AHMED COOKBOOK

Pullao Biryani

 (Serves 5 to 6)

 

INGREDIENTS QUANTITY
Meat (Mutton / Chicken / Beef) (500-750 gm) Small cubes
Rice (Basmati) (500-750 gm) (Pre Soaked for 20-30 minutes)
Onions (Thin Slices) 2 Nos. (100-125gm)
Ginger (Paste) 1 Tbsp
Garlic (Paste) 1 Tbsp
Fresh Milk (½-¾) Cup (200gms)
Yoghurt (Beaten) 1 cup (200gms)
Oil / Ghee 1 cup (175gms)
Yellow Food color As Required
AHMED Pullao Biryani Masala 1 Packet (75g)

 

 

Cooking Procedure

 

  1. In hot oil fry Onion slices till golden then remove 2 Tspn oil & small Quantity of fried Onion, keep aside.
  2. In the remaining Oil/Ghee add chicken & stir fry at high Flame, for (2-3) Minutes then add ginger, garlic, AHMED pullao Biryani Masala & fry (Add ¼ Cup of water if required.
  3. Add yoghurt Cook at low flame to till Meat become tender or Oil separate from the masala.
  4. Separately boil the rice in (12-14) glass of water, (2-3) Tbsp salt, to till half tender, drain out extra quantity of water.
  5. Add boiled rice over the chicken, then add milk food color & fried onion with oil, and simmer at low flame for (10-15) minutes.

Delicious AHMED Pullao Biryani is ready, Serve with Raita & salad.

 

NOTE:

For Milder Hotness:

For those who take mild chilies & salt, half the quantity of the given recipe spices can be used. Salt may be to the requirement.

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