Nali Pulao

In a pan golden brown the onion with hot ghee and set aside.

Then fry beli leaves, cardamom, cinnamon, clove and cumin in a same pan.

Put mutton and beef bone marrow with ginger garlic paste and water as per required and fry it.

Now separate the stock and discard the spices.

Heat the ghee in a separate pan and fry onion in it.

Then add green chilies, yogurt, black pepper, black pepper, cloves, and salt in a pan.

And put the stock, mutton and beef bone marrow with rice and mix it properly.

Cook uncover on medium flame till boiling starts and stock dries.

Cover lid and simmer for 15 mins dish out and sprinkle brown onion.