Name: Rainbow Pulav recipe by Rukhsar Khan at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Meat : 2 kgs; Rice : 1 1/4 kgs; oil as required; Ghee (Desi/Dalda) 3-4 small tblspn; Akkha G.M : As Required; Potatoes : 2-3; Onion : 5-6; G.G paste : 3-4 scoops; Green chilly : as required; Dhania powder : 3-4 tspn; G.M powder : 1 tspn; Salt to taste; Tomato : 3-4; Yoghurt : 2 tbsp; Food colour : Green, Yellow & Orange; Dry fruits : Golden Browned as required; coriander leaves as required

Ingredients Serving: 8

Meat : 2 kgs
Rice : 1 1/4 kgs
oil as required
Ghee (Desi/Dalda) 3-4 small tblspn
Akkha G.M : As Required
Potatoes : 2-3
Onion : 5-6
G.G paste : 3-4 scoops
Green chilly : as required
Dhania powder : 3-4 tspn
G.M powder : 1 tspn
Salt to taste
Tomato : 3-4
Yoghurt : 2 tbsp
Food colour : Green, Yellow & Orange
Dry fruits : Golden Browned as required
coriander leaves as required

Instructions

Heat 1 tbsp oil in a wok & fry the potatoes & dry fruits & keep aside.
Now, add the remaining oil & add the akkha garam masalas (zeera, dalchini, laung, kaali mirch, badi & choti elaichi, javitri, phool, tez patta). After 2 seconds add onion sliced.
When the onion becomes golden, add the ginger garlic paste, green chillies & dhania & garam masala powder & salt, saute them for a while.
Now add the meat in it & let it get done on slow flame.
When the meat gets tender or almost done then add tomatoes, potatoes & yoghurt.
Let them simmer. When the meat & potatoes are done, add water as required & let the water boil.
Till then wash the rice. Then as the water boils, add the rice & also add some dry red chillies & roasted dry fruits into the wok; adjust the salt in it.
Now when the water evaporates, just before keeping our pulav on dum, add ghee & colour & some dry fruits for decoration over it.
Keep the pulav on dum by covering the lid of it with a cotton cloth so that our pulav gets properly done. Switch the flame off after 15-20 mins.
Serve hot wid yoghurt or lemon salad (kachumbar).

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