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Last Updated Friday December 09 2016 09:17 AM IST

Soup pulao

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

Ingredients

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



Preparation

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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