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Rainbow Pulav

Oct-07-2016
Rukhsar Khan
30 minutes
Prep Time
60 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Rainbow Pulav RECIPE

Meat pulav wid indian masalas and colours.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Medium
  • Eid
  • North Indian
  • Sauteeing
  • Main Dish

Ingredients Serving: 8

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

Instructions

  1. Heat 1 tbsp oil in a wok & fry the potatoes & dry fruits & keep aside.
  2. 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.
  3. When the onion becomes golden, add the ginger garlic paste, green chillies & dhania & garam masala powder & salt, saute them for a while.
  4. Now add the meat in it & let it get done on slow flame.
  5. When the meat gets tender or almost done then add tomatoes, potatoes & yoghurt.
  6. Let them simmer. When the meat & potatoes are done, add water as required & let the water boil.
  7. 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.
  8. Now when the water evaporates, just before keeping our pulav on dum, add ghee & colour & some dry fruits for decoration over it.
  9. 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.
  10. Serve hot wid yoghurt or lemon salad (kachumbar).

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