Estimated Preparation & Cooking Time: 1-1.5 hours | Serving: 6-7 Person.
COOKING METHOD
- In 4-5 glasses of water add meat (For Beef / Mutton add 6-7 glasses of water), ½ tablespoon ginger and garlic paste and Aasan yakhni pulao masala. Cover and cook on medium heat until meat is completely tender and soft (Ensure that when the meat is tender water should remain about 4 glasses, if less then add the desired quantity of water). Strain the stock and keep meat aside.
- Heat oil, fry onions until light golden. Then take out half quantity of onions and keep aside.
- In the same oil /ghee and onion, add remaining ginger paste, garlic paste and meat, fry for 2-3 minutes. Add green chillies and yogurt, stir continuously and cook for 5 minutes. Add stock, boil on high heat.
- Drain the soaked rice thoroughly and stir it into the boiling meat & stock.
- Cover tightly and cook undisturbed on low heat for exactly 20 minutes. When rice is cooked, spread the fried onions. Remove from heat and mix the Pulao before serving.
- Serve with Raita, Fresh salad and Shami kabab.
- Garnish with finely chopped green chilies, ginger Julienne and lemon for taste. Serve hot with naan.
