Estimated Preparation & Cooking Time: 1-1.5 hours | Serving: 6-7 Person.
COOKING METHOD
- In 7 cups of water add meat, garlic, ginger and Aasan Punjabi Pulao Mix. Cover and boil on low heat until the meat is completely tender and soft.
- Then remove the meat from the stock. Measure the stock and make it exactly equal to 6 full tea cups. If the stock is less then add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices.
- In hot ghee/oil fry onions until very light golden. Then add meat, green chillies and stock. Bring to boil.
- Drain the soaked rice thoroughly and stir it into the boiling meat and stock.
- Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pulao.
- Serve hot with Salad, Raita and Shami Kababs.
