Special Pulao Biryani Recipe By Food Fusion
Lets put an end to the Lahore Karachi debate. Here is Special Pulao Biryani, the best of both worlds in one great recipe. #HappyCookingToYou
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Stockpot
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Colander
- Kitchen towel
Ingredients
- Hari elaichi (Green cardamom) 7-8
- Badi elaichi (Black cardamom) 2
- Laung (Cloves) 10-12
- Darchini (Cinnamon sticks) 2
- Sabut kali mirch (Black peppercorns) 7-8
- Jaifil (Nutmeg) ½
- Zeera (Cumin seeds) 1 tsp
- Saunf (Fennel seeds) 1 tbs
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pyaz (Onion) 1 small
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee ¼ Cup
- Pani (Water) 1 litre or as required
- Doodh (Milk) ¾ Cup
- Cream ¼ Cup
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Zeera powder (Cumin powder) ½ tsp
- Javatri powder (Mace powder) ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Jaifil powder (Nutmeg powder) ½ tsp
- Kewra water ½ tbs
- Lemon juice 2 tbs
- Pyaz (Onion) fried 1 medium
- Chawal (Rice) sella ½ kg (soaked & boiled)
- Pani (Water) 2 tbs
- Zarda ka rang (Yellow food color) ½ tsp
- Ghee 1 tbs
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