Special Chutney Pulao – Food Fusion - Pakistani's No 1 Quick Recipe Platform
This Eid Special Special Chutney pulao recipe has a unique aroma and a very different cooking approach with cutney. #HappyCookingToYou #FoodFusion
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Cooking tools:
- Blender
- Blender jug
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Slotted spoon
- Spoon
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Skillet
- Kitchen towel
- Colander
- Kitchen timer
Ingredients
- Hara dhania (Fresh coriander) half bunch
- Podina (Mint leaves) ½ Cup
- Kari patta (Curry leaves) 8-10
- Lehsan (Garlic) cloves 6-7
- Hari mirch (Green chillies) 8-10
- Kayri (Raw mango) chopped ½ Cup
- Lemon juice 2-3 tbs
- Water ¼ Cup
- Mutton mix boti 600g
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) ½ tbs or to taste
- Water 1 & ½ litre (6 Cups)
- Ghee (Clarified butter) ½ Cup
- Pyaz (Onion) sliced 2 medium
- Laung (Cloves) 4-5
- Darchini (Cinnamon sticks) 2-3
- Sabut kali mirch (Black peppercorns) 12-15
- Badi elaichi (Black cardamom) 1
- Sabut lal mirch (Button red chillies) 7-8
- Zeera (Cumin seeds) 1 tsp
- Tez patta (Bay leaves) 2
- Tamatar (Tomatoes) sliced 2 medium
- Dahi (Yogurt) whisked ½ Cup
- Saunf (Fennel seeds) crushed 1 & ½ tsp
- Garam masala powder ½ tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
- Hari mirch (Green chillies) slit 6-7
- Pyaz (Onion) fried
- Hara dhania (Fresh coriander) chopped
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