Preparation info

  • Serves

    6 to 8

    .

    Appears in

    My Bombay Kitchen

    By Niloufer Ichaporia King

    Published 2007

    • About

    In Parsi cooking, a pulao usually implies rice cooked with meat or fish, but this simple pulao is made with meat stock scented with aromatics. It makes a nice accompaniment to the bhujelu gos or any grilled meat.

    Ingredients

    • 1 ½ cups homemade chicken stock or commercial chicken or lamb broth
    • ½ teaspoon Ginger-Garlic

    Method

    • Place the stock in a small saucepan over medium heat. Unless your stock is made with ginger and garlic, add the paste to the stock and simmer gently about 15 minutes.
    • Heat the ghee over medium heat in a medium saucepan with a tight-fitting lid. Add the onion, peppercorns, and cassia leaf and cook the onions to the verge of browning, stirring occasionally. Add the ri