Mexican Rice with Mutton Recipe | Non-vegetarian Spanish Rice | Mexican Rice with Gosht | Red Rice

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than mutton.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa provides more protein while white rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made from scraps.

Blanch 3 tomatoes for 3-4 minutes, peel the skin, and make a puree.

In a hot wok, take 2 tablespoons of white oil and fry 300 grams of mutton with 1 teaspoon of red chili powder on high flame until browned.

Add 2 medium sized chopped onions and fry until golden.

Add the tomato puree and mix.

Add half a cup each of diced carrots, sweet corn, green peas, and capsicum; mix together.

Add half a cup of mutton stock and let it boil for 1-2 minutes.

Add the boiled and fried mutton pieces, season with salt, cover, and cook for 5 minutes on medium flame.

In a fresh pan, take 2 tablespoons of oil and add 1 teaspoon of cumin seeds; fry until fragrant.

Add 1.5 cups of washed and dried basmati rice and fry thoroughly for 3-4 minutes.

Add 2 teaspoons of chopped garlic and mix.

Add the rice to the mutton and vegetable mixture and mix well.

Pour in 3 cups of reserved mutton broth and ensure the mixture is soaked in the broth.

Cover and cook for 5 minutes, then turn off the heat.

Add freshly chopped cilantro and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary