Junglee Pulao

[FaZi KhaN]

Junglee Pulao

1 INGREDIENTS

* 2 cups Basmati Rice (washed well & drained)
* 1 kilogram Chicken or Mutton
* 2 large Onion (thinly sliced)
* 2 large Tomatoes (chopped)
* 2 Bay Leaves (Tezz Pattay)
* 3 Big Black Cardamoms (Bari Kaali Ilaichi)
* 1 (2" piece) of Cinnamon Stick (Dal Cheeni)
* 8 Cloves (Loung)
* 1 tsp. of Peppercorns (Saabut Kaali Mirch)
* ½ tsp. Cumin Powder (Pisa Zeera)
* ½ tsp. Coriander Powder (Pisa Dhania)
* ½ tsp. Allspice (Pisa Garam Masala)
* ¾ tsp. Turmeric Powder (Pisi Haldi)
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* Salt (to taste)
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
* 4 tbsp. Clarified Butter (Ghee) or Cooking Oil
* 3 cups Water

2 COOKING DIRECTIONS

1.Wash meat well. In a large pot, combine: meat, 4 cups water, and bay leaves. Bring to a boil and turn heat to medium and let meat cook covered until it is well done and water has completely dried. (If the meat has cooked but the water has not evaporated then turn heat to high and continue to fry meat until the water has completely dried.) Turn off heat and set aside.
2. Separately in a deep frying pan, heat a little clarified butter or cooking oil until well hot. Add all whole masalas and fry until they splutter. Add onions and fry until they turn brown. Add ginger paste, garlic paste, and tomatoes and mix. Add all of the rest powdered masala and fry masala well by adding a bit of water to avoid sticking/burning as needed.
3. Add cilantro/coriander leaves and continue to fry well until the clarified butter or oil starts to separate from the masala (a sign that the masala is well fried.) Add rice and fry for a minute or two or until the colour changes a bit. Add the cooked meat and 3 cups of water and mix. When water comes to a boil, lower heat and let rice simmer until they are well done and water has completely dried.

[B@b@ Ki Guriy@]

Yummy recipe mager Jungle main tu aur bhi bohat se cheezain hotee hain woh kahan hain ?

[FaZi KhaN]

Abi filhal ye kha lo ahista ahista baqi b aati jaye gi

[B@b@ Ki Guriy@]

baqee se Kia matlab? yane K Main Jo Jo Kuch bhi Jungle main paia jata hay sab kha lon?

[TiNa KhaN]

Nice one.
Chalo shabash ab paka k b khelao

[FaZi KhaN]

@Ayesha... Nahi ji sab kuch khany ki zarorat nahi hai kam kam ki cheeZen kawongi app

@Tina ji tusi ko wady wala thanks
aur Q nahi janab tusi awoo tu sahi apne pally pally hathon se khilawonga

[Momin]

Ingredients

• 1 cup rice, uncooked
• 1 medium onion, chopped
• 1/2 cup ghee or butter or margarine
• 1/2 cup raisins (optional)
• 2 teaspoons instant chicken bouillon
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 2 1/4 cups water, boiling
• 1/4 cup slivered almond, toasted

Directions

1. 1
   
   Cook and stir rice and onion in ghee until rice is yellow and onion is tender.
2. 2
   
   Stir in raisins, bouillon, curry powder and salt.
3. 3
   
   Pour into ungreased 1 1/2 quart casserole. Stir in water.
4. 4
   
   Cover and cook in 350 degree oven until liquid is absorbed, 25 to 30 minutes.
5. 5
   
   Stir in almonds.

[Momin]

This is a well-loved street food in India! Made from rice and mixed vegetables all stir-fried together on a large griddle-like pan called a Tava, it makes for a delicious and very satisfying meal. You can use almost any vegetable you like for this recipe. I prefer french beans (sliced thinly), peas, carrots (sliced into matchstick shape), tiny florets of cauliflower or broccoli, potato (diced very small or sliced thinly) and red or green bell peppers (sliced thinly). Combine these or others in any proportion that suits you best. This recipe will serve 2-3 people.
Ingredients:

• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 1 green chilli chopped fine
• 1 large onion chopped very fine
• 1 large tomato chopped fine
• 1 tsp garlic paste
• 1/2 tsp ginger paste
• 2 tsps Paav Bhaaji Masala (see link below for recipe to make your own)
• 2 cups mixed vegetable (as mentioned above in introduction to this recipe)
• 3 cups cooked rice (preferably a long-grained rice like Basmati)
• Salt to taste
• 1/4 cup chopped fresh coriander leaves to garnish
• Wedges of lime/ lemon to garnish

Preparation:

• Heat the oil on a large Tava on high heat (you can also use a Wok for this).
• Add the chopped green chillies and fry for 30 seconds. They will soon stop spluttering.
• Add the chopped onion and fry till soft.
• Add the chopped tomato, garlic and ginger pastes and fry for 2-3 minutes. Stir almost continuously with a slotted spoon using a mashing motion. The tomato should start to turn pulpy by now.
• Add the Paav Bhaaji Masala now and stir well. Fry for 1 minute.
• Add the mixed vegetables and stir well. Reduce heat to medium. If using a Tava, pull the entire mixture to the center and cover with a domed metal dish. If using a Wok, cover now. Cook till the vegetable are soft. Remove the cover.
• Add the rice now and stir well (but gently so as not to mash the cooked vegetables) to mix all ingredients. Add salt to taste. Stir some more and turn off heat.
• Plate out single serves and garnish with a sprinkling of chopped coriander and wedges of lime. Serve hot.

[Momin]

Mutton Pulao
Hotel Opal is widely known for it's fabulously tasty food.My Uncle and his partners go to great lengths in their efforts to ensure the quality of food served there.This Pulao is the well loved and popular and is eaten with the famous Kolhapuri Pandhara(White)Rassa.

Ingredients

• 500gms.Goat Meat(Lamb/Beef)
  500gms(approx.3 cups).Short Grained Fragrant Rice(Ambey Mohur/Surti Kolam/Ghansaal)
  0.25tsp.Turmeric Powder
  50gms.Ginger-Garlic Paste
  100gms Shallots(Red Onions)
  1cup Cashew Nuts
  6cups Water
  0.5cup Sunflower Oil
  SEASONING SPICES
  2tbsps.Ghee(Clarified Butter)
  1.5tsp.Carraway Seeds(Shahi Jeera/Kaala Jeera)
  8-10whole Cloves(Lavang/Laung)
  6-7 whole Green Cardamoms(Hirvi Velchi/Hari Ilaichi)
  2-3 pieces1"Cinnamon Bark(Dalchini/Taj)
  2 Bay Leaves(Tamaal Patra/Tez Patta)
  1 whole Star Anise(Badayan/Badam Phool)

Directions
Pick,clean and wash the Rice.Drain out all the Water and set aside for 30minutes.
Cut Meat into 1"pieces and wash.Marinate in Ginger-Garlic Paste and Salt to taste for 30minutes.
Slice Shallots into long thin strips and separate the layers.Deep fry he Cashews and Shallot Strips crisp and golden.Drain on paper towels.
In a Pressure Pan heat 1tbsp.Oil and lower flame.Sprinkle Turmeric Powder and add the marinated Meat.Fry for 4-5 minutes.Add 2cups Water and pressure cook for 2-3 whistles.When cool drain the 2cups of Stock and set aside.
Heat Ghee in a Wok and add the Seasoning Spices.Add the drained Rice and saute till golden.Add 4cups hot water and 2cups Stock.Cook on high flame till the liquid is reduced to half.Lower flame and stir in the cooked Meat.Adjust the Salt to taste.Cover and cook till all the liquid is absorbed and the Rice is fully cooked.Garnish with finely chopped Coriander Leaves,fried Shallots and the fried halved Cashews. Serve hot.

Number of Servings: 8

[FaZi KhaN]

WaH NB app ne tu kamal kar diYa VerY koooooooooool