Zaffrani Mutton Pulao

Name: Zaffrani Mutton Pulao
Total time: 3600 s
Yield: 4 to 5 servings
Cuisine: Pakistani
Ingredients: 1 kg mutton; 1 bunch garlic; 12-13 green cardamom; 12-13 cloves; 1 stick cinnamon; 1 teaspoon black pepper; 1 big black cardamom; 1 tablespoon cumin seeds; 1/2 tablespoon ginger; 1 medium onion; to taste Salt; 1/2 cup curd; 5-6 green chillies; 1/2 tablespoon cumin seeds; 6-7 green cardamom; 1/2 teaspoon yellow food colour; 1/2 teaspoon cloves; 1 tablespoon sugar; to taste Salt; 4 cup rice soaked (1 kg); to taste Salt; 1/2 teaspoon black pepper; 2 tablespoons cumin seeds; 12-13 green cardmom; 1 big black cardmon; 12-13 cloves; 1 Cinnamon stick; 1 star; 3 tablespoons kewra; Zaffran optional

Chef_From_Uae. @BornToCookGoodFood

Uae. Dubai

#joy
Asslam o alykum.
Aj me ap se jo recipe share kar rae hun wo hy zaffrani pulao jo ke hy zaffran ke bagher 😁. Jeee blkul sahe parha apny zaffran ke bagheer bnyn gy hum zaffrani pulao. Is ki kch tips hyn jo me step by step btany ja rae hun.
Tip no 1. Pulao bnany ke lie chawal khily khily hony chahye us ke lie apko chawal bhigany ki timing ka khyal rkhna hoga aur boil karty huye aik se do kanni chorni hogi.

Tip no 2. Bassmati chawal ki timming 1 1/2 ghnta hoti hy jab ke sela chawal ki timming 2 ghanty. Is ka khyal rkhna bht ziada zarori hy. Is trhan ap ke chawal kbhi bhi khrab nbn hongy.

Tip no 3. Chawal khily khily rkhny ke lie jab chawal boil kryn tothora sa oil dalDein aur lemon bhi kat ke dal skty hyn agar lemon nhn hy tosirka add krdyn.

Tip no 4. Kbhi bho chawal ko over dum par na rkhyn.

Tip no 2. Bassmati chawal ki timming 1 1/2 ghnta hoti hy jab ke sela chawal ki timming 2 ghanty. Is ka khyal rkhna bht ziada zarori hy. Is trhan ap ke chawal kbhi bhi khrab nbn hongy.

Tip no 3. Chawal khily khily rkhny ke lie jab chawal boil kryn tothora sa oil dalDein aur lemon bhi kat ke dal skty hyn agar lemon nhn hy tosirka add krdyn.

Tip no 4. Kbhi bho chawal ko over dum par na rkhyn.

Chef_From_Uae. @BornToCookGoodFood

Uae. Dubai

Tip no 2. Bassmati chawal ki timming 1 1/2 ghnta hoti hy jab ke sela chawal ki timming 2 ghanty. Is ka khyal rkhna bht ziada zarori hy. Is trhan ap ke chawal kbhi bhi khrab nbn hongy.

Tip no 3. Chawal khily khily rkhny ke lie jab chawal boil kryn tothora sa oil dalDein aur lemon bhi kat ke dal skty hyn agar lemon nhn hy tosirka add krdyn.

Tip no 4. Kbhi bho chawal ko over dum par na rkhyn.

Tip no 2. Bassmati chawal ki timming 1 1/2 ghnta hoti hy jab ke sela chawal ki timming 2 ghanty. Is ka khyal rkhna bht ziada zarori hy. Is trhan ap ke chawal kbhi bhi khrab nbn hongy.

Tip no 3. Chawal khily khily rkhny ke lie jab chawal boil kryn tothora sa oil dalDein aur lemon bhi kat ke dal skty hyn agar lemon nhn hy tosirka add krdyn.

Tip no 4. Kbhi bho chawal ko over dum par na rkhyn.

Saved

Ingredients

1 hr

4 to 5 servings

Mutton stock
1 kgmutton
1 bunchgarlic
12-13green cardamom
12-13cloves
1 stickcinnamon
1 teaspoonblack pepper
1big black cardamom
1 tablespooncumin seeds
1/2 tablespoonginger
1medium onion
to tasteSalt
Layering raita
1/2 cupcurd
5-6green chillies
1/2 tablespooncumin seeds
6-7green cardamom
1/2 teaspoonyellow food colour
1/2 teaspooncloves
1 tablespoonsugar
to tasteSalt
For rice
4 cuprice soaked (1 kg)
to tasteSalt
1/2 teaspoonblack pepper
2 tablespoonscumin seeds
12-13green cardmom
1big black cardmon
12-13cloves
1Cinnamon stick
1star
3 tablespoonskewra
Zaffran optional

Saved

Steps

1 hr

1

Sab se pehly mutton yakhni bnyn gy aik pot me mutton aur sary ingredients dal ke 3 se 4 glass pani dal ke pkny ke liye rakh dyn gyn.
2

Yakhni ko dhak ke pkayn gy ta ke ilachi ki khusbhu na nikly aur medium flame par pkyn gy ta ke mutton achy se tender hojaye. Aur ykhni bhi 1 glass ya 1/2 glass reh jay.
3

Dusri side par raita ready karyn gy blender jar me sary ingredients dal ke blend karlyn gy.
4

Ab chawal boil karyn gy. Chawal ka pani lein lyn gy us me sara khara gram masala add kardyn gy boil any ke liye chor dyngy jesy hi boil ajyga chawal boil karlyn gy. Aur 2 kani chor dyn gy. Pory boil nhn karny.
5

Boil hony ke bad sara pani nikal dyn gy aur phela dyn gy. Yakhni ko chek karty hyn mutton gal jany ke bad usy yakhni se nikal lyn gy.
6

Mutton ko separate karny ke bad yakhni ko chan lyn gy.
7

Chawal waly pot me mutton dalyn gy us ke uper raita dalyn gy phr kewra dalyn aur chawal dal ke flame on kardyn gy.
8

Aur ab rice ke uper jo ykhni bnai thi wo dalyn gy aur butter ya oil jo bhi ap dalna chahen wo dal ke low flame par dum dyn gy.
9

Mere pass zaffran tha to meny uper thora dal dia with yellow food colour. Dum lgany ke bad raity aur salad ke sath serve karyn.
10

Mutton zaffrani pulao is ready.