Recipe by cuisine expert: Amber Inam
Photos by: Aiman Inam
Ingredients:
1 kg Beef
1 kg Basmati Rice
2 tbsps Green Chilies paste
1 cup Yogurt
½-cup Plum (aloo Bukhara)
2 tbsps Salt
2 tbsps Fennel Seeds
2 tbsps Whole Coriander
1 tbsp Cumin
1 tbsp All Spices
5 Bay Leaves
½-cup Onion (sliced and fried)
1 Onion whole
1 Garlic whole
1 tbsp Ginger-Garlic paste
6 cups Water
½-cup Oil
Method:
- Add water, salt, meat, fennel seeds, whole coriander, onion and garlic whole and bay leaves in a pan and cook it on medium flame till the meat gets tenderized and you have left 4 cups of stock.
- Heat oil in a pan and add half of fried onion including ginger garlic past. Now add all spices and cumin and stir the mixture for 5 minutes on medium flame.
- Separate the meat from the stock and add into the mixture.
- Add chili paste, plums and yogurt and stir the mixture for 10 minutes on high flame.
- Take out the meat from the mixture and add stock and rice and cook it on high flame for 10 minutes and cover the lid and leave it on low flame for 10 minutes.
- In a serving tray, add rice on the bottom and put meat on it. Sprinkle the remaining fried onions on top. Masala Pulao is ready!
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