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Home style Barbeque Mutton with Afghani Pilaf

Before you jump to Home style Barbeque Mutton with Afghani Pilaf recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Changing light bulbs is as good a place to start as any. Accomplish this for the whole house, not only the kitchen. The typical light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. They cost a little bit more initially, but they last ten times longer, and use less electricity. Making use of these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Along with different light bulbs, you need to learn to leave the lights off whenever they are not needed. The family spends major time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. And it's not confined to the kitchen, it goes on in other parts of the house also. Make a practice of having the lights on only when they are necessary, and you'll be surprised at the amount of electricity you save.

The kitchen alone offers you many small methods by which energy and money can be saved. Environmentally friendly living is not that tough. It's related to being sensible, more often than not.

We hope you got insight from reading it, now let's go back to home style barbeque mutton with afghani pilaf recipe. You can cook home style barbeque mutton with afghani pilaf using 28 ingredients and 27 steps. Here is how you do it.

The ingredients needed to make Home style Barbeque Mutton with Afghani Pilaf:

You need 1.5 kg of Mutton:1 thigh piece & 2 shoulder(boneless) pieces.
Prepare 1/4 cup of white Vinegar.
You need 1 tablespoon of Ginger-garlic paste.
Get 1 tablespoon of Kashmiri red Chilli powder.
Use 1 teaspoon of black Pepper powder.
Take 2 tablespoon of Tandoori masala (homemade).
Use 1 tablespoon of cooking Oil.
Prepare 1 tablespoon of Salt or as per taste.
You need of For Barbeque sauce.
Use 1/4 cup of Balsamic vinegar.
Get 2 tablespoon of brown Sugar.
You need 1 tablespoon of unsalted Butter.
Prepare 1 tablespoon of Chilli flakes.
Provide 1/2 teaspoon of Salt.
You need of For Afhgani Pilaf.
You need 3 cups of basmati Rice.
You need 2 of big Carrots julleins.
Use 2 of big Onions thinly sliced.
Take 1/4 cup of Sultanas (black raisins).
Use 8-10 of Cherry Tomatoes.
Take 1 of black Cardamom.
Provide 3-4 of Cloves.
Prepare 1 teaspoon of Cumin seeds.
Provide 5-6 of whole black Peppers.
Provide 2 tablespoon of Ghee/clarified Butter.
Use 2 tablespoon of Olive oil.
Use to taste of Salt.
Take 1 pinch of Safforn colour.

Instructions to make Home style Barbeque Mutton with Afghani Pilaf:

Clean and give some slits to the meat pieces..
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..
Cover and keep in the refrigerator for overnight or for about 8 hours..
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..
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..
Cover the meat nicely with foil..
Pre heat oven at 190 degree C for 10 minutes..
Place the meat in the preheated oven and bake for 1 hour..
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..
Again bake them for about 45 minutes or until you smell a nice barbeque flavour. Take out the dish carefully..
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..
When brown sugar dissolves with the sauce completely, remove from the heat. Barbeque sauce is ready..
Brush this barbeque sauce all over the prepared barbeque meat after taking out from the oven..
Succulent barbeque meat is ready now..
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..
Place a big vessel with sufficient water, black cardamom, cloves, cinnamon, cumin seeds, whole black peppers and salt in stove top. Bring to boil..
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..
When the rice is almost 90 percent done, remove from heat and drain the rice..
In another heavy bottomed saucepan heat 1 tablespoon of ghee and fry grated carrot and black raisins for about 5 minutes..
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..
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..
Next add in the cooked rice and stir gently. Discard the black cardamom and cinnamon. Sprinkle a pinch of saffron colour..
Cover the rice and cook in low heat for 15 minutes..
Now assemble everything in a big serving dish. For that spread cooked rice to the dish..
Spread the fried raisins, carrot and cherry tomatoes..
Place the barbeque mutton pieces over the rice pilaf..
Enjoy this beautiful and delicious dish with your family and friends..

Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian nation. This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.

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