Dear friends presenting PERFECT DEGI PULAO MASALA. Now making fine quality Degi Pulao is much much easier than traditional way. Time saving. Less work. Copyright Protected.
This Pulao Masala is best for 1.5 Kg Mutton or Beef with Bones and with 1.25 Kg Extra long grain BASMATI rice soaked in water for 4 hours.
RECIPE CARD:
GROUND SPICES: Salt: 2 Tbsp or to taste, Onion Powder: 3 Tbsp,
Ginger Powder: 1.5 Tbsp, Garlic Powder: 1.5 Tbsp. Fennel Powder: 3 Tbsp
Whole Spices to be fine ground: Cumin Seeds: 1 Tbsp,
Black Pepper: 1/2 Tbsp, Green Cardamom: 25, Black Cardamom: 3,
Star Anis: 2, Javetri (Mace) 3 Flacks, Jyfal (Netmug) 1/2 Ball, Cloves: 12,
Whole Spices will be used WHOLE: Coriander Seeds: 4 Tbsp,
Cinnamon Stick: 3 of 2 Inches, Bay Leaves: 4
Zafran Assence: 3 to 4 drops
COOKING: For Yakhni: Water: 3 liters. For Masala: Oil: 1.5 Cups,
Sliced Onion: 300 Gm, Ginger Paste: 2 Tbsp, Garlic Paste: 2 Tbsp,
For DUM: Ghee/Oil: 1/2 cups, Kewda Water: 5 Tbsp, Fried Onion

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