Mughlai pulao

Mughlai pulao

Cooking Time

Preparation Time : 15

Cook Time : 49

Total Time : 64

Ingredients

Serves 4

  • Lamb meat - 750 gms

  • Cashew nuts - 1 tbsp

  • Almonds - 1 tbsp

  • Pistachio - 1 tbsp

  • Raisins - 2 tbsp

  • Clarified butter - 1 cup

  • Sliced onion - 2

  • Ginger paste - 1 tsp

  • Garlic paste - 1 tsp

  • Cumin seeds - 1/2 tsp

  • Crushed fennel seeds - 1/4 tsp

  • Coriander powder - 1 tsp

  • Cinnamon - 2 sticks

  • Bay leaf - 2

  • Cloves - 8

  • Green cardamom - 4

  • Black cardamom - 2

  • Whole black pepper - 7 - 8

  • Salt - to taste

  • Basmati rice - 3 cup

  • Water - 6 cup

Directions

  • 01

    Blanch the almond and remove the skin. Heat pan with clarified butter. Add all dry fruits one by one fry it and keep aside Again heat clarified butter in a pan. Add lamb meat pieces and fry in a medium flame and keep aside. Add sliced onion fry until golden brown. Add ginger garlic paste,cumin seeds,fennel seeds,coriander powder,salt,bay leaf,cinnamon,cardamom green and black,cloves and whole black pepper. Cook in a medium flame for 3 - 4 mins. Add soaked rice and water and also add half done meat pieces and cover it. Cook in a medium flame till done or 8 - 10 mins. Serve hot with raita.

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