Ingredients Required

Quantity & Prepration

Steps of Cooking

Meat 750g small cubes with bones
  1. 1. In a container, take 7 cups of water and add the meat, garlic, ginger and Rehmat Yakhi Pulao. Cover the container and simmer it and let it and let it boil till the meat is completely soft and tender.

  2. 2. After the meat is cooked, remove it from the stock. Take 6 full tea cups of the stock. (If the stock is less than 6 cups then add water and if more then boil the stock to let it evaporate). Then drain the stock and remove the whole spices.

  3. 3. Then take oil in a pan and heat it. Fry the onions until golden brown. Add the meat and the stock to it. Bring to boil.

  4. 4. To this boiling meat and stock, add the soaked drained rice. Stir both the rice and meat well in the boiling stock.
  5. 5. Cover it well and cook it well for 20 minutes on medium heat. After 20 minutes, remove it from heat and mix the pulao.
  6. Better options for better results:
  7. 2 sliced tomatoes or 1 cup of whipped yogurt can be added in the step 3 after the onions are fried, for better results.
  8. Serve it well: With salad, raita and Shami Kabab.
Rice, (Aged Basmati) 750g, washed & soaked for 30 minutes
Onions 4-5 medium, finely sliced/400g
Ginger (Paste) 3 tbps, 3"piece
Garlic 2 tbsp, coarsely grounded
Ghee/Oil 1/2 cups /250g
Rehmat Yakhni Pulao One Packet