Rani Pasand Pulao

By Ahmed on Mar 21, 2012 | In Rice, Biryani, Pulao Recipes, Recipes in English

Indian:- , ,

Preparation Time:  20 - 25 Minutes
Cook Time:  45 - 50 Minutes
Serve Persons:  4-6 persons
Recipe Name :  Rani Pasand Pulao
Prepared by :  Chef Shireen Anwar
Recipe Source:  Masala Mornings on Masala Cooking TV Channel

Rani Pasand Pulao is a dish fairly common in North India. This is a rice and mutton preparation that is added flavor of cashew nuts, almonds, pistachio's and saffron. A truly aromatic and delicious nutty biryani recipe for you to try out and enjoy.

Rani Pasand Pulao Ingredients

  • Mutton 1/2 kg
  • Rice 1/2 kg
  • Cashew nuts fried 15
  • Yogurt 1 1/2 cup
  • Ginger garlic paste 1 tsp
  • Chilli powder 1 tsp
  • Whole spices mix 1 tbsp
  • Lukewarm milk 1 tbsp
  • All spice 1/2 tsp
  • Salt 2 tsp
  • Almonds and pistachio (sliced) 3 tbsp
  • Saffron 1/2 tsp
  • Onion (chopped) 1 cup
  • Oil 1/2 cup

Rani Pasand Pulao Cooking Directions

  1. Soak saffron in lukewarm milk. Heat oil, fry chopped onion till golden brown.

  2. Then add mutton fry for 5 minutes.

  3. Add whole spices, ginger garlic paste, yogurt, chilli powder and salt. Fry well.

  4. Add 2 cups of water cover and cook till mutton tender.

  5. Add soaked rice with 2 cups of water, cover and cook till rice and meat done.

  6. Lastly add saffron and milk mixture.

  7. Then remove rice in a serving platter, topped with fried cashew nuts, almonds and pistachio.

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