December 25, 2017
INGREDIENTS
½ kg rice
½ kg boneless mutton
2 onions
1 cup peas
4 green chilies
25 grams almonds
25 grams pistachio
2 tbsp ginger garlic paste
250 grams yogurt
4 eggs
2 tbsp kewra
Whole garam masala as required
Salt to taste
¼ cup oil
½ kg boneless mutton
2 onions
1 cup peas
4 green chilies
25 grams almonds
25 grams pistachio
2 tbsp ginger garlic paste
250 grams yogurt
4 eggs
2 tbsp kewra
Whole garam masala as required
Salt to taste
¼ cup oil
METHOD
Fry onion, and add whole garam masala and ginger garlic paste.
Cook for a few minutes and add small pieces of mutton.
Again give some time for cooking and add yogurt, green chilies, peas and salt.
Leave it on a low flame.
When meat is tender, add one glass of water, rice, almonds and pistachio.
When rice reach upper surface of the pot then add 2 raw eggs and kewra.
Put on dam for 8 to 10 minutes.
Nawabi Pulao is ready to serve.
Cook for a few minutes and add small pieces of mutton.
Again give some time for cooking and add yogurt, green chilies, peas and salt.
Leave it on a low flame.
When meat is tender, add one glass of water, rice, almonds and pistachio.
When rice reach upper surface of the pot then add 2 raw eggs and kewra.
Put on dam for 8 to 10 minutes.
Nawabi Pulao is ready to serve.
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