hey all !!
So today i made hyderabadi pulao, which i have been planning to make for quite sometime. I got this recipe from a family friend, Iqra, who herself is a fabulous cook. Thank u sooo much for the recipe, this one is definitely a keeper !!
I used mutton in this recipe, if you dont like it, you can absolutely use chicken, there is no hard and fast rule to anything :D Just have fun with it :D and i'm sorry for the crappy photos this time, no electricity, took all the photos in emergency light :D
The base of this pulao is to make a fragrant and flavorful stock.
So for the pulao you'll need:
(i'm writing the exact measurement that i used, this recipe can serve approximately 8-10 persons)
(For the stock):
Mutton/Chicken : 1 kg
Sabut dhaniya : 2 tbsp
Salt : to taste
Onion : 1 large or 2 medium
Dried plum (alo bukhara) : 3-4
Garlic : 1 whole clove.
Rice : 3/4 kg (750 gm) that makes around 21/2 glasses.
Tomatoes : 2 large or 3 medium
Green chilies : 10-12
Yogurt : 1 pao (250 gm)
All spice (garam masala) :1 tsp
Ginger garlic paste : 1 tsp
Fennel Seed (Saunf) : 1 tbsp roasted and crushed
Zeera : 1 tsp
Whole red pepper : 4-5
Mint : a few leaves
Coriander : 1 few leaves
Browned onion : 1 small
Add all the stock ingredients in a pateeli and leave for cook on low flame for 45 to 50 minutes or till the meat is tender.
Clean and soak rice in water for 30 minutes.
Cut tomatoes and chilies. Keep Aside.
To the yogurt add fennel seed, whole red pepper, zeera, all spice and ginger garlic paste...
...mix and keep aside.
Heat approx 1/2 a cup of oil add tomatoes, chilies...
...and the yogurt mixture, bhono-fy ( :D) till the oil is released.
Than fish out the mutton from the stock and add it in the masala. Mix.
add rice, mix a little...
Than add 5 glasses of the stock (It will always be double than the amount of rice you are using)
Cook till the water almost evaporates and the rice are cooked.
Add coriander, mint...
...and fried onions. Put on dam for 10 minutes.
Serve and get ready to be praised !!