• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Pulao 2

Mutton or chicken
1/2 Kg Chicken (with bones)
1/2 Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
12 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
2 black cardamom (Bari Ilaichi)
4 green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1 tbs.salt
1/2 cup oil
1 bay leaves (Tezpatta)
Method
Soak rice in water for half an hour.
Except rice, onion and oil mix all the ingredients with the meat and cook on a medium heat until the meat is tender. Strain yakhni and Keep it aside.
Fry onion in oil until it becomes a dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.
When water dries keep it on low heat for 4-5 minutes.