Name: KHORMA PULAO
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 16 Kid/Lamb Chops (2-rib); 90 g Desi Ghee/Clarified Butter (6 Tbs); 8 Chotti Elaichi/Green Cardamom; 4 Motti Elaichi/Black Cardamom; 6 Lavang/Cloves; 2 sticks Daalcheeni/Cinnamon (1"); 2 Tej Patta/Bay Leaf; 2 g Zeera/Cumin Seeds (1 tsp); 200 g Onions (slice); 30 g Ginger Paste (strain); 20 g Garlic Paste (strain); 6 g Red Chilli Powder (2 tsp); 150 g Yoghurt (whisk); Salt; 1 litres Clear Kid/Lamb Stock (very thin); 3.25 g Taaza Dhania/Coriander (chop); 2.5 g Taaza Pudhina/Mint (chop); 4 Green Chillies (seed & cut into 1/8” thick strips); 400 g Basmati Rice (soak in water for 30 minutes); Salt; 15 ml Lemon Juice (1 Tbs); 5 g Ginger (juliennes); 4 Green Chillies (seed & cut into thin strips); 1 g Saffron (2 tsp); 30 ml Milk (2 Tbs); Slivers of Roasted Pistachio (for garnish); Toasted Almond Flakes (for garnish); 8 Chotti Elaichi/Green Cardamom; 5 Lavang/Cloves; 3 Motti Elaichi/Black Cardamom

CuliNect

KHORMA PULAO — Formulation & Method | CuliNect