Badshahi Pulao

[KhUsHi]

Badshahi Pulao



Ingredients
Mutton (Legs and Chest Pieces) 700 grams
Ginger Garlic Paste 2-3 tbsp
Onion 2
Black Cardamoms 4-5
Fennel Seeds 1 tbsp
White Cumin Seeds 1 tbsp
Coriander Seeds 2 tbsp
Cinnamon 2-3 sticks
Star Anise 2-3
Clarified Butter ½ cup
For rice Bhaghar
Ingredients
Rice ½ kg
Yogurt 1 cup
Bay Leaves 3
Fried Onion 3
Vinegar 2 tbsp
Green Cardamom 8
Crushed Black Pepper 1 tsp
Green Chilies 6-8
Clarified Butter ½ cup
Salt as required
Method
For mutton stock : Take a cooking pan add ½ cup of clarified butter add 2 onions when its slightly brown add 2-3 tbsp of ginger galic paste add 700 grams of mutton (legs and chest), roasted when the mutton comes up the oil. Now prepare a small bag add 4-5 black cardamom, 1 tbsp of fennel seeds, 2 tbsp of coriander seeds, 1 tbsp of white cumin seeds, 2-3 star anise, 2-3 sticks of cinnamon tie up the bag and add as required water cook until the mutton is tender. Now separate the stock and mutton and discard the bag. For Baghar: take cooking pan add ½ cup of clarified butter add 3 onions when its golden brown take it out the ½ fried onion and spread it on the tissue paper now add 1 tsp of crushed black pepper, 8 green cardamoms , 3 bay leaves, 6-8 green chilies mix it well and roasted. Now add the mutton, add 1 cup of yogurt mix it well when yogurt is roasted add mutton stock in it when the mutton stock is boiling add ½ kg of sela rice mix it well cook until the water is dry add ½ fried onions, 2 tbsp of vinegar steam it when the steam is done take it out in a serving platter and serve it.

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[Aseer e Wafa]

Thanks for sharing

[intelligent086]