Summary

Ingredients

How to make Badshahi Kesri Pulao

1. Wash the chopped meat, apply salt and marinate in the ginger-garlic paste.
2. Grind all the spices in a mixer.
3. Heat the saffron on an iron skillet till crisp. Crumble between your finger tips, add to the curd and whip it lightly. Add the spices and the curd to the meat. Keep in a cool place for two hours.
4. After two hours heat half cup oil in a pressure cooker and put chopped onions. When they become red-brown, add the mutton mixture and allow to sizzle. Cook for five to seven minutes, add two to three cups of water and the
tomatoes, close the cooker. Cook the mutton till soft.
5. Fry the sliced onions till golden brown, then the cubed potatoes and set aside.
6. Boil the rice and bay leaves in salted water and strain through a colander before it becomes soft.
7. Take a large dekchi with a fitting lid. Place some oil about a quarter cup at the bottom. Then place a layer of rice at the bottom of the vessel. Then a layer of mutton on top. Spread some potatoes on the meat. Make these layers till all your rice, meat and potatoes are covered. Sprinkle on top sliced onions and cover with the lid. Cover with the silver pieces.
8. Knead the flour with a little water till you get a thick dough. Roll out into a thick rope and place it on the lid and pinch it along the rim so that the lid is firmly attached to the vessel. Then place the dekchi on a very low flame for half an hour.
9. When you are ready to eat, remove the wheat dough and serve the pulao with kachumber and if preferred with dhansakh dal.