Pulao Zaffrani

Recipe Ingredients

1/2		Boiled chops
250		Boiled meat
500		Ghee
8		Hard-boiled eggs
1/2		Onions - (sliced and fried)
8		Sultanas
8		Sliced and blanched almonds and pistachios
3		Fried bay leaves
2 cups	474ml	Beaten curd
2 tablespoons	30ml	Whole garam masala
1 teaspoon	5ml	Ground garlic
1 teaspoon	5ml	Ground ginger
1/2		Parboiled rice
2 teaspoons	10ml	Saffron - fully soaked in milk and ground
1/2 cup	118ml	Milk

Recipe Instructions

First of all, heat ghee and fry eggs brown and remove. Put in bay leaves and fry. When brown, drain off half of the ghee and keep it aside. Now, in the heated ghee, add ginger and garlic and fry meat and chops till 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 mts.

Source:
"How To Make Good Curries" by Helen Lawson

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