Senin, 14 April 2014
Shahi mussalm pulao
Shahi mussalm pulao
Ingredients
- Mutton legs 1 ½ kg whole give cuts
- Brown onion 1 cup
- Allspice 3 tsp
- Tomatoes 6 blended
- Vinegar ¼ cup
- Chili powder 3 tsp
- Green chilies 10 whole
- White pepper 1 tsp leveled
- Salt 2 tsp heaped
- Oil ½ cup
- Boiled eggs 3 sliced
- Ginger garlic paste 2 tbsp heaped
- Bay leaf 2
- Green cardamom 6
- Cashew fried 10
- Almonds fired 10
- Pistachio fried 10
- Rice ½ kg boiled with 2 tbsp salt
- Vinegar 2 tbsp
- Green chilies grinded 1 tbsp
- Yellow color ¼ tsp
- Kewra water 1 tsp
Method
- Marinate mutton leg with salt 1 tsp heaped, vinegar for 30 minutes and boiled in 2 cups of water till nearly done, grind together onion and tomatoes, heat oil add green cardamom and bay leaf with blended mixture of tomato and onion fry till oil comes on top add in allspice, ginger garlic paste, chili powder, boiled mutton leg, cover and cook for 15 minutes till mutton legs nearly done, boil rice with salt, yellow color, grinded green chili paste, until rice nearly done. Drain rice and leave it on dum, top with Kewra water.
To serve
- Put rice in a platter, mutton leg in the center of rice, boiled egg slices, top with fried nuts, serve hot.
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