ZamZam Pulao or Cocktail Pulao

Name: ZamZam Pulao or Cocktail Pulao
Cuisine: Indian
Ingredients: 500 gms rice; 350 gms mutton with bones; 350 gms chicken with bones; 1 onion; 1 tomato; 2-3 green chillies; 3 large potatoes cut into wedges; 3 tbsp spring onion greens; as needed Whole garam masala; 2 tsp garam masala powder; 3 tbsp ginger garlic paste; 1 tsp Kewda water; 100 gms curd; 1/4 cup milk; as per taste Salt; 2 Green chillies; 8-10 curry leaves; 3 eggs boiled; 250 gms mince(chicken/mutton); 1 tbsp coriander leaves; 1 tbsp mint leaves; 1/2 tsp red chilli powder; 1/4 tsp pepper powder; as per taste Salt; jeera powder/ cumin powder; 2 tbsp fried onion(crushed); 1 tsp ginger garlic paste

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#riceisthebest
This is a combination pulao. Made using mutton, chicken, meatballs/ kofta, fried colourful potatoes and basmati rice. The best part is it does not have many masalas added to it but still gives an amazing taste.

Asiyah Naveed Roghay @asiyah_roghay

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Ingredients

500 gmsrice
350 gmsmutton with bones
350 gmschicken with bones
1onion
1tomato
2-3green chillies
3 large potatoes cut into wedges
3 tbspspring onion greens
as neededWhole garam masala
2 tspgaram masala powder
3 tbspginger garlic paste
1 tspKewda water
100 gmscurd
1/4 cupmilk
as per tasteSalt
2Green chillies
8-10curry leaves
3eggs boiled
For meatballs/ kofta :
250 gmsmince(chicken/mutton)
1 tbspcoriander leaves
1 tbspmint leaves
1/2 tspred chilli powder
1/4 tsppepper powder
as per tasteSalt
jeera powder/ cumin powder
2 tbspfried onion(crushed)
1 tspginger garlic paste

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Steps

1

For meat balls : Mix all the ingredients mentioned under meatballs section and let the Keema marinate for one hour. Make balls and deep fry and set aside.
2

Soak rice in water. Boil and cut eggs into half. Divide the potato wedges in 3 parts and soak them in 3 bowls of water. Add yellow, green and red food colouring to these three bowls. Keep soaked for one hour and then strain and deep fry and set aside.
3

Prepare two potlis using garam masala divided amongst them, 1/2 onion and 1 tbsp of ginger garlic paste in each potli.
4

Boil the chicken with one potli, salt and 2 to 3 cups of water. Cook till chicken is tender. Strain and save the stock(yakhni)
5

Boil the mutton similarly and strain and save the stock(yakhni)
6

Heat oil in a vessel. Add curry leaves and let them splutter. Now add ginger garlic paste and saute for a minute. Add chicken and mutton pieces and saute for 5 minutes. Add the chopped tomato and cook for 2 minutes. Add the rice and fry for a few minutes. Now add the stock saved from the chicken and mutton. You can add more water according to your rice quantity over here and also adjust the salt. Let the water boil. Beat the curd and add to the rice.
7

Add milk, Kewda water, garam masala and cook till the water almost dries up. Now add the meatballs and give the rice a good mix. Layer the colour filter fried potatoes on top and also the boiled and sliced eggs. Sprinkle some spring onion greens. Cover and simmer on low heat for 5 to 8 minutes. Enjoy with raita of your choice.