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Danda Pulao Recipe By Chef Zakir

Danda Pulao recipe by Chef Zakir. This delightful Main Course recipe of Danda Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:15

Comments

Views

5331

Rating

Submited by

Badra from Gujrat

Ingredients

Bong nalli 2
Medium sized onion 2
Red chilies 4-5
Water 2 glasses
Yogurt 125g
Oil 1/2cup
Rice 300g
Fennel seeds 2tbsp
Coriander seeds 2tbsp
Ginger garlic paste 2tbsp
Muslin cloth as required
Whole all spice as required
Salt as required

Method

Heat oil in a deep skillet, add the ginger garlic paste, finely sliced onions, the spice bag containing fennel seeds and whole coriander, whole red chilies, whole garam masala and salt Mix well
Add the mutton and add 2 glasses of water cover and simmer for 15-20 minutes or until the meat is tender and 1-1/2glass of stock is left
Now add the green chilies and yogurt and cook for another two minutes
As the stock is boiling add the rice.
When the rice is nice and fluffy, mix all the contents of the skillet, cover and simmer for 8-10 minutes
The danda pulao is ready to serve

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Reviews & Discussions

Cooking on Eid is truly hectic. Especially when you don’t know so many good dishes. I liked this Danda Pulao recipe that looks easy to make and all the ingredients are available in market. I will do my grocery shopping soon and will make it on Eid. Thanks for sharing.

Hizaqat, Faisalabad
Wed 31 Aug, 2016