Make this Bakra Eid truly special with this stunning Uzbeki Pilaf (Pulao) — slow-cooked with tender meat, aromatic spices & perfectly fluffy rice, this is the showstopper recipe your Eid dawat deserves! #happycookingtoyou #digitalammi #araywahh #foodfusion #bakraeid
Ingredients:
-Ghee (Clarified butter) ½ Cup
-Pyaz (Onion) sliced 2 medium
-Mutton bong (Shank) large pieces 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Gajar (Carrot) julienne 1 & ½ Cup
-Iodized Himalayan pink salt 1 tbs or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Water 4 & ½ Cup
-Chawal (Rice) sella 500g (soaked for 2 hours)
-Kali kishmish (Black raisins) 1 & ½ tbs
-Kishmish (Raisins) 1 & ½ tbs
-Iodized Himalayan pink salt (for adjustment) to taste
-Lehsan (Garlic) 2 bulbs
Directions:
-In a cooking pot,add clarified butter & let it melt.
-Add onion,mix well & fry on medium flame for 2-3 minutes.
-Add mutton,ginger garlic paste & mix well until it changes color.
-Add carrot,pink salt,cumin seeds,turmeric powder,black pepper crushed & mix well.
-Add water,mix well,bring it to boil,cover & cook on low flame until meat is tender (40-45 minutes).
-Add rice,black raisins,raisins,mix well & cook on high flame for 2-3 minutes.
-Adjust salt to taste if required & mix well.
-Add garlic bulb,cover & steam cook on low flame for 15-20 minutes.
-Serve with raita & salad!
