Afghani Pulao Recipe

Afghani Pulao Recipe

Ingredients

  • Rice 300 gm
  • Mutton ½ kg
  • Cashew nuts 25 gm
  • Whole red chilies 5
  • Ginger garlic paste 1 tbspn
  • Clarified butter ¼ cup
  • All spice powder 2 tspn
  • Green cardamom 5 – 6
  • Onion 1 (chopped)
  • Cloves ½ tsp
  • Cinnamon 2 sticks
  • Green chilies 3 – 4
  • Coriander leaves ¼ bunch
  • Mint leaves ¼ bunch
  • Eggs 4 (boiled, sliced)
  • Yellow color as required
  • Kewra 2 tbsp
  • Salt to taste
  • Saffron 1 small pack

     

Method

  • Grind together whole cashew nut, red chilies and a little water.

  • Marinate mutton with ginger garlic paste and a little salt.

  • Heat clarified butter in a wok, add onion and fry until it gets golden brown.

  • Remove a little brown onion and keep aside.

  • Now add cashew nut paste in a pan, also add meat and 1 tspn all spice powder.

  • Fry well until its color gets changed.

  • Then add 1 – 1 1/2 cup water, green cardamoms, cloves and cinnamon sticks.

  • Cover and cook on low flame.

  • Boil rice separately with salt, green chilies and water till half done.

  • Keep the boiled rice aside after draining out extra water.

  • When the meat is done, spread it on top with mint leaves, coriander leaves and boiled egg slices.

  • Now boiled rice to be spread on top.

  • Sprinkle with yellow kewra, color and saffron.

  • Simmer for about 10 minutes.

  • Dish it out and serve hot.

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