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Recipes >> Chef Gulzar Hussain Recipes > Nali Pulao by Chef Gulzar Hussain

Nali Pulao

Nali Pulao
Prep Time
Cook Time

1 hour

Pulao is most tasty rice dish prepared with mutton or beef stock and masala addition. Its specially cooked on eid occasion or often on weekends and sundays. It goes with raita and kamchomar salad.
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Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
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  • Mutton bone marrow ½ kg
  • Beef bone marrow 2
  • Sella rice ½
  • Yogurt 250 grams
  • Onion 2
  • Green chilies 2-3
  • Onions 2
  • Ginger garlic paste 2tbsp
  • Beli leaves 2-3
  • Cloves 4-5
  • Cardamom 4-3
  • Cinnamon 2-3
  • Cumin 1tsp
  • Black pepper powder 1tsp
  • Black pepper 1tsp
  • Ghee ½ cup
  • Salt to taste

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Cooking Directions

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

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

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

  4. Now separate the stock and discard the spices.

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

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

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

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

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

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