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Home style Barbeque Mutton with Afghani Pilaf
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Chef :
Sabrina YasminHome style Barbeque Mutton with Afghani Pilaf
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It's the season of barbeque and grill. I love to make grilled or barbeque dish.I am sharing today one of my favourite dish, barbeque mutton which I grilled in oven. I made a complete dish by serving these succulent mutton with one of my favorite rice dish, afghani pilaf or pulao.
Ingredient
Food ration :
4 servingsCooking time :
2 hour 30 min
1/4 cup
white Vinegar
1 tablespoon
Ginger-garlic paste
1 tablespoon
Kashmiri red Chilli powder
1 teaspoon
black Pepper powder
2 tablespoon
Tandoori masala (homemade)
1 tablespoon
cooking Oil
1 tablespoon
Salt or as per taste
1/4 cup
Balsamic vinegar
2 tablespoon
brown Sugar
1 tablespoon
unsalted Butter
1 tablespoon
Chilli flakes
to taste
Salt
3 cups
basmati Rice
1/4 cup
Sultanas (black raisins)
8-10
Cherry Tomatoes
3-4
Cloves
1 teaspoon
Cumin seeds
2 tablespoon
Ghee/clarified Butter
2 tablespoon
Olive oil
1 pinch
Safforn colour
Cooking instructions
* Step 1
Clean and give some slits to the meat pieces.
* Step 2
Marinate meat pieces with 1/4th cup vinegar, 1 tablespoon ginger-garlic paste, 1 tablespoon kashmiri red chilli powder, 1 teaspoon black pepper powder and salt.
* Step 3
Cover and keep in the refrigerator for overnight or for about 8 hours.
* Step 4
Next day or after 8 hours, take out mutton from refrigerator and add in 1 tablespoon tandoori masala (if you don't like your meat to be more spicy, you can avoid this spice) and 1 tablespoon olive oil or any other cooking oil. Mix again nicely to coat the spices well to the meat. Cover and again keep aside for an hour.
* Step 5
After an hour, transfer the meat pieces to a big piece of aluminium foil or to a baking dish. I used a baking dish, as I generally avoid direct contact of foil to food in my baking.
* Step 6
Cover the meat nicely with foil.
* Step 7
Pre heat oven at 190 degree C for 10 minutes.
* Step 8
Place the meat in the preheated oven and bake for 1 hour.
* Step 9
After one hour take out the dish, remove the cover and flip the meat pieces. Be careful to handle the meat pieces, as they will be very hot along with the juices.
* Step 10
Again bake them for about 45 minutes or until you smell a nice barbeque flavour. Take out the dish carefully.
* Step 11
For the barbeque sauce, take 1/4th cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon chilli flakes, 1 tablespoon butter and 1/2 teaspoon salt. Mix and bring to a boil.
* Step 12
When brown sugar dissolves with the sauce completely, remove from the heat. Barbeque sauce is ready.
* Step 13
Brush this barbeque sauce all over the prepared barbeque meat after taking out from the oven.
* Step 14
Succulent barbeque meat is ready now.
* Step 15
For the afhgani pilaf, clean and soak 3 cups of basmati rice for an hour. You can also use sella basmati rice which will be even better than regular basati.
* Step 16
Place a big vessel with sufficient water, black cardamom, cloves, cinnamon, cumin seeds, whole black peppers and salt in stove top. Bring to boil.
* Step 17
Let the water boil for 5 minutes to release flavour from spices and then add in the drained rice to cook the rice for about 90 percent done.
* Step 18
When the rice is almost 90 percent done, remove from heat and drain the rice.
* Step 19
In another heavy bottomed saucepan heat 1 tablespoon of ghee and fry grated carrot and black raisins for about 5 minutes.
* Step 20
Transfer to a dish and in the same pan add in 1 teaspoon of olive oil and fry some cherry tomatoes for a couple of minutes and transfer to a dish.
* Step 21
Add in 1 tablespoon of ghee and 1 tablespoon of olive oil to the saucepan and fry the sliced onions to golden brown and crisp.
* Step 22
Next add in the cooked rice and stir gently. Discard the black cardamom and cinnamon. Sprinkle a pinch of saffron colour.
* Step 23
Cover the rice and cook in low heat for 15 minutes.
* Step 24
Now assemble everything in a big serving dish. For that spread cooked rice to the dish.
* Step 25
Spread the fried raisins, carrot and cherry tomatoes.
* Step 26
Place the barbeque mutton pieces over the rice pilaf.
* Step 27
Enjoy this beautiful and delicious dish with your family and friends.
Note: if there is a photo you can click to enlarge it
Tag
Mutton:1 thigh piece & 2 shoulder(boneless) pieces
white vinegar
ginger garlic paste
kashmiri red chilli powder
black pepper powder
Tandoori masala (homemade)
cooking oil
salt or as per taste
Balsamic vinegar
brown sugar
unsalted butter
chilli flakes
Salt
basmati rice
big Carrots julleins
big onions thinly sliced
Sultanas (black raisins)
cherry tomatoes
Black cardamom
cloves
cumin seeds
whole Black peppers
ghee/clarified butter
olive oil
Safforn colour
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