Arabian Pulao
Ingredients
1 chicken raw or boiled mutton 3/4 kgs
3 medium size fresh tomatoes -chopped
1 big onion -chopped
2 tblsp cumin seeds - roasted slightly and grinded
1 tblsp cinamon -pwder
salt
crushed garlic and ginger paste
7 tblsp oil
3 tblsp ghee
2 mugs basmati rice
few whole pepper-corns, 2 cardamom pods and 3 bay leaves
4 mugs water
6 small potatoes - cut into halves
Method
- Heat oil/ghee.
- fry the onions slightly then add few whole pepper-corns, 2 cardamom
pods and 3 bay leaves cover.
- When the onions are slightly brown add the fresh tomatoes and the
cumin/cinamon pwdr. Fry till oil comes up then add the raw chicken and
potatoes when chicken is half done or till it's soup has dried out measure
in 4 mugs of water.
- When the water starts boiling ad the rice and salt.
- When the rice is done, or if still half done and the water has dried
out, pour little bit of some more water in a sprinkling method and cover
the pulau. When rice is done then place it into the oven for 30 minutes at
150 C.
- Serve with salaad or kachumber and yoghurt.
Note: The color of this dish will be slightly off color due to the dry
grinded ingridients so do not be put-off, the taste is great.
