Ingredients

Polau Rice/ Basmati Rice - 4 cups
Ghee (or oil) - 2 tbsp
Cinnamon Stick - 4 (2cm each)
Clove - 4
Cardamom - 2
Fried Onion - as need (for garnish)
Ginger Paste - 2 tsp
Salt - tbsp
Boiled Water - 7 cups
Keora Water - 1 tbsp (optional, for flavor)
Peas - 1 cup

Method

Wash rice and drain. Heat ghee in a deep sauce pan and add cinnamon, clove, and cardamom. Stir for couple of minutes. Add little bit of water with ginger paste and then add the paste in the pan. Add rice and stir for some minutes. Now add boiled water and salt and stir again.

Add peas and lower down the heat. Now cover the pan and cook rice for half an hour or until the rice is fully cooked and water is evaporated. Garnish polau with fried onions.

Ingredients

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curds
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chili powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Method

•    Fry asafetida and mutton pieces in ghee.
•    Add curds to the mixture and fry till pink.
•    Pour water and add salt to taste. Mix well.
•    Add chilli powder, ginger powder and bay leaf.
•    Fry for a few minutes and add 1/2 litre water.
•    Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
•    Simmer the mixture till well cooked.
•    Remove mutton pieces and keep them separate.
•    Boil 2 litres of water with 2 tbsp salt.
•    Tie garam masala and remaining fennel seeds in a piece of cloth.
•    Put it in the boiling water.
•    Now add rice and cook on low flame till half done.
•    Separate water from the rice.
•    Alternately arrange mutton and rice layers in a baking tray.
•    Add milk and ghee.
•    Cook in a preheated oven till well done.