Panjabi Akhani Pulav

INGREDIENTS

Meat 750gcubes with bones
Rice, Basmati 750gwashed & soaked for 30 minutes
Onions 4 medium/400gfinely sliced
Ginger Paste 3 tablespoons
Garlic Paste 2 tablespoons
Oil / ghee (Clarified butter) 1½ cups
Shan Punjabi Yakhni Pilau 1 packetHaldi povdar 1 teaspoonRed chili powder 1 teaspoonYellow food colour haf teaspoon.carrot cubes haf cupPeas haf cup4 pateto cubes

METHOD

In 7 cups of water add meat, garlic, ginger and Shan Punjabi Yakhni Pilau Mix. All dry ingredients also 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 add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices.In hot ghee (Clarified butter)/oil fry onions until very light golden. Then add meat and stock. Bring to boil.Drain the soaked rice thoroughly and stir it into the boiling meat and stock. Add vegetables also Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pilau.

INFO & TIPS

from.shan pkt

POSTED ON

04 Mar 2018

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