QUEEN VICTORIA
Age: 124
7821 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Nawabi Pulao (Hyderabadi Meal) Ingredients:
Chicken ; - 1/2 kg
Mutton - 1/4 kg
Curd &n bsp; - 1 cup
Milk &n bsp; - 1 cup
Rice &n bsp; &n bsp;- 1/2 kg
Eggs &n bsp; &n bsp;- 2
Onions - 3
Shelled green peas - 1/2 cup
Pod garlic - 1
Big piece of ginger - 1
Rose water & nbsp;
Oil for frying
Salt to taste
Method:
Wash rice and soak in water for 15 minutes. Cook it with salt and water. Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left. Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, the black gram dal and the fenugreek and mix them with turmeric powder and asafoetida. Fry the mustard, pieces of dry chillies, bengal gram, cashew nuts in gingely oil, add the tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix the rice and the ghee.
hasb e haal shair yaad aa gaya tha so likh diya
