Naranj-Pulao
Pulao garnished with stuffed oranges
For the yakhni:
Ingredients: 1 kg meat; 750 gm onions; 50 gm ginger; 30 gm garlic; 25 gm whole garam masala (clove, tejpatta, brown and green cardamom, shahzeera)
Method: Add all ingredients together in a pan and cook on high flame till the onions turn transparent and the meat's moisture gets absorbed. Add two cups of hot water and cook on slow fire till the meat is cooked. Stir twice and remove from fire.
For the pulao:
Ingredients: Oranges, big 4/small 6; salt to taste; 15 gm hung yoghurt; 600 gm meat; 300 gm onions; 10 gm crushed ginger; 10 gm coriander powder; 2-inch cinnamon stick; 2 cloves; 4 green cardamoms; 2 cloves (for tempering); 100 gm sugar; juice of 2 lemons; 200 gm rice; 100 gm desi ghee
Filling of orange cases: Almond /Rice Halwa/Cooked minced meat
Method: Remove pulp from oranges without...
