Himalayan Pink Salt, Red Chilli, Cumin, Black Pepper, Brown Cardamom, Clove, Cinnamon, Coriander, Ginger, Garlic, Citric Acid (E-330).
Beef/Mutton/Chicken 750g – 1Kg
Tomato (medium) (sliced) 3 pcs / 250g
Ginger Paste 1½ tbsp
Oil/Ghee 1 Cup / 200ml
Basmati Rice (soaked for 30 minutes) 600–750g
Garlic Paste 1½ tbsp
Yogurt (whipped) 1 Cup / 200g
Tavaazo Yakjni Pulao Masala 1 packet – 50g
In a pan, add 3–4 glasses of water for chicken and 6–7 glasses of water for beef or mutton.
Add 1 tablespoon each of ginger, garlic paste, and Tavaazo Yakjni Pulao Masala. Cover and cook on medium heat until the meat becomes tender.
When half of stock remains, strain the stock and keep meat; discard the residue spices.
Heat oil/ghee, fry onions until they become golden. Take out half of the onions and set aside.
Fry the remaining ginger, garlic paste, and meat in the same oil or ghee with the same onions for 2–3 minutes.
Add yogurt, stir continuously, and cook for 5 minutes. Then add stock, boil on high flame, and add soaked rice. Cover and cook on medium flame. When the water is reduced, cook on low flame for 15 minutes. When the rice is cooked, spread the fried onion. Mix well and turn off the flame.
* Serve with raita and fresh salad, along with Shami kabab and green chutney.
