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Ingredients
6 servings
Instructions
Step 1
Soak the rice: Place the rice in a bowl and cover it with water. Let it soak for about 30 minutes. This will help to soften the rice and ensure even cooking.
Step 2
Heat up oil: In a pot, heat up the oil over medium heat.
Step 3
Fry the onions: Add the sliced onions to the pot and fry them until they become slightly golden brown. This will enhance the flavor and aroma of the pulao.
Step 4
Add tomatoes, salt, chili powder, and crushed chillies: Once the onions are golden brown, add the chopped tomatoes, salt, chili powder, and crushed chillies to the pot. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften.
Step 5
Add dried plums, cumin powder, coriander powder, and garam masala: Next, add the dried plums, cumin powder, coriander powder, and garam masala to the pot. Cook until the oil separates from the mixture. This indicates that the spices have been properly cooked.
Step 6
Add crushed ginger & garlic, green chillies, and mutton stock: Once the oil has separated, add the crushed ginger and garlic, green chillies, and mutton stock to the pot. Bring the mixture to a boil.
Step 7
Add soaked rice: Drain the soaked rice and add it to the pot. Stir well to ensure that the rice is coated with the flavorful mixture. Continue cooking until most of the water has evaporated and the rice is almost cooked.
Step 8
Cover and cook: Cover the pot with a tea towel and secure it with a lid. This will help to trap the steam and ensure that the rice cooks evenly. Cook the pulao on low heat for about 25 minutes, or until the rice is fully cooked and fluffy.
Step 9
Serve: Once the pulao is cooked, remove the lid and fluff the rice with a fork. Serve the pulao with steamed chicken and shami kabab. You can also enjoy it with salad and raita for a complete and delicious meal.
Step 10
Note: If you need the recipes for steamed chicken and shami kabab, please refer to the previous videos mentioned.
Step 11
Enjoy your homemade pulao!
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