Mughlai Pulao

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Mughlai Pulao is a spicy dinner recipe. Learn how to make/prepare Mughali Pulao by following this comfortable recipe.
   
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• 1 Chicken, cleaned and cut
• 1 kg Mutton, minced
• 2 Cups cleared up butter
• 4 Big sized onions, minced
• 1/4 kg Curd (yoghurt)
• 1/2 kg Rice
• 1/2 tablespoon Saffron
• Few chopped up and deep-fried almonds
• 4 Bay leaves
• 1" Cinnamon piece
• 5 Cloves
• 5 Cardamoms
• 5 Peppercorns
• 3 Garlic pods
• 1" Ginger piece
• 1 tablespoon Red chilli powder
• 2 tablespoon Coriander powder
• 1 tablespoon Cumin powder
• 1/4 tablespoon Turmeric powder
• 1 tablespoon Salt
Grind garlic, ginger, chilli powder, coriander, turmeric and cumin powder to a fine paste.
Now heat up 4 tbsp butter and fry 2 onions until brown.
Add one-half of the whole spices and then add chicken and meat. Let it brown.
Add ground spices and fry for a few minutes.
Add 2 cups red-hot water cover and cook until chicken is tender.
Beat the curd with saffron and add to chicken.
Cook revealed for 10 minutes.
Remove from burn and keep aside.
Now heat up the left over butter and fry bay leaves and the left over whole spices.
Add left over onions and brownish them well.
Add rice and fry until brown.
Add enough water to cook rice and add salt.
Spread a layer of rice on a flat serving up dish and then a layer of meat.
Repeat with one more layer of each.
Garnish with almonds.
Mughlai Pulao is ready.
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