Kashmiri Pulao

Ingredients

• Ghee ½ cup
• National Ginger Garlic Paste 1 tbsp
• Green Chilies 4-6
• Basmati Rice 2 cups
• Almonds 20 gms
• Pistachios 20 gms
• Walnuts 20 gms

Meatballs:

• Ground Beef ¼ kg
• Chopped Onion ½ cup
• Chopped Green Chilies 5-6
• National Salt 1 tsp
• Yogurt 1 tbsp
• National Corn Flour 1 tbsp
• Chopped Coriander 4 tbsp
• Chopped Ginger 1.5 tbsp

For beef stock:

• Water 1 liter
• National Pulao Mix ½ packet
• Beef Bones ¼ kg
• Onion 1 whole
• Garlic Cloves 5-6
• Fennel Seeds 1 tbsps
• Ginger 2 small

Directions

For Meatballs:

• In a bowl, add ground beef, chopped onion, chopped green chilies, National Salt, National Corn Flour, yogurt, chopped coriander, chopped ginger and mix them together.
• Make meat balls out of it.

For Pulao:

• For Beef Stock: Bring the water to boiling point, add beef bones, whole onion, garlic cloves, ginger, fennel seeds, National Pulao Mix and cook for 2 hours straight on low flame. Now strain the stock and save it.
• In a pan, heat ghee and add National Ginger Garlic Paste, sauté for half a minute. Now add green chilies cracked, beef stock and let it boil.
• Add the meat balls and cook them for 4-6 minutes. Now add the rice and cook them on medium flame.
• Turn the flame to low and simmer for 10 mins.
• When ready, roast the almonds, pistachios, and walnuts in 1 tsp ghee and add as topping on the rice.