Kothukari Pulao Recipe

Kothukari Pulao Recipe. In the event that you are not in that frame of mind to set up an intricate dinner, then take a stab at making this pulao which is both filling and simple to make. You needn’t bother with a curry with it. Simply serve it with a bowl of raita and you are all set. It doesn’t take a lot of your endeavors and gets ready in thirty minutes.

Kothukari Pulao is a South Indian recipe which is a heavenly mix of minced meat and a melange of flavors. The fixings used to set up this dish are basmati rice, sheep pieces, yogurt, lemon juice, mint leaves, coriander leaves, garam masala, coriander powder, red bean stew powder and different flavors. Kothukari is initially ready as curry in numerous South Indian families which additionally called keema masala. Here in this recipe, it is ready as a heavenly pulao/biryani.

An extraordinary recipe is cherished by individuals of all age gatherings. Serve it at kitty gatherings, smorgasbords and commemorations and shock your visitors with this intriguing recipe. All in all, what are you hanging tight for? Attempt this recipe now and relish it with your friends and family.

Elements of Kothukari Pulao

5 Servings
3 cup basmati rice
2 finely hacked onion
3 finely hacked green stew
1 teaspoon ginger glue
1/2 teaspoon garam masala powder
1/2 teaspoon powdered turmeric
salt as required
1 twig mint leaves
1 small bunch coriander leaves
300 gm minced sheep

2 tablespoon yogurt (curd)
2 finely hacked tomato
1 teaspoon garlic glue
1 teaspoon red stew powder
1 teaspoon coriander powder
4 tablespoon ghee
1 tablespoon lemon juice

Kothukari Pulao Recipe

The most effective method to make Kothukari Pulao

Stage 1
To set up this delectable pulao, wash the rice appropriately and absorb it water for around 30 minutes. Channel and put away.

Stage 2
Heat ghee in a dish over medium fire and add curry leaves, green chillies, ginger and garlic glue to it. Then, add the hacked tomatoes and onions and cook them until delicate.

Stage 3
Presently, add the red stew powder, garam masala powder, coriander powder, turmeric powder and mint leaves. Continue to mix.

Stage 4
Then, add the minced sheep and salt according as you would prefer and cook for a couple of moments.

Stage 5
Add the rice, curd and lemon juice to the combination and blend well. Add water as required and cover with a top. Carry them to bubble and stew until everything the water is consumed.

Stage 6
Move to a serving bowl and enhancement with coriander leaves. Serve hot with raita.

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