼ teaspoon cumin powder
1 egg yolk
Oil for deep-frying
Method
1. To prepare chicken kofta, mash a potato in a bowl. Add chicken mince and mix. Add salt, chilli powder, turmeric powder and cumin powder and mix. Add egg yolk and mix well.
2. Heat sufficient oil in a kadai.
3. Heat fried onions in a deep non-stick pan. Add ginger-garlic paste and sauté for 1 minute.
4. Add mutton pieces and mix. Add chilli powder, turmeric powder, salt and cumin powder, mix and cook or 3-5 minutes.
5. Add 1 cup water, mix and cook on low heat for 45 minutes.
6. Heat 3-4 cups water in another deep non-stick pan. Add cinnamon, 2 bay leaves, peppercorns, 3 green cardamoms, 3-4 cloves and salt and bring water to boil.
7. Divide the chicken mixture into equal portions, shape into balls and deep-fry in hot oil till golden and crisp. Drain on absorbent paper. These are koftas.
8. Add rice to boiling water mixture and cook till ¾ done. Drain in a colander.
9. Transfer the cooked mutton mixture in another deep non-stick pan.
10. Cut 2 boiled potatoes into 4 pieces, add to mutton mixture and mix. Layer cooked rice on top.
11. Halve the eggs and place on top of rice layer alongwith fried chicken koftas.
12. Spread some fried onions on top.
13. Take saffron strands in a small bowl and lightly crush with the back of the spoon. Add 2-3 tablespoons lukewarm water, mix and drizzle on top of layered rice. Place the pan on heat, cover and cook for 10-12 minutes.
14. Serve hot garnished with coriander leaves.
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Nice recipe sir
I always make it on auspicious occasion thx Kaizad.
This is a lovely, easy version of the Palav my Mom made. Looks yummy, brought back memories of India from almost 50 years ago. Mom used to make layers of mutton and rice, used curds in the meat mixture and used raisins and cashews. I am going to make this version, it is much easier. Thank you, Kayzad!
Love you Parsi from Iran ❤😊
Looks delicious. Parsee pulao with chicken koftas. I m going to try today. Thanx 4 sharing
Kayzad chef your parsi recipes are too good keep showing us some more good parsi bhonu recipes keep the name of parsi community. Good Luck.
😆😂
Kayzad seems to be a good chef. He does show mouth watering parsee recipies
kaizad, lovely pulov. I dont put chicken kofta in my palov. But now I will. Thamks,son
So sweetly explained.God bless you betaji. I shall prepare next weekend
Lovely Very Nice 👌
Looks good will try
Yummny .. reminds me of my mummy .... she used to decorate with cubed potatoes. Our fav. Masala dal. And lal kachumbar...
Nice recipe testy yummy healthy food
ohho simply mouth watering 😋dish..!!! looking so delicious... 😍
It is a lovely recipe. Thank you Brother Kayzad. My blessings & good wishes to you.
Thank you so much
Hey Kaizad, tried your pulao recipe and it turned out to be amazingly wonderful! Thanks for sharing it.👍
Wow awesome
HEY KAYZAD, I ALWAYS ENJOY YOUR PRESENTATION OF COOKING ANY DISHES. ALSO YOUR POTS N PANS R ALWAYS CLEAN LOOKING. WHERE ABOUT IN INDIA DO U LIVE?.
Chef Bawa kya baat hain!! explained in a very simple n easy manner....ingredients used for this recipe are also easily available!! so mouthwatering!! thnx for this recipe Chef!! Rgds!!
I am a persian from Iran.Thank you for this amazing pulao.
Can you pl confirm if this is Persi pulao?
Sooo yummy.....
I have prepared many types of Biriyani but this Parsi Biriyani is Different nd new type preparations ...sure short going to make this...
Superb!
wow!! chef I tried this recipe today and it was super duper hit in my family👌 thanku so much in Muslim it is called zam zam biryani...thanku chef so much.
WOW. if the all ingredient ready , how much time it will take at home.
@@promitapal9609 maybe it will take 1 hr👍
This is Parsi Biryani :-) Good ! liked it
outstanding recipe ... thanks for demonstrating in a simple and easy to follow style😃
Thank you chef, made the salli pe edu which was amazing n out of this world
Looks yum.. I will try it
Navroz Mubarak Kaizad l prepared this for lunch today to celebrate Navroz.
Looks delicious
This looks so amazing- what’s even better was how he was salivating over it 😂 I’m definitely gng to try this- but he doesn’t give proportions of meat and rice and ingredients. Can u pl give measure of all . Thanks
It looks yummy I'll try it. Thks.
Made today and it turned out very good
Super
Parsi cooking = Ancient Persian cooking Indianized.:):):)
Excellent as always
Can you please give me the recipe of crisp fried onion? I brown them but can't make it crisp enough to store
Ordinary Rice and mutton curry will taste better
Divine recipe thanks for the recipe
Hey, Buddy, that was fantastic and I loved it
superb 👌
forgot about pulav your voice is more tasty
Thank u for this beautiful recipe.
yummy.. I'll try it soon..
excellent test sir.......😋
😍nice
awesum,would love to try it out.
looks awesome
good job
I like brow thanks
Now that is hat we call a perfect pulao
yummmmyyy
Best Pulao Seen.....👏
what is difference between pallaho and biryani ??
it seen to be very tasty !!!
Do try it. Do you mean Pulao?
The recipe looks yummy, but just once question if the mutton will get tender without putting it in cooker.
Yes, definitely. We are taking 150 grams of boneless mutton and cooking for 45 minutes. So, it will cook.
nice chef yummmy delicious thnzxx by nn
I v a qs....i v seen its without garlic n ginger so while making this shall I skip these two?
in the end, u dum it for 12 minutes in medium flame or low flame....?
thnx kayzaad
Thank you sir
Wow...kaizad can u please make lagan nu gosh.or sali marghi
awsm:D
Pls.tell me if I take 2 kgs of onions how much of fried onions will I get
Sir Delhi, North east UP and Hyderabad non vegetarian dishes particularly Muslims foods are good
Always thought that yogurt is used in any pulao.
Do u lisp?
It is nice parsi dish but too complicated.
which biryani rice you used nice long grains
You can use any brand of Basmati rice for this preparation.
sorry jst saw the measurements are in the description
Hi Chef. I am looking for Parsi Kadi khichdi. My mom used to make it but as she is no more I miss the wonderful dish. Would appreciate if u could just upload it or email me.
Rafiq Halani www.adollopofthat.com/search?q=Kadhi&m=1
Parinaaz Marolia hey so kind of u.
The only parsee thing in this recipe is the title of the video
You should add some yogurt too
Serve with cold Yogurt Raita (chopped spicy green chillies and red onion)
dear.. kayzad.. u made... birayani not paluv.....😉😉😉😂.. but it is nice.. good 👍
"all that's rice and meat is not biryani" :)
Confused .. ... if this is Parsi Pulao ...then what is Biriyani ??? ... this is what we see 24/7 on Kolkata streets (baring the chicken meatballs though) and it commonly referred as Awadhi Biriyani ...or Awadhi in short
A Biryani has to be layered, is usually heavier on the spices, and is always served with accompaniments. Biryanis are usually main dishes while Pulaos are traditionally side dishes. Unfortunately a lot of restaurants pass off Pulaos as Biryanis.
Not as nice as a real pulao but a good video for us boys nonetheless - for the times when we feel like it and dont want to spend 2.5 hours cooking.
This is not Pulao Kayzad . This is Biryani :-)
Naah, this is Pulao, Biryani is much more complex with lot of Ghee in it .
But I tried it. It really comes off awesome !!!
Guru Gadgil
Sorry Wahid's. This is Parsee pulav.
A Biryani has to be layered, is usually heavier on the spices, and is always served with accompaniments. Biryanis are usually main dishes while Pulaos are traditionally side dishes. Unfortunately a lot of restaurants pass off Pulaos as Biryanis.
Why does the mutton look like chicken?
Marinate mutton in curd and cook. Add fried potatoes instead of Boiled. And bawaji don't add chicken in mutton पुलाव. Nothing new
Typical parsi accent
Chicken aur mutton ek sath . food poison ho Gaya ta
Kofta dalke biriyani ko pulao bola ja raha... not justifying
It's the technique that makes a biryani, not ingredients, this is definitely NOT a biryani.
I can imagine the taste. The taste will be aweful in absence of garlic.
Rest is ok. I DONNT LIKE.
Plenty of ginger garlic paste was added while frying the browned onions.
Please first know the difference between pulao nd biriyani ... u made it like a biriyani just skipping some ingridients but calling it a pulao...!
A Biryani HAS to be layered, is usually heavier on the spices, and is always served with accompaniments. Biryanis are usually main dishes while Pulaos are traditionally side dishes. Unfortunately a lot of restaurants pass off Pulaos as Biryanis. I think if YOU do a little research on the subject, you may find that YOU don't know the difference between a Biryani and a Pulao.