Authentic Parsi Tarri Pulao with Warm Salli
Fragrant and spiced Parsi-style mutton pulao layered with potatoes and rich rice, served alongside crisp potato straws. A celebratory feast filled with warm aromatics and distinct Parsi flavors.
75min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the potato quarters until golden brown; remove and set aside.
2
In the same ghee, add whole spices and sliced onions, frying until golden brown.
3
Add ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the mutton pieces and sear well on high heat for 5 minutes.
5
Stir in yogurt, chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until oil separates from the masala.
6
Add a cup of water, cover, and simmer until the mutton is tender.
7
Meanwhile, boil soaked basmati rice in salted water with a few whole spices until 70% cooked; drain well.
8
Layer the partially cooked rice over the cooked mutton gravy, scatter the fried potatoes, and sprinkle garam masala, mint, coriander, and remaining ghee.
9
Cover tightly with a lid and cook on dum (low heat) for 15 minutes.
10
Gently mix before serving, topped generously with crisp potato salli.
Ingredients
500g mutton, cut into pieces
2 cups basmati rice, soaked for 30 minutes
2 large potatoes, peeled and quartered
2 onions, finely sliced
1 tbsp ginger-garlic paste
1 cup plain yogurt
2 tomatoes, chopped
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Whole spices (bay leaf, cinnamon, green cardamom, cloves)
4 tbsp ghee or cooking oil
Fresh coriander and mint leaves
Salt to taste
1 cup prepared potato salli for garnish
*This AI-generated recipe may contain inaccuracies.