0 0
NATIONAL’S KASHMIRI PULAO RECIPE

NATIONAL’S KASHMIRI PULAO RECIPE

Cuisine:

    Ingredients

    Directions

    Share

    Directions

    For Meatballs:

    • In a bowl, add ground beef, chopped onion, chopped green chilies, National Salt, National Corn Flour, yogurt, chopped coriander, chopped ginger and mix them together.
    • Make meat balls out of it.

    For Pulao:

    • For Beef Stock: Bring the water to boiling point, add beef bones, whole onion, garlic cloves, ginger, fennel seeds, National Pulao Mix and cook for 2 hours straight on low flame. Now strain the stock and save it.
    • In a pan, heat ghee and add National Ginger Garlic Paste, sauté for half a minute. Now add green chilies cracked, beef stock and let it boil.
    • Add the meat balls and cook them for 4-6 minutes. Now add the rice and cook them on medium flame.
    • Turn the flame to low and simmer for 10 mins.
    • When ready, roast the almonds, pistachios, and walnuts in 1 tsp ghee and add as topping on the rice.
    (Visited 10,390 times, 1 visits today)

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    next
    Dahi Baray Recipe by Uzma Sehar
    • 10,390 Views
    • 55 min
    • Serves 2
    • Medium

    Share it on your social network:

    Or you can just copy and share this url

    Ingredients

    Adjust Servings:

    Nutritional information

    516 kcal
    calories
    22.49 g
    Protein:
    32.64 g
    Fat:
    71.2 g
    Carbohydrates:
    27.4 g
    Fiber
    Na1221 mg
    Sodium,
    3.41 g
    Sugars

    Bookmark this recipe

    You need to login or register to bookmark/favorite this content.

    next
    Dahi Baray Recipe by Uzma Sehar

    Add Your Comment

    eight − 1 =

    More Recipes

    [catlist id="4678" post_type="osetin_recipe" numberposts=5 excerpt=yes thumbnail=yes thumbnail_size=large]