3mugs rice (wash and soak in luke warm water for 20 mins)
-2medium onion thin sliced
-1/4 cup oil
-5tbls yoghurt
-1tbsp black pepper/cloves together
-1tbsp ginger/garlic paste
-½ tsp dry coriander powder
¼ tsp garam masala
-3tsp salt
-heat the oil, give in the blackpepper/cloves
-fry the onion till brown NOT black
-this brown colour will give rice the due colour!!
-As onion gets fried,add in the meat and stir
-put the tblsp GG paste…..stir
-sprinkle the coriander powder….stir
-add in the yoghurt……stir
-when the meat turns into a fresh brown colour and the yoghurt dries up
-measure the ready soup (yakhni) and pour 4 glasses to the meat( if less then add water to cover it up)
-NOW add the salt, and bring all to boil
-drain the rice and add in the pot
-cook on a high flame and reduce heat gradually
-when the yakhni is only on the surface
-cover the pot with a wet cloth and set on dum on a low heat
-don’t break the dum before 15 mins
-open after that,sprinkle the garam masala and losen the rice from edges
-the polau is ready to serve…. …
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