Pulav Recipe
Ingredients
| Kharu gosht made with 1 kg meat or 2 small chicken and 1/2 kg potatoes | ||
| Basmati rice | 1 Kilogram | |
| Curds | 2 Cup (16 tbs) | |
| 1/2 kg onions, sliced, fried crisp and drained | ||
| 1 tsp saffron soaked in 2 tbsp warm milk | ||
| Wheat flour as needed | ||
| Milk as needed | ||
| Salt | To Taste | |
| Ghee as needed | ||
| 2 onions, sliced, fried crisp and drained | ||
| Blanched almonds | 2 Tablespoon (Garnish:) | |
| Sultanas | 2 Tablespoon, drained (Garnish:) | |
Directions
Wash rice well several times in cold water to remove all starch.
Soak in cold water for twenty minutes.
Drain in a sieve and leave for twenty minutes more.
Divide rice in two.
Cook one half of rice with hot water, salt and saffron in usual way till three-quarters done.
Cook second half in plain water and salt till three-quarters done.
Mix with curds and fried onions, using a fork.
Place meat mixture in a large pan, cover with rice and curd mixture and put rice and saffron mixture on top.
Sprinkle with melted ghee, cover with an old cloth Or handkerchief and sprinkle some milk on it.
Place lid on top.
Make a paste of wheat flour and water and seal lid onto pan.
Cook on dum, i.e. on low heat with a few pieces of hot coal on top of lid or put in an oven at 150°C (350°F) for about twenty minutes.
Add garnish.
Serve with masala ni dar and kachumbar.
Soak in cold water for twenty minutes.
Drain in a sieve and leave for twenty minutes more.
Divide rice in two.
Cook one half of rice with hot water, salt and saffron in usual way till three-quarters done.
Cook second half in plain water and salt till three-quarters done.
Mix with curds and fried onions, using a fork.
Place meat mixture in a large pan, cover with rice and curd mixture and put rice and saffron mixture on top.
Sprinkle with melted ghee, cover with an old cloth Or handkerchief and sprinkle some milk on it.
Place lid on top.
Make a paste of wheat flour and water and seal lid onto pan.
Cook on dum, i.e. on low heat with a few pieces of hot coal on top of lid or put in an oven at 150°C (350°F) for about twenty minutes.
Add garnish.
Serve with masala ni dar and kachumbar.
Chef
