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Published on 16 Mar 2014 | over 3 years ago

Dear friends presenting Mutton Pulao || Traditional Authentic Recipe
(Copy Right Protected) INGREDIENTS: MUTTON (preferred): 1 1/2 Kg with some fat. Or Beef (2nd option): 1 1/2 kg
Rice: SELA or BASMATI (Extra Long Grain High Quality): 1 Kg {SOAKED FOR 1 HOUR} (AFTER MANY EXPERIENCES SELA IS BETTER FOR THIS RECIPE THAN BASAMATI)

SPICES FOR YAKHNI:
Onion Whole Peeled: 2 medium size
Lehsan(Garlic) ki Gaththi: non peeled: 1 big size
Coriander seeds: 3 Tbsp Full
Sounf (Fennel seeds): 4 tbsp Full
Cinnamon Stick: 2 three inch size
Cumin Seeds: 1 tbsp full
Black Cardamom: 5
Green Cardamom: 15
Black pepper whole: 1 tbsp full
Laong (Cloves) 1/2 tbsp
Ginger whole peeled: 2 pieces of 2"
Tez Patta (Bay Leaves): 4
Salt: 2 table spoon Full

PULAO MASALAH INGREDIENTS

Ghee(preferred) or oil (optional): 1 Cup
Dahi (Yogurt): 300 gm
Yellow Onion Sliced: 300 gm
Ginger paste: 3 tbsp full
Garlic paste: 2 tbsp full
Shah Zeera (Black Cumin): 1 tbsp (whole or ground)
Green cardamom: 10
Black cardamon: 4
Cloves: 15
Black pepper whole: 1/2 tbsp
Dar Chini(Cinnamon Stick) 1 of 3" long
Tez patta: 3
Green Cardamom powder: 1 Tbsp
Basic Garam Masala ground: 2 tbsp full
Sounf (Fennel) Powder: 2 tbsp full
Javetri Powder: 1/4 tbsp
Jyfal Powder: 1/4 tbsp
Kewdra Water: 6 tbsp

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