Green Masala Pulao

Name: Green Masala Pulao
Total time: 7200 s
Yield: 3 persons
Cuisine: Pakistani
Ingredients: 400 gm veal meat (bachiye ka gosht); 4 cups rice (around 500gms); 2 Onions (medium sized, cut into 6 pcs); 6-7 green chilies (chopped); 4-5 garlic cloves wholes; 1 inch ginger whole; 10 black peppercorns; 1/2 tsp cumin; 1 bay leaf; 1 cinnamon stick; 4-5 green cardamom; 2 big cardamom; 1 tsp whole coriander; 1 tsp fennel seed (saunf); Fistful of coriander; Half fistful of mint; 2 stalks curry leaves; 1 liter water; 2 tbs salt; 2 onions (thin slices); 8-10 green chili whole; 1/2 cup oil; 2 stalks Curry leaves; 3 Tbs yogurt; Coriander chopped

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

This recipe is inspired by one of the Famous Pulao place which I heard somewhere in between Landhi & Korangi (in Karachi). It is very far from our place so my brother asked his office boy to bring for all whole family . Its was super delicious in taste... I did a postmortem this recipe while eating and tried to crack their secret ingredient. And almost I brought the taste. Its quiet unique and different.

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

2 hrs

3 persons

400 gmveal meat (bachiye ka gosht)
4 cupsrice (around 500gms)
For stock (yakhni)
2Onions (medium sized, cut into 6 pcs)
6-7green chilies (chopped)
4-5garlic cloves wholes
1 inchginger whole
10black peppercorns
1/2 tspcumin
1bay leaf
1cinnamon stick
4-5green cardamom
2big cardamom
1 tspwhole coriander
1 tspfennel seed (saunf)
Fistful of coriander
Halffistful of mint
2 stalkscurry leaves
1 literwater
2 tbssalt
For Pulao masala
2onions (thin slices)
8-10green chili whole
1/2 cupoil
2 stalksCurry leaves
3 Tbsyogurt
For garnishing
Coriander chopped

Saved

Steps

2 hrs

1

Wash and clean meat. Fill up the water in the pot and add meat with all the above stock ingredients
2

Mix it well and cover it for 45 mins on medium flame
3

Uncover it and see whole green color stock (yakhni). Check the meat if its tender and soft then strain it. Keep the stock to the side and save meat for frying.
4

Prepare onion and chilies. In the same pot, pour oil add onions followed bay leaf and cinnamon from the stock and fry.
5

Add chilies and curry leaves and fry
6

Add meat and fry. Then add yogurt. Fry for 2 mins.
7

Add stock (yakhni) and make it boil. Tip: 4 cup rice= 5 1/2 cup water. Whatever cup if rice you are taking just add 1 1/2 cup of water add on top. Add soaked rice in stock(yakhni) and make the flame high. Don’t cover it and don’t stir it. Just see when 80% water is evaporated, add chopped coriander, cover it and turn the flame on low for 10-15 mins.
8

Take it out in serving dish and serve with yogurt salad

Yogurt salad