Pulao Biryani

Name: Pulao Biryani
Yield: 4 to 5 servings
Cuisine: Pakistani
Ingredients: 7-8 Hari elaichi (Green cardamom); 2 Badi elaichi (Black cardamom); 10-12 Laung (Cloves); 2 Darchini (Cinnamon sticks); 7-8 Sabut kali mirch (Black peppercorns); 1/2 Jaifil (Nutmeg); 1 tsp Zeera (Cumin seeds); 1 tbs Saunf (Fennel seeds); 1/2 kg Chicken boneless boti; 2 tbs Adrak lehsan paste (Ginger garlic paste); Pyaz (Onion) 1 small; Namak (Salt) 1 & ½ tsp or to taste; 1/4 Cup Ghee; Pani (Water) 1 litre or as required; 3/4 Cup Doodh (Milk); Lal mirch powder (Red chilli powder) 1 tbs or to taste; 1/2 tsp Zeera powder (Cumin powder); 1/2 tsp Javatri powder (Mace powder); 1 tsp Kali mirch powder (Black pepper powder); 1/2 tsp Haldee powder (Turmeric powder); 1/2 tsp Jaifil powder (Nutmeg powder); 1/2 tbs Kewra water; 2 tbs Lemon juice; Pyaz (Onion) fried 1 medium; Chawal (Rice) ½ kg (soaked & boiled); 2 tbs Pani (Water); 1/2 tsp Zarda ka rang (Yellow food colour); Pyaz (Onion) fried 1 medium; 1 tbs Ghee

Sami Saqib @sami_123456

#yearendchallenge

Sami Saqib @sami_123456

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Ingredients

1 and half hour

4 to 5 servings

7-8Hari elaichi (Green cardamom)
2Badi elaichi (Black cardamom)
10-12Laung (Cloves)
2Darchini (Cinnamon sticks)
7-8Sabut kali mirch (Black peppercorns)
1/2Jaifil (Nutmeg)
1 tspZeera (Cumin seeds)
1 tbsSaunf (Fennel seeds)
1/2 kgChicken boneless boti
2 tbsAdrak lehsan paste (Ginger garlic paste)
Pyaz (Onion) 1 small
Namak (Salt) 1 & ½ tsp or to taste
1/4 CupGhee
Pani (Water) 1 litre or as required
3/4 CupDoodh (Milk)
Lal mirch powder (Red chilli powder) 1 tbs or to taste
1/2 tspZeera powder (Cumin powder)
1/2 tspJavatri powder (Mace powder)
1 tspKali mirch powder (Black pepper powder)
1/2 tspHaldee powder (Turmeric powder)
1/2 tspJaifil powder (Nutmeg powder)
1/2 tbsKewra water
2 tbsLemon juice
Pyaz (Onion) fried 1 medium
Chawal (Rice) ½ kg (soaked & boiled)
2 tbsPani (Water)
1/2 tspZarda ka rang (Yellow food colour)
Pyaz (Onion) fried 1 medium
1 tbsGhee

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Steps

1 and half hour

1

Directions:
-On muslin cloth,add add green cardamom,black cardamom,cloves,cinnamon sticks,black peppercorns, nutmeg,cumin seeds,fennel seeds,tie and make a potli (bouquet garni) & set aside.
-In pot,add chicken ginger garlic paste,onion,salt,ghee and mix well until colour changes.
2

Add water and potli (bouquet garni),mix well and bring it to boil,cover and cook on low flame until meat is tender and 1 & ½ cups stock remains.
-Remove potli (bouquet garni) and discard it.
-In separate pot,add milk and heat it.
-Add cream,red chilli powder,cumin powder,mace powder,black pepper powder,turmeric powder and nutmeg powder,mix well and cook for 3-4 minutes.
-Now add boiled mutton with stock and mix well.
3

Add kewra water and mix well,cover & cook for 4-5 minutes then cook on high flame until oil separates.
-Add lemon juice and mix well.
-Add fried onion and boiled rice.
-Dissolve yellow food colour in kewra water and mix well & drizzle over it.
-Add fried onion and ghee,cover and cook on low flame for 6-8 minutes