| Rice, Biryani, & Pulao |
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چاول٬ بریانی اور پلاؤ |
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Deghi zarda
(by muneeba khan
from karachi)
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3169
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Ingredients:
• Sela rice ½ kg soaked for 4 hours
• Yellow color ¼ tsp
• Green cardamom 6
• Salt ¼ tsp
• Cloves 6
• Orange peel 1 tbsp
• Sugar ½ kg
• Ghee ½ cup
• Kewra water 1 tbsp
• Almonds and pistachio sliced ½ cup
• Ashrafis red and green ½ cup chopped
• Khoya 250gm
• Gulab jamun 125 gm
• Cham cham 125 gm
• Silver waraq 2 roll
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Method:
1. Soaked sela rice for 4 to 5 hours, in a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange
2. peel, cook rice till fully done, drain and keep aside, in a pan heat ½ cup ghee add sugar with ½ cup water, cook stirring
3. till boiling and sugar dissolves completely, add in the boiled rice, mix well, cook on high flame uncovered for 10 minutes
4. till water dries then lower flame and leave it on dum over a tawa for 15 minutes. Add kewra water remove in a large platter
5. serve garnished with almonds and pistachio, ashrafis, khoya, gulab jamun and cham cham.
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