Soup pulao

An elaborately made layered rice that is yet to feature in your best-cooked items list! Make this the star of the show.

2 cups biriyani rice
2 tbsp garlic paste
2 tbsp ginger paste
2 cups fried onion, thin and long
½ cup ghee
2 pieces of cinnamon
6 pods of clove
6 pods of cardamom
1 cup sliced tomato
½ cup curd
1 cup coriander leaves
2 tsp raisins fried
2 tsp cashew nuts fried
2 cups mutton stock
Salt, as needed

To grind together

1 tsp chilli powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp fennel seeds

Grind together

½ cup grated coconut
¼ cup cashew nuts

Preheat the oven to 150 degrees

Heat the pan and add the ghee
Add the cardamom, cloves and cinnamon
Now, add the garlic paste, ground masala and then the ginger paste. Mix well until the raw smell leaves the pan
Add tomato, and saute for 5 minutes
Add salt
Drop the fried onion into the pan and blend well
Follow it up with coriander leaves and then curd. Mix well
In some time, pour in the meat stock
Now, add the coconut-cashew nut paste
Now, cook the rice in a deep-bottomed pan with enough water and a little salt
Once the rice is cooked, layer the rice and gravy alternatively in a bowl
Top it with fried onion, raisins and cashew nuts and cover with a little more rice
With a foil, cover the bowl tight and bake for 20 minutes in the preheated oven

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