Wednesday, February 25, 2015

how to make zam zam pulaao / zam zam biryani

cooking time : 40-45 minutes 
 preparation time : 50 minutes
 serve: 8-10




 ingredients :


to boil mutton :

ginger garlic paste           1 tbsp
salt to taste
water                      2 cup
mutton  with bones           800
green chilly paste           8-10

for chicken :

oil                 1/2 cup
cinnamon stick   1
black cardamom  2
clove  6
green cardamom       3
peppercorn            8
kasoori methi               1/2 tsp
green chilly paste        10
curd   1 cup
ginger garlic paste
brown onion         1 /2 cup
chicken                  1/2 kg with bones 
salt                to taste
clarified butter            1 tbsp 
kewra water                  1 tbsp 

others :

boil eggs chopped        2
kofta balls (mutton kebabs )            few 
basmati rice boiled                 3 cups 
boiled mixed vegetable             1/2 cup 


 method :



  • in a pressure cooker take finely washed mutton pieces add ginger garlic paste , salt , green chilly paste and 1/2 cup of water cover and cook till mutton get fully boiled . 

  • now in a heaven bottom pan take 1/2 cup of oil put whole spices (cinnamon stick , pepper corns , green cardamom , black cardamom and stir it for 1 minute . 


  • add green chilly paste , ginger garlic paste and saute for a while add yogurt . kasoori methi and brown onion and salt . saute . 
  • add marinated chicken and cover and cook  till chicken get done . 
  • in another pan add 1/8 cup of water . and pour all the mutton and chicken gravy over it . 

  • add prepared mutton with its gravy , chopped boiled eggs , kofta balls , and brown onion . 
  • place layer of boiled rice , sprinkle some brown onion .and kewra water , 1 tbsp clarified butter . tightly cover the pan .cook on high flame foe 6 to 8 minutes then on very slow flame for 15 minutes . 


  • remove in a platter and serve with any raita. 

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