This cooking method involves looking after the needs of the Chef whilst cooking. Uncork a bottle of red wine, preferably a Merlot and let it breath at room temperature.
This recipe is a corollary to my drunken goat meat curry. Whilst I was cooking drunken goat meat curry one evening, I was inspired to make Pulao with it one day.
- Use my method to marinate and get the goat drunk as mentioned in the recipe for drunken goat meat curry.
- Soak brown rice for about half an hour.
- Heat two tablespoons of olive oil in a pan, add jeera (cumin seeds) to season the oil.
- Add chopped onions and fry until brown.
- Finally add marinated goat meat and let it cook in its own juices.
- When the meat is done, drain the rice and add to the goat meat. Stir well so that the rice clings to goat meat and is evenly dispersed.
- Add warm water, about a cupful, cover it and let it simmer to cook the rice – usually about 20-25 minutes.
Meanwhile the Chef has to be nourished. Cut pieces of French baguette and smear with liberal splashes of butter mixed with garlic paste. Once in a few months, I make garlic puree and bottle it in the fridge. Also puree ginger, put it in ice cube trays and freeze it – cubes of ginger can be put in a bag and kept in a freezer. This takes out the tedious task of crushing garlic and grating ginger during cooking. Back to the baguette – place the pieces under the grill to brown. Skewer, pieces of drunken goat meat and place under grill or in an oven. Whilst the Pulao is cooking, it is good for the Chef’s soul to drink to everybody’s health and partake of delicious starters comprising – grilled drunken goat meat with toasted garlic bread.
Ready Pulao is best eaten with fresh raita and sprinkled with fresh mint, red chillies, salt, pepper and garam masala. I like sprigs of spring onions too!
Karam, whose cooking I have yet to savour, is a totally believable guy — I have met him to great delight, maybe all mine! His recipe will be tried; it is so alluring. My problem is that, over a generation, garam masala has become an early ingredient, making the food a tad too hot for those of us of the mild persuasion. We, dilletants, of the previous generation, used garam masala after the cooking — as light garnishing, so that it didn’t get cooked.
Ustaad Karam! You are great! Your site is wonderful. Your cooking expertise is professional. The presentation and pictures are amazing and easy to understand. You have great taste! Thank you very much for all your effort in producing this beautiful food blog. You are serving and making many families very happy.
More Power To You. God Bless You Always.
With Best Regards,
Sadru Jasani
Dear Sadru Jasani
Thank you for your comments. This site, Chefatlarge.in is Owned/operated by Sid Khullar. All credit goes to him for undertaking resturant reviews, inclusion of recipes and giving mere contributors like me an opportunity to publish our
cooking expades on his site. Sadru, do cook these recipies and let us have feed back – Did the recipe work for you or did you enhance it by any addittions of spices etc.
Best wishes and regards
Karam
Ustaad Karm, I like to eat very spicy food…so I just addd five different kinds of
green and red chillies. It turned out to be very delicious. Thanks. Sadru
What a description Karam. I have a feeling that you really enjoyed your cooking, of the mutton. Great recipe, and is tasty. The baguetts add that extra bit, and the garlic paste on will be yummy. Garlic baguettes are real nice, with liberal use of butter.