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Pulao Zaffrani

Cuisine: Indian
Type: Vegetables
Serves: 1 people

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 474mlBeaten curd
2 tablespoons 30mlWhole garam masala
1 teaspoon 5mlGround garlic
1 teaspoon 5mlGround ginger
1/2   Parboiled rice
2 teaspoons 10mlSaffron - fully soaked in milk and ground
1/2 cup 118mlMilk

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.

"How To Make Good Curries" by Helen Lawson


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