RECIPE OF PULAO

DISCRIPTION

mix of chicken and rice is best presented with blended veggies raita and individuals of all age gatherings will adore it. While cooking the formula ensure that you seal the pot with foil or atta mixture appropriately, else the dish will lose its sweet-smelling scent.

Fixings

Lamb 1 kg

Onion 2 cut

Ginger Julian 1 tbsp

Dark pepper 20

Cloves 10

Cinnamon 2 inch piece

Dark cardamom 2

Little cardamom 2

Garlic 1 unit

Salt 1 tsp stacked

Anise seeds 3 tbsp

Coriander entire 4 tbsp

Water 8 cups

Fixings segment II

Oil ¾ cup

Rice 750 gm drenched

Dark cardamom 2

Cinnamon 1 inch stick

Cloves 6

Dark pepper 6

Ginger garlic 1 tbsp loaded

Bean stew powder 1 tsp

Green bean stew pounded 1 tsp piled

Dark colored onion ¾ cup

Salt 1 ½ tsp

Yogurt 1 cup loaded

Step by step instructions to make Yakhni Pulao

Stage 1

Take a perfect muslin material and tie the cubed onion pieces, garlic cases, entire ginger, dark cardamom cases, dark peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called bunch garni.

Stage 2

In a cooking pot, take water, cubed chicken and a teaspoon of salt. Turn on the fire. Add to it, the bunch garni and bubble for around 20 minutes or until chicken completes.

Stage 3

Evacuate the bunch garni and keep the stock with chicken pieces aside. The ‘yakhni’ is prepared.

Stage 4

In a skillet, heat oil and fry onions. Approach 1/4 of it and keep aside.

Stage 5

In the rest of the onions, include cumin seeds, ginger garlic glue, tomatoes, salt, red bean stew powder, coriander powder and sautéed food for 3 minutes.

Stage 6

Include yogurt, garam masala and green cardamom. Cook on a medium high warmth till the tomatoes get delicate.

Stage 7

Include fennel seeds and chicken pieces to the masala and let it stew for an additional 2 minutes.

Stage 8

Add this masala to the readied yakhni (stock) in the cooking pot, turn on the warmth and cook the rice revealed for 5 minutes or till water evaporates.

Stage 9

Sprinkle singed onions on the rice, include a tbsp of ghee and seal the pot with foil or atta mixture so the flavors don’t get away.

Stage 10

Cook on a low warmth for 15 minutes or till the rice is finished.

Stage 11

Appreciate the hot Yakni Pulao with cucumber raita.

Nourishment Facts

Calories: 242.

Fat: 0.4g.

Sodium: 0mg.

Starches: 53.2g.

Fiber: 0.6g.

Sugars: 0g.

Protein: 4.4g.

ENJOY!



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