Spiced Mutton Crumble With Rustic Barley Medley Recipe

About this recipe

A nutritious and flavorful pilaf featuring tender mutton keema and nutty barley, spiced with aromatic South Asian flavors, perfect for a hearty and satisfying dinner.

Ingredients

• 200 g Whole Farm Premium Barley (Without Skin) - 200 G
• Pcs Epi Yogurt Mango
• - Bay Leaf
• 150 Gms Cloves
• - Onion
• 250g Green Chilli
• - Coconut Oil
• 20 g Turmeric Powder
• - Red Chilli
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 100g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat coconut oil in a large pan or pressure cooker. Add bay leaf, cinnamon stick, cloves, and peppercorns, and sauté for 30 seconds until aromatic.
2. Step 2: Add chopped onions and green chilies. Sauté until the onions turn translucent.
3. Step 3: Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
4. Step 4: Add mutton keema and cook on medium heat for 5 minutes, stirring frequently.
5. Step 5: Mix in turmeric powder, red chili powder, ground coriander, and salt. Sauté for 2 minutes.
6. Step 6: Add chopped tomatoes and whisked yogurt. Cook until the tomatoes are soft and combined into a thick gravy.
7. Step 7: Drain the soaked barley and add it to the pan. Stir well to coat the grains with the spices.
8. Step 8: Add 400 ml of water. Cover the pan or pressure cooker and let it cook until the barley is tender and the water is absorbed (approximately 20 minutes for pan cooking or 2 whistles in a pressure cooker).
9. Step 9: Sprinkle garam masala and fresh coriander leaves. Remove from heat and let the pilaf rest for 5 minutes before serving.