Degi Pulao

Popular Rice dish during weddings and other festivities.

Ingredients:

• Basmati Rice 2 cups( wash and drained)
• 1kg beef or mutton meat bone in
• 1 large onion (finely chopped)
• 2 table spoon of olive or vegetable oil
• 3 cups of water Salt to taste 1 tablespoon of Garam Masala
• 12 cloves whole(lawung) 4 sticks of Cinnamon(whole)
• 12 black pepper (whole)
• Raisins (wuskee)
• quarter of a cup Orange peel optional ( da malte na balke da trush narangee)

Procedure:

1. In a pot brown opinions in oil. Add meat mix it well with onions till the meat is brown add some water or yogurt to prevent from burning and sticking, then add garam masal, cloves, cinimmons, black pepper and salt. Stir well till the spices are cooked, add some more water or yogurt to prevent from burning or sticking. Now add 3 cups of water and cover to cook on a medium heat for 30 minutes. When meat is cooked and tender add drained rice, raisins and orange peel bring it to boil. Cover with lid and cook it on a very low heat for about 25 minutes or when the rice is done. In a large dish (tale ya majma) put the pulao and enjoy. Mix in yogurt or chutni if you like.