Zamzam Pulao
Preparation…. prepare each ingredient and collect all in a big plate .
cut potatoes into wedges and divide into 3 portions , add red food colour to 1 and green to second , add yellow to third . Fry each batch of coloured potatoes separately and keep aside
Boil 2 eggs , remove skin , fry till golden (plz be careful while frying as a few bubbles of oil burst while frying ) cut the fried eggs into wedges and keep aside .
Make barista of 1 big onion and keep aside
Cut lots of coriander and mint and keep aside .
Make kofta and keep aside
For making the kofta … Take 100 gm of keema (you can take chicken or mutton) add 1 slice of bread , 1 tbsp chopped onion , salt , chopped coriander and mint , juice of 1 lime , half tsp garam masala powder , 1 tbsp malai ,half tbsp chopped garlic , 1 tsp chopped ginger and 2 chopped green chillies . Mix well and grind to a fine keema in grinder . Make balls and deep fry till golden.
In a pressure cooker heat oil , add whole garam masala and masala potli ( grind 2 tbsp dhanya , 1 tbsp saunf and half tbsp zeera, 2 elaichi to rough powder and tie in a white cotton potli ), few curry leaves , 1 chopped onion and fry till golden . Add 1 chopped tomato , 1.5 tbsp ginger paste , 1.5 tbsp garlic paste , 1 tbsp green chilli paste , saute well and add 1 tsp dhanya powder , half tsp zeera powder , 1 tsp garam masala powder , 4 tbsp dahi , juice of 1 lime and saute . Add 250- gms of mutton some chopped coriander and mint and saute . Add 1 cup water and pressure cook till almost done .
Remove the mutton and gravy in a big vessel . Add 250 gms of chicken and 4 kidney cut into 3 pc each (you can skip kidney if you don’t like , and add kaleji also if u like organs) saute little and add 4 cups of water . Bring to boil and add 2 cups of washed and soaked rice . Cook on medium heat till water is dried then spread all your prepared things on the rice (fried potato , egg , coriander , mint ,barista , kofta )on dum for 10 min on very low heat. Give a stir with very light hands and serve hot along with imli kachumbar or dahi kachumbar or lime kachumbar.
