Special Kabuli Pulao Desi Terka
Chef: Sadia Rehman And Fatima Gulzar
Ingredients
1. 600 gm Mutton
2. 4 cup Water
3. Salt As per taste
4. 2 Onion (cube, Slice)
5. 4 Garlic Cloves
6. 10 gm Whole Hot Spices
7. 2 Carrots
8. Half cup Sugar
9. 1 TSP Cardamom Powder
10. 10 gm Raisins
11. 10 gm Cashew
12. 10 gm Almond
13. 10 gm Pistachio
14. 4 TBSP Cooking Oil
15. 1 TBSP Whole Cumin
16. 4 Green Chili
17. 1 TBSP Garlic (chopped)
18. 1 TSP Cumin Powder
19. 1 TSP Coriander Powder
20. 4 Green Chilies
21. Half cup Yogurt
22. 2 cups Mutton Stock
23. 700 gm Guard Rice
Cooking Method
1- In a pan, add water (3 cups), mutton, salt, onion cube cutting (half), garlic clove, whole garam masala (5 gm) and cook until tender. After that remove the foam and separate the mutton stock.
2- In a bow, add water, Guard Rice and set aside for 20-25 minutes.
3- Now in another pan, add water (1 cup), carrot, sugar, cardamom powder, raisin, Almonds, cashew, pistachio and cook for 2-3 minutes, then stir it.
4- In another pan, add cooking oil, onion slice cutting (1-1/2), whole cumin, whole garam masala (5 gm), green chili, fry until light brown.
5- Now, add garlic chopped, cooked mutton, salt, cumin powder, coriander powder, yogurt and cook for 5 minutes.
6- Now, add mutton stock, soaked Guard Rice and cook until water remains in little quantity, then add garnish and simmer for
15-20 minutes.
Your tasty Kabuli Pulao now ready to serve
Cooking Time: 1 hour
Serve: 3
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