Mughlai Pulao Nargasi by Chef Shireen Anwar

By on September 7, 2011

Ingredients

Boiled mutton ½ kg
Brown onion 1 cup
Bay leaves 2
Boiled eggs 4
Boiled rice ½ kg
Milk ½ cup
Oil ¾ cup
Yogurt 1 ½ cup
Salt 1 tsp heaped
Black pepper 1 tsp heaped
All spice 1 tsp
Whole all spice 1 tsp
Kewra 1 tbsp
Saffron ½ tsp
Ginger garlic paste 2 tsp heaped
Almonds sliced and fried 4 tbsp

Method

Heat ¾ cup oil, add 1 tsp whole spices, 2 bay leaves, 2 tsp ginger garlic paste and ½ kg boiled mutton, fry till light golden, remove from fire, add 1 ½ cup yogurt, 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup brown onion and 4 boiled eggs, mix well, spread boiled rice on top, sprinkle ½ tsp saffron mixed with ½ cup milk and 1 tbsp kewra, cover and cook for 15 minutes on low flame.