Pulao Zaffrani

by Kathleen Morrison

Servings:

INGREDIENTS

1/2 kg. boiled chops
250 grams boiled meat
500 grams ghee
8 eggs, hard-boiled
1/2 kg. onions, sliced and fried
8 sultanas
8 sliced and blanched almonds and pistachios
3 bay leaves
2 cups curd, beaten
2 tbsp. whole garam masala
1 tsp. ground garlic
1 tsp. ground ginger
1/2 kg. rice, parboiled
2 tsp. saffron, fully soaked in milk and then ground
1/2 cup milk

INSTRUCTIONS

First of all, heat ghee, fry eggs brown and remove. Put in bay leaves and fry. When brown, drain off half of the ghee and set it aside. Now, in the heated ghee, add ginger and garlic and fry meat and chops until well browned. Remove from heat, add the curds, slat, peper, garam masala, onions, eggs, sultanas and almonds. Stir well. Arrange the parboiled rice on top, pour heated ghee over the rice, and sprinkle with saffron milk. Cover edges of pan with a paste of flour and water, and put over medium heat for 20 minutes.

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Tagged: indian, pullao add tags

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