astray recipes: Pulao zaffrani

Categories: India acces; Veggie
Yield: 1 servings

Measure	Ingredient
½ kilograms	Boiled chops
250 grams	Boiled meat
500 grams	Ghee
8	Hard-boiled eggs
½ kilograms	Onions; (sliced and fried)
8	Sultanas
8	Sliced and blanched almonds and
	; pistachios
3	Fried bay leaves
2 cups	Beaten curd
2 tablespoons	Whole garam masala
1 teaspoon	Ground garlic
1 teaspoon	Ground ginger
½ kilograms	Parboiled rice
2 teaspoons	Saffron; fully soaked in
	; milk and ground
½ cup	Milk

First of all, heat ghee and fry eggs brown and remove. Put in bay leaves and fry. When brown, drain off half of the ghee and keep it aside. Now, in the heated ghee, add ginger and garlic and fry meat and chops till well browned. Remove from heat, add the curds, slat, peper, garam masala, onions, eggs, sultanas and almonds.

Stir well. Arrange the parboiled rice on top, pour heated ghee over the rice, and sprinkle with saffron milk. Cover edges of pan with a paste of flour and water,and put over medium heat for 20 mts.

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pulao zaffrani