Punjabi Pulao

Recipe:

1: in a large pan add the meat, onions, ginger & garlic paste, green chillies, cumin seeds, coriander seeds, fennel seeds,  black pepper corns, cloves, green cardamom whole, salt, red chilli powder, cinnamon stick, water mix well and wait for a boil on high flame.

2: when it starts to boil cover and cook on low to medium till the meat is completely cooked and the stock is made.

 3: now wash the rice and soak it for 1/2 hour.

 4: when the meat is cooked strain the stock in a bowl, discard the spices and take out the meat and keep aside.

 5: then in a large pot heat the oil with the black pepper corns, cloves, green cardamom whole, cinnamon stick , cumin seeds, ginger & garlic paste, onions and cook on high flame till golden brown.

 6: then add the yogurt, fresh ginger mix well then add the meat, dried plums, green chillies, salt, mace powder, nutmeg powder, kewra water, mix well on high flame.

 7: now add the rice and the stock mix well and cook on high flame, when a boil comes cover and cook till all the stock dries.

 8: when the water dries sprinkle the food colour and  with a tea towel cover the lid and simmer for first 10 minutes high flame and then 5 minutes on low flame.

 9:  garnish it with fried onions serve hot.

 NOTE: for best results the stock should not be more than 1 1/2 inch over the rice

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 4: Eggs Recipes

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 COOK WITH FAIZA