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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Krealy Gousht Recipe

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How to make krealy Gousht Recipe 



INGREDIENTS:                        Mutton half kg

  • Ginger garlic 1 tbsp
  • Salt 1 tsp
  • Chili powder 1 tsp
  • Turmeric half tsp
  • Coriander powder 1 tsp
  • Whole spices 1 tbsp
  • Sliced onion 2 + 2
  • Oil half cup + half cup
  • 3 sliced tomatoes
  • Green chilies 6 cut into length wise slices
  • Karela half kg pealed sliced boiled and fried


METHOD:

  1. Boil mutton with ginger garlic paste, salt, red chili, turmeric, dhania powder, whole spices, 2 sliced onion and 2 cups water.
  2. Cover and cook till tender.
  3. Cut karelas into slices rubbed with salt.
  4. Leave it for 1 hour. Wash well and squeeze and dry.
  5. Fry in oil till light golden.
  6. Remove karela and add the same oil to the mutton fry well.
  7. Add chopped tomatoes, 2 sliced onion and green chilies and fry well.
  8. Cover and cook on low flame till done.
  9. Karela Gosht is ready to serve with roti.

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