Pulao zaffrani
1 servings
Ingredients
| Quantity | 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 |
Directions
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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