approximately Gosht Motia Pulao Recipe: An hearty pulao bursting with wealthy flavours! Meat cooked in a bunch of spices, layered with rice, drizzled with a saffron syrup and topped with minced meatballs. This one's a pleasure for all meat fanatics!
- 150 Gram Minced meat paste
- 2 Onions (diced)
- 1/2 Kg Basmati rice
- 1/2 Kg Meat (cut into 2)
- 2 Tbsp Brown onion paste
- 6 Green cardamoms
- 6 Cloves
- 1/2 tsp Red chilli powder
- 1 Lemon juice
- 6 Black cardamoms
- 2 Cinnamon sticks
- 2 Split green chillies
- 1 Tbsp Mint leaves
- 150 Gram Yogurt
- 2 tsp Besan
- 1/4 tsp Mace and cardamom powder (each)
- Saffron (ground with a little water)
- 2 Bayleaf
- 4 Tbsp Ghee silver leaf (for decoration)
- 1 Tbsp Ginger and garlic paste
- 1 tsp Garam masala
- heat the ghee in a karahi.
- add 3 cloves, cardamoms, 1 cinnamon stick, 1 bay leaf followed by way of chopped onions.
- Fry for 5 minutes, upload the meat portions, ginger and garlic paste, chilli powder and salt.
- prepare dinner till the meat is 1/2 done.
- add shredded ginger, green chillies and a hundred and fifty gm curd.
- Then pour in enough water and simmer till the meat is smooth and the gravy receives thick.
- add cardamom, mace powder, saffron and mint leaves.
- In a pan of boiling water, add last cloves, green cardamoms, bay leaf, and cinnamon.
- Season it with salt, upload soaked rice and boil until half of cooked. stress.
- Spoon hot rice over cooked meat and pour over the saffron.
- Seal the lid with dough and cook on dum for 15 mins.
- in the meantime, make small balls out of the minced meat after mixing it with besan, curd and onion paste.
- Fry it in hot oil for five minutes, wrap it in silver leaf and set up over the pulao.
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