Скачать или смотреть Wazwan Pulao Recipe by Food Fusion

If you haven’t tasted this Kashmiri Wazwan Pulao yet, you’re missing out! A royal feast for every table. #HappyCookingToYou #FoodFusion #araywahh

Written Recipe: https://bit.ly/4nM3FQb

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00:00 Intro
00:10 Prepare Mutton stock
00:40 Fry Nuts
00:57 Prepare Pulao
02:12 Serve
02:20 Array Wahh!

Serves 5-6
Recipe in English:

Ingredients:
-Mutton mix boti 500g
-Water 1 litre
-Himalayan pink salt 1 tbs or to taste
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Ghee (Clarified butter) 2 tbs
-Kaju (Cashew nuts) 2 tbs
-Badam (Almonds) sliced 2 tbs
-Sukha nariyal (Dried coconut) 2 tbs
-Kishmish (Raisins) 2 tbs
-Ghee (Clarified butter) ¼ Cup or as required
-Pyaz (Onion) sliced 1 medium
-Saunf (Fennel seeds) 2 tbs
-Laung (Cloves) 3-4
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamoms) 2-3
-Sabut kali mirch (Black peppercorns) 10-12
-Hari elaichi (Green cardamom) 5-6
-Zeera (Cumin seeds) ½ tbs
-Chawal (Rice) sella 500g (soaked for 1 hour)
-Himalayan pink salt 1 tsp or to taste
-Pyaz (Onion) fried

Directions:
-In a pot,add mutton,water & bring it to boil then remove scum.
-Add pink salt,ginger garlic paste & mix well,cover & cook on low flame until mutton is tender (1 hour).
-Take out mutton pieces then strain stock & set aside for later use.
-In a pot,add clarified butter & let it melt.
-Add cashew nuts,almonds,dried coconut,raisins,mix well & fry on medium flame until golden & set aside.
-In a pot,add clarified butter & let it melt.
-Add onion & fry on medium flame until golden.
-In a muslin cloth,add fennel seeds,cloves,cinnamon sticks,black cardamom,black peppercorns,green cardamom,cumin seeds,tie properly to make a bouquet garni (potli) & set side.
-Add reserved mutton stock,potli & bring it to boil,cover & cook on low flame for 8-10 minutes.
-Remove potli,add rice & mix well.
-Add pink salt,mix well & cook on medium flame until water is reduced (4-5 minutes).
-Add boiled mutton pieces & mix well.
-Add fried nuts,cover & steam cook on low flame for 8-10 minutes.
-Garnish with fried onion & serve!


Recipe in Urdu:

Ajza:
-Mutton mix boti 500g
-Water 1 litre
-Himalayan pink salt 1 tbs or to taste
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Ghee (Clarified butter) 2 tbs
-Kaju (Cashew nuts) 2 tbs
-Badam (Almonds) sliced 2 tbs
-Sukha nariyal (Dried coconut) 2 tbs
-Kishmish (Raisins) 2 tbs
-Ghee (Clarified butter) ¼ Cup or as required
-Pyaz (Onion) sliced 1 medium
-Saunf (Fennel seeds) 2 tbs
-Laung (Cloves) 3-4
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamoms) 2-3
-Sabut kali mirch (Black peppercorns) 10-12
-Hari elaichi (Green cardamom) 5-6
-Zeera (Cumin seeds) ½ tbs
-Chawal (Rice) sella 500g (soaked for 1 hour)
-Himalayan pink salt 1 tsp or to taste
-Pyaz (Onion) fried

Directions:
-Pot mein mutton aur pani dal ker ubal lein aur scum ko remove ker lein.
-Pink salt aur adrak lehsan paste dal ker ache tarhan mix karein aur dhak ker halki ancch per mutton gul janay tak paka lein (1 hour).
-Mutton pieces ko nikal ker stock ko strain ker lein aur bad mein use kernay kliya side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Kaju,badam,sukha nariyal aur kishmish dal ker ache tarhan mix karein aur darimiyani ancch per golden ho janay tak fry ker lein & side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Pyaz dal dein aur golden ho janay tak fry ker lein.
-Malmal ka kapray mein saunf,laung,darchini,badi elaichi,sabut kali mirch,hari elaichi aur zeera dal dein aur properly tie ker ka bouquet garni (potli) bana lein aur side per rakh dein.
-Reserved mutton yakhni dal ker ubal lein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
-Potli ko remove ker lein aur chawal dal ker ache tarhan mix ker lein.
-Pink salt dal ker ache tarhan mix karein aur darmiyani ancch per pani reduce ho janay tak paka lein (4-5 minutes).
-Boiled mutton pieces dal ker ache tarhan mix ker lein.
-Fried nuts dal ker dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein.
-Fried pyaz sa garnish ker ka serve karein!