For yaknee/stock
Beef with bones 500 grams
Onion 1 small (whole)
Garlic ½ bunch
Coriander seeds 1 tablespoon
Funnel seeds 1 tablespoon
Jawatri 1 small piece
Take a piece of cotton fabric or muslin cloth and tie coriander and funnel seeds in it,
Now put all the ingredients in a big pot with almost 1 ½ liter of water,
Cook till meat gets tender
Rice 500 grams or 2 cups (soaked for ½ hour)
Onion 1 small (slices)
Ginger garlic paste 1 tablespoon
Cinnamon 1 inch 2 sticks
Bay leaves 2 leaves
Black pepper corn 6-7
Cloves 6-7
Oil/ghee ½ cup
Salt 2 teaspoon or to taste
Kewara essence 2 drops
Orange food color pinch
Baghar
Ghee 3 tablespoon
Onion 1 small (slices)
In a pan add oil, sliced onion, bayleaves, cinnamon, cloves and black pepper corn
Saute it for few minutes, now add meat from the prepared yaknee and ginger garlic paste,
Saute for few minutes, now add soaked rice and rest of the yaknee/stock only,
The yakeen/ stock should be cover the rice till 1/3 of your finger tip
Now add salt and cook it on high flame,
When water gets dry add kewara essence and food color,
Cover and cook on low flame until all the water is dried
Now make a baghar,
Put ghee in pan and saute onion till dark brown,
Pour the baghar on pulao,
serve garama garam pulao with shami kabab, salad and raita
Enjoy!!!
Areeba's Kitchen 