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Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Acher Gosht Recpie

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Achar Gosht Masala
Short Describtion
Shan Achar Gosht mix helps you recreate the authentic traditional taste of Achar Gosht with its perfect blend of rich, aromatic and tangy spices.

Ingredient

“Salt, Red Chilli, Turmeric, Mustard, Nigella, Coriander, Cumin, Mango Powder, Paprika, Garlic, Papaya, Fenugreek, Ginger, Clove, Green Cardamom, Artificial Pickle Flavoring

Serving Suggestion
“Garnish with green coriander. Serve with naan, chapati or plain rice. Serving for 6 – 8 people. (1 packet 50g)”

Preparation Time
50 minutes for chicken, 1 – 2 hours for Beef/Mutton


STEPS OF COOKING
In 2 – 3 tbsp lemon juice add 1 – 2 tbsp Mehran Achar Gosht Masala, mix well and serve in green chillies (cut in long strips) and keep aside.
Heat oil/ghee and fry onion until it becomes transparent. Add beef/mutton/chicken, Mehran Ginger & Garlic Paste then fry for 1 – 2 minutes. Add tomatoes & remaining Mehran Achar Gosht Masala and fry for 2 – 3 minutes. Add yogurt and mix well. Now add 1 cup of water, cover and cook until meat becomes tender (In case of mutton/beef, add 2 – 3 cups of water).
When oil/ghee separates, place green chillies,
cover and cook on low heat for 10 minutes. Add lemon juice and remove.

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