Pulao Zaffrani Recipe

Name: Pulao Zaffrani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boiled chops; 8 oz. boiled meat; 1 lb. ghee; 8 eggs, hard-boiled; 1 lb. onions, sliced and fried; 8 sultanas; 8 sliced and blanched almonds and pistachios; 3 bay leaves; 2 cups curd, beaten; 2 tbsp. whole garam masala; 1 tsp. ground garlic; 1 tsp. ground ginger; 1 lb. rice, parboiled; 2 tsp. saffron, fully soaked in milk and then ground; 1/2 cup milk

Servings: persons

1 lb. boiled chops
8 oz. boiled meat
1 lb. ghee
8 eggs, hard-boiled
1 lb. onions, sliced and fried
8 sultanas
8 sliced and blanched almonds and pistachios
3 bay leaves
2 cups curd, beaten
2 tbsp. whole garam masala
1 tsp. ground garlic
1 tsp. ground ginger
1 lb. rice, parboiled
2 tsp. saffron, fully soaked in milk and then ground
1/2 cup milk

1
First of all, heat ghee, fry eggs brown and remove.
2
Put in bay leaves and fry.
3
When brown, drain off half of the ghee and set it aside.
4
Now, in the heated ghee, add ginger and garlic and fry meat and chops until well browned.
5
Remove from heat, add the curds, slat, peper, garam masala, onions, eggs, sultanas and almonds.
6
Stir well.
7
Arrange the parboiled rice on top, pour heated ghee over the rice, and sprinkle with saffron milk.
8
Cover edges of pan with a paste of flour and water, and put over medium heat for 20 minutes.

4906

kcal

Calories

472

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. boiled chops, 8 oz. boiled meat, 1 lb. ghee, 8 eggs, hard-boiled, and more.

Yes, Pulao Zaffrani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulao Zaffrani

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