Afghani Parda Pulao – Food Fusion - Pakistani's No 1 Quick Recipe Platform
A great new twist to our Afghani Pulao. Perfect for dawats and gatherings. "Afghani Parda Pulao" #HappyCookingToYou #FoodFusion #7up
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Cooking tools:
- Spice grinder
- Pastry brush
- Pot
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Measuring spoon
- Measuring cup
Ingredients
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) 1 tsp
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3-4
- Ghee (Clarified butter) 2 tbs
- Gajar (Carrots) julienne 400g
- Sugar 1 & ½ tbs
- Ghee (Clarified butter) 1-2 tbs
- Munakka (Black raisins) 5 tbs
- Ghee (Clarified butter) ½ Cup or as required
- Pyaz (Onion) sliced 2 medium
- Mutton shanks 750g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Water 4 Cups
- Chawal (Rice) Sella ½ kg (soaked for 1 hour)
- Rolled dough
- Fried raisins
- Badam (Almonds) soaked 18-20
- Fried carrots
- Cooked rice
- Reserved spice mix
- Cooked meat
- Spice mix
- Anday ki zardi (Egg yolk) 1
- Doodh (Milk) 1 tbs
- Kalay & Safed til (Black & white sesame seeds)
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