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Egyptian Misri Pulav

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  Breast and leg meat 3⁄4 Kilogram
  Kidneys 6
  Turmeric powder 1⁄4 Teaspoon
  Garam masala 1 Teaspoon
  Ginger piece 1 Large
  Garlic flakes 8 , ground
  Green chilies 4 , ground
  Salt To Taste
  Curds 1 Cup (16 tbs)
  Lemons 2 , juiced
  Basmati rice 2 1⁄2 Cup (40 tbs)
  Cumin seed 1 Teaspoon
  Cinnamon pieces 4 Small
  Cloves 4
  Cardamoms 4
  Peppercorns 4
  Onions 2 Large, finely sliced
  Chopped coriander leaves 2 Tablespoon
  Chopped mint leaves 1 Tablespoon
  Saffron 1⁄4 Teaspoon, heated in a little milk
  Ghee 3 Tablespoon
  Oil 1⁄2 Cup (8 tbs)

Skin and halve kidneys, cut meat into medium-sized pieces.
Wash and marinate in a mixture of powdered and ground masalas, salt, beaten curds and lemon juice.
Parboil rice in salted water with whole spices.
Heat oil, fry onions crisp and light brown, drain on paper.
Transfer oil to a large pan and place meat and kidney marinade in it.
Sprinkle half the onions and coriander and mint leaves over this, close the lid and bring to a boil.
Lower heat and cook for 1/2 an hour without opening lid, just shake pan from side to side 3 times.
Keep aside a little onion for garnish and sprinkle remaining onion over meat-kidney korma.
Spread rice and sprinkle saffron-milk over it.
Seal lid with soft dough, place pan on a tawa and cook for 15-20 mins.
Garnish and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Meat
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Egyptian Misri Pulav Recipe