A hearty pulao full of rich flavors! Meat cooked in a myriad of spices, covered with rice, garnished with saffron syrup and topped with minced meatballs. It's a delight for all meat lovers!
Preparation time: 20 minutes
Cooking time: 1 hour
1/2 Kg Basmati rice;
1/2 kg Meat cut into 2;
150 gram Minced meat paste;
2 diced Onions;
2 tbsp Brown onion paste;
6 Green cardamoms;
6 Black cardamoms;
2 Cinnamon sticks;
1/2 tsp Red chilli powder;
1 Lemon juice;
2 Split green chillies;
1 tbsp Mint leaves;
Saffron ground with a little water;
1 tbsp Ginger and garlic paste;
150 gram Yogurt;
2 tsp Besan;
1/4 tsp Mace and cardamom powder (each);
1 tsp Garam masala;
4 tbsp Ghee silver leaf (for decoration).
How to cook?
First heat oil in kadai.
Now Add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by chopped onions. Fry for 5-6 minutes. Add the meat pieces, ginger and garlic paste, chilli powder and salt.
Cook till meat is half done.
Add the chopped ginger, green chillies and 150 g of curd.
Pour in adequate water and simmer till the meat gets tender and gravy gets thick.
Add cardamom, mace powder, saffron and mint leaves.
In a pan of boiling water, add the rest of the cloves, green cardamoms, bay leaf and cinnamon.
Season with salt, add the soaked rice and boil until half cooked. Strain water.
Pour the hot rice over the cooked meat and pour the saffron over it.
Close the lid with dough and cook on the dum for 15 minutes.
Meanwhile, make small balls from minced meatballs after mixing it with besan, curd and onion paste.
Fry it in boiling oil for 5 minutes, wrap it in silver foil and place it on the pulao.
Tried this recipe?
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