15 minPrep
40 minCook
55 minTotal
4Servings
450Kcal
Ingredients
- —Any red meat of your choice (I have used lamb meat) : 1/2 kg.
- —Basmati long grain rice : 350 grams.
- —Green chilies : 3 to 4 (slit in between)
- —Onion : 2 medium (thinly sliced)
- —Garlic : 3 to 4 cloves.(peeled)
- —Star anise : 4 to 5
- —fennel seeds ( saunf) : 2 tablespoon
- —Coriander seeds : 2 tablespoons.
- —Green chilies : 3 to 4 slit in the middle.
- —Plums : 100 grams.
- —Turmeric : 1TBSP (tablespoon)
- —Saffron : 1 packet ( soaked in milk and kept ready at the side: (milk 2 to 3 tablespoon. )
- —Ghee : 1/2 cup
- to tasteSalt :
- —Water : 2 cups.
- —Muslin cloth : To strain.
- ——
Instructions
- Heat the pan,on medium flame, add the ghee(1/4th cup) when it gets heated add the thinly sliced onions and chopped garlic to it.
- Saute well till they are golden brown and give that amazing aroma,once done add the meat to it ( wash the meat well under running water to remove all impurities.) Stir,till the meat changes color to brown and the raw smell is gone.
- Now using the muslin cloth,make a purse of it,in it add the fennel seeds (saunf) and coriander seeds,tie it well and put it in the vessel along with the meat.
- After adding the spice bag to the meat,add turmeric, salt to taste, and add all the whole spices of your choice.
- Cover and cook for 3 minutes roughly for all the spices to get infused in the meat.
- After 3 minutes add 2 glasses of water,stir and cook till the meat becomes tender. ( not fall apart. )till about 35 to 40 minutes, check the water level and the consistency in between.
- Once the meat has become tender, infused with all the juices and aroma of the spices,add the long grained basmati rice.( previously soaked.) Along with the slit green chilies. Spread the rice evenly on the meat.
- Cook till the rice blooms and starts to rise up,at this stage add the plums and saffron generously and mix well.
- Simmer on low flame for 8 to 10 minutes or until done.
- Garnish with your favorite ingredients and condiments.You are ready to serve and dish it out.Your Zaffrani Pulao is ready.
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