Recipe of Award-winning Pulao Biryani

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The ingredients needed to make Pulao Biryani:

1. Take 7-8 Hari elaichi (Green cardamom)
2. Make ready 2 Badi elaichi (Black cardamom)
3. Take 10-12 Laung (Cloves)
4. Make ready 2 Darchini (Cinnamon sticks)
5. Prepare 7-8 Sabut kali mirch (Black peppercorns)
6. Make ready 1/2 Jaifil (Nutmeg)
7. Make ready 1 tsp Zeera (Cumin seeds)
8. Prepare 1 tbs Saunf (Fennel seeds)
9. Make ready 1/2 kg Chicken boneless boti
10. Make ready 2 tbs Adrak lehsan paste (Ginger garlic paste)
11. Take Pyaz (Onion) 1 small
12. Prepare Namak (Salt) 1 & ½ tsp or to taste
13. Take 1/4 Cup Ghee
14. Get Pani (Water) 1 litre or as required
15. Get 3/4 Cup Doodh (Milk)
16. Make ready Lal mirch powder (Red chilli powder) 1 tbs or to taste
17. Take 1/2 tsp Zeera powder (Cumin powder)
18. Prepare 1/2 tsp Javatri powder (Mace powder)
19. Make ready 1 tsp Kali mirch powder (Black pepper powder)
20. Prepare 1/2 tsp Haldee powder (Turmeric powder)
21. Prepare 1/2 tsp Jaifil powder (Nutmeg powder)
22. Prepare 1/2 tbs Kewra water
23. Make ready 2 tbs Lemon juice
24. Get Pyaz (Onion) fried 1 medium
25. Prepare Chawal (Rice) ½ kg (soaked & boiled)
26. Take 2 tbs Pani (Water)
27. Take 1/2 tsp Zarda ka rang (Yellow food colour)
28. Get Pyaz (Onion) fried 1 medium
29. Prepare 1 tbs Ghee

While pulao is typically served as a side-dish or a part meal. These Biryani/pulao are very easy to make one pot meal with great taste and flavor. And also it doesn't require any special side dishes simply a Raita is enough and makes a grand meal… Biryani and Pulao are two different types of food dishes. It has since garnered quite a reputation and a dedicated following.

Instructions to make Pulao Biryani:

1. Directions: - -On muslin cloth,add add green cardamom,black cardamom,cloves,cinnamon sticks,black peppercorns, nutmeg,cumin seeds,fennel seeds,tie and make a potli (bouquet garni) & set aside. - -In pot,add chicken ginger garlic paste,onion,salt,ghee and mix well until colour changes.
2. Add water and potli (bouquet garni),mix well and bring it to boil,cover and cook on low flame until meat is tender and 1 & ½ cups stock remains. - -Remove potli (bouquet garni) and discard it. - -In separate pot,add milk and heat it. - -Add cream,red chilli powder,cumin powder,mace powder,black pepper powder,turmeric powder and nutmeg powder,mix well and cook for 3-4 minutes. - -Now add boiled mutton with stock and mix well.
3. Add kewra water and mix well,cover & cook for 4-5 minutes then cook on high flame until oil separates. - -Add lemon juice and mix well. - -Add fried onion and boiled rice. - -Dissolve yellow food colour in kewra water and mix well & drizzle over it. - -Add fried onion and ghee,cover and cook on low flame for 6-8 minutes

And also it doesn't require any special side dishes simply a Raita is enough and makes a grand meal… Biryani and Pulao are two different types of food dishes. It has since garnered quite a reputation and a dedicated following. Pulao, on the other hand, has various origins. The pulao is, of course, one of the oldest dishes that seem to have existed through large parts of the world, particularly in central Asia. So, is it possible that the rice-based dish traveled from ancient India.

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