how to make Mutton Zafrani Pulao
how to make Mutton Zafrani Pulao
Hello friends today we are going to Learn how to make Mutton Zafrani Pulao step by step with detailed information. This aromatic pulao is a must dish for special occasions.
Ingredients for Yahkni/Broth:
½ kg mutton
1 tbsp. ginger garlic paste
1 tsp coriander powder
½ tsp salt
4 cups of water
Ingredients for Making Masala:
3 cups of Extra-long grain basmati Rice ( soaked for 30 minutes)
1 medium onion, thinly sliced
5 tbsp. thick yogurt
5-6 dried plums (aloo bukhara)
¼ cup oil
¼ cup butter/desi ghee
5 green cardamoms
1 packet boxed pulao biryani masala
½ tsp white pepper
1 tbsp. Ginger garlic paste
2-3 green chilies, chopped
3 tbsp. milk
¼ -1/2 tsp saffron (zafraan) dissolve in milk
1 tsp whole spice powder
¼ tsp orange food color
Directions:
• In a pot, add 4 cups of water, meat, salt, coriander powder and ginger garlic paste. Wait for a boil, then turn the flame on medium and cook for 45 minutes or till meat is 80 % done.
• After 45 minutes separate meat and broth and set them aside for later on use.
• In a separate pot, add oil, butter and onions. Cook onions until light brown in color.
• Then add meat, green cardamoms, white pepper, box pulao masala and cook on medium flame for 1-2 minutes. Add yogurt and cook for 3-4 minutes or till oil comes to the surface.
• Now add 4 cups of yakhni/broth and turn the flame on high and wait for a boil.
• Add the rice into the yakhni , 1 cup of water also adjust salt at this point and cook on high flame until all the water is dried.
• Add plums, green chilies, saffron dissolved in milk, whole spice powder and food color.
• Cover tightly and simmer for 15 minutes. Serve with Raita or Aloo Bukhara chutney.
.
Hello friends today we are going to Learn how to make Mutton Zafrani Pulao step by step with detailed information. This aromatic pulao is a must dish for special occasions.
Ingredients for Yahkni/Broth:
½ kg mutton
1 tbsp. ginger garlic paste
1 tsp coriander powder
½ tsp salt
4 cups of water
Ingredients for Making Masala:
3 cups of Extra-long grain basmati Rice ( soaked for 30 minutes)
1 medium onion, thinly sliced
5 tbsp. thick yogurt
5-6 dried plums (aloo bukhara)
¼ cup oil
¼ cup butter/desi ghee
5 green cardamoms
1 packet boxed pulao biryani masala
½ tsp white pepper
1 tbsp. Ginger garlic paste
2-3 green chilies, chopped
3 tbsp. milk
¼ -1/2 tsp saffron (zafraan) dissolve in milk
1 tsp whole spice powder
¼ tsp orange food color
Directions:
• In a pot, add 4 cups of water, meat, salt, coriander powder and ginger garlic paste. Wait for a boil, then turn the flame on medium and cook for 45 minutes or till meat is 80 % done.
• After 45 minutes separate meat and broth and set them aside for later on use.
• In a separate pot, add oil, butter and onions. Cook onions until light brown in color.
• Then add meat, green cardamoms, white pepper, box pulao masala and cook on medium flame for 1-2 minutes. Add yogurt and cook for 3-4 minutes or till oil comes to the surface.
• Now add 4 cups of yakhni/broth and turn the flame on high and wait for a boil.
• Add the rice into the yakhni , 1 cup of water also adjust salt at this point and cook on high flame until all the water is dried.
• Add plums, green chilies, saffron dissolved in milk, whole spice powder and food color.
• Cover tightly and simmer for 15 minutes. Serve with Raita or Aloo Bukhara chutney.
.
Comments
Post a Comment