Tayyebeh

Pulao is great.

I've never had ONE good Biryani in my entire life...-.-

mrskhushi

Biryani

Ali Usman

Do we put chalgozey, badam and kismish in Pulao or Biryani??

bubblegum

^erm...i think you have those on a zarda?

Mostar95

Thanks a lot. At least someone tried it.


Here's my sister's (and mine as well) pulao recipe.


Meat beef or lamb 1 kg
Rice basmati 750 grams

Boil the meat in 5-6 glass of water with

Saunf: 3 tablespoon
Whole corriander: 3 tablespoon
Whole zeera: 1 teaspoon
One oninon: thinly sliced
Garlic: on whole bulb (unpeeled and intact together)
Salt: 1 tablespoon

Note: if you do not see the risk of chemical contamination, you put and tight the stuff in pieace of cloth. Otherwise you can just put in the pot.

Boil this yakhni till water reduces to 2-3 glasses and meat is tender and meat takes the taste of saunf and whole corriander.

Then throw away the corriander, zeera and saunf. Separate the meat. Squeeze the garlic into the broth.

Fry one big onion in 3/4 cup of oil till golden brown, separate the onion and now put 1 tablespoon of ginger/garlic paste and fry it with the meat alongwith whole garam masala comprising tez paat, black pepper, cloves and zeera. The put 250 grams of yougurt (blend 10 green chillies in it) and cook till water evaporates.

Now put the rice which have been saoked for about 30 minutes in room temperature water. Use the broth water and make up any defficieny. The perfect quantity of the water is 1.85 times of the rice. Also add salt to taste for rice. Cook till rice are almost done and then simmer for 5 minutes after adding kewra and zarda colour. Then serve with the fried onions.


Note: for chicken pulao, add chicken into the boiling broth after an 45 mins.

Sara516

omg i just had like the BEST biryani today.....mmmmm

sparkle_dust786

Has any1 tried Laziza brand biryani masala? any good?

Pareezay

Speaking of biryanis, that is one thing Im famous for in my family/inlaws/friends. My brother's friends have told me that I cook it even better than their mom's.. now that's something, eh? Im generally a good cook but don't think I make anything else as yummy as the biryani.

njgal

^ share recipe please (if you don't mind sharing family secret recipes)

Spock

Pulao, two places that know how to make 'em right...

Jehangir Murgh Pallayo in Faisalabad

Savor Foods Rawalpindi/Islamabad (owned by a Faisalabadi guy)

mysti

with biryani usually the rice is cooked separately - but in pulaao once the meat and the stock is made u add rice to it -

the past 2 times ive made biryani theyve come out totally finger licking good! my secret "shan sindhi biryani mix" - i add potatoes to it and the way they ask u to layer all the rice on top of the meat masala works out soooooo much better than the one layer meat, one layer rice thingy oh and the whole packet is used for 3 cups of rice, no more, no less otherwise it wont taste good - I add 1.5 tsp's of salt to the meat and 1 tsp of salt to the rice water (when boiling) and that way the masala tastes just amazing


happy cooking everyone

Sarsaparilla

100% agree. It is very difficult to make a good biryani. Most biryanis are dry and with uneven mixing of the masalas.Pulaos on the other hand are easier to make and chawal absorbs the masalas better in pulao than in biryani. In my opinion, biryanis are over-rated although I have had some great biryanis in Chandani Chowk in New Delhi and in Bhendi bazaar in Mumbai. I am not naive enough to call alani falani biryani the best in the world though. How do I even know what kind of biryani some ex-Lahorewalla makes in Johannsburgh with wilderbeist meat?

NaMaan

I AGREE