Sultanpuri Pulav
Method:
- 500 g. biryani rice - wash and drain.
- 500 g. mutton - washed and cut up --- pressure cook the mutton
with 1 cup water + 5 crushed cardamoms + 1 bay leaf + 2 small sticks
of cinnamon + 1 small sliced onion+ salt to taste.
- Remove mutton from the soup. Reserve the soup.
- Fry in 2 table spoons oil + 1 tbsp. ghee -1 large sliced onion +
10 garlic pods and 1 good pc. of ginger sliced all finely, till
golden brown - now add the pressure cooked mutton and fry that too
till brown and giving off a nice aroma.
- Put one layer of rice in rice cooker then spread this fried
mixture over it. Add the second layer
of rice.
- Measure the soup and make up the quantity with hot water but the
quantity should be 3/4 cup
less. When the rice is almost cooked add 3/4 cup of hot milk in
which a few strands of zaffron
have been dissolved. Let it complete the cooking time.
- Open the cooker and fork the rice gently. Serve hot with
curd/onion/green chillie katchumba.
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