Peshawari Golden pulao

Peshawari Style Golden Pulao Recipe for you to try this weekend. #HappyCookingToYou #FoodFusion #Pulao #Rice

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-Ghee 2 tbs

-Laung (Cloves) 4-5

-Zeera (Cumin seeds) 1 tsp

-Beef mix boti 750g

-Adrak lehsan paste (Ginger Garlic paste) 2 tbs

-Namak (Salt) 1 tbs or to taste

-Lal mirch (Red chilli) crushed 1 & ½ tsp

-Sabut dhania (Coriander seeds) 1 tbs

-Ajwain (Carom seeds) ¼ tsp

-Water 2 litre

-Sabut kali mirch (Black peppercorns) ½ tbs

-Darchini (Cinnamon sticks) 2-3

-Hari elaichi (Green cardamom) 4-5

-Badi elaichi (Black cardamom) 2-3

-Zeera (Cumin seeds) ½ tbs

-Ghee ½ Cup

-Pyaz (Onion) sliced 1 medium

-Kishmish (Raisins) ½ Cup

-Safed chanay (Chickpeas) boiled 1 Cup

-Chawal (Rice) Sella 750g (soaked for 1 hour)

-Kishmish (Raisins) fried



-In a pot,add ghee & let it melt.

-Add cloves,cumin seeds & mix well.

-Add beef mix boti & mix well until it changes color.

-Add ginger garlic paste,mix well & cook for 2-3 minutes.

-Add salt,red chilli crushed,coriander seeds,carom seeds & mix well.

-Add water,mix well & bring it to boil,cover & cook on low flame until meat is tender (40-45 minutes).

-Take out cooked meat & set aside (approx. 3 Cups of stock should remain) & reserve it for later use.

-In a spice mixer,add black peppercorns,cinnamon sticks,green cardamom,black cardamom,cumin seeds,grind coarsely & set aside.

-In a pot,add ghee & let it melt.

-Add onion & fry until light golden.

-Add raisins & mix well for 30 seconds.

-Add boiled chickpeas & mix well.

-Add ground spices (reserve approx. 1 & ½ tbs for later use) & mix well.

-Add soaked rice & mix well.

-Add reserved stock and mix well,bring it to boil and cook on high flame for 3-4 minutes.

-Now add cooked meat,sprinkle reserved ground spices (1 tsp),cover with kitchen cloth & lid and cook on high flame for 2 minutes to build up steam then steam cook on low flame for 8-10 minutes.

-Mix well & serve!

Recipe By: Kanwal Mohsin

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