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Nali Pulao Recipe

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Person

Time

1:00 - 0:20

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8702

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Submited by

maira iqbal from Lahore

Ingredients

1/2 kg Mutton bone marrow
2 Beef bone marrow
1/2 kg Rice
250 gm Yogurt
2 Onion
2-3 Green chilies
2 tbsp Ginger garlic paste
2-3 Bay leaves
2 Onions
4-5 Cloves
3-4 Cardamom
2-3 Cinnamon
1 tsp Cumin
1 tsp Black pepper chopped
1 tsp Black pepper
1/2 cup Ghee
to taste Salt

Method

Heat the ghee in a pan , fry one chopped onion till they turn golden brown. Remove and place them on an absorbent paper.
Then fry the bay leaves, cardamom, cinnamon, clove and cumin in a same pan. Put mutton bone marrow with ginger garlic paste and water as required and fry until the mutton bone marrow tenders. Now separate the stock and discard the spices.
Heat the ghee in a separate pan and fry the remaining chopped onions until they turn light brown in color. Then add green chilies, yogurt, chopped black pepper, black pepper cloves and salt. Fry till the oil starts to separate.
Add the stock when it starts to boil add the fried mutton bone marrow, beef bone marrow and the rice.
Mix all the ingredients cover and simmer until the rice is done. Dish out and garnish with the brown onions .

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