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