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ZamZam Pulao or Cocktail Pulao
ZamZam Pulao or Cocktail Pulao

Before you jump to ZamZam Pulao or Cocktail Pulao recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to zamzam pulao or cocktail pulao recipe. You can cook zamzam pulao or cocktail pulao using 28 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare ZamZam Pulao or Cocktail Pulao:
  1. You need 500 gms rice
  2. You need 350 gms mutton with bones
  3. Get 350 gms chicken with bones
  4. Use 1 onion
  5. Use 1 tomato
  6. You need 2-3 green chillies
  7. You need 3 large potatoes cut into wedges
  8. Use 3 tbsp spring onion greens
  9. Provide as needed Whole garam masala
  10. Prepare 2 tsp garam masala powder
  11. Use 3 tbsp ginger garlic paste
  12. Provide 1 tsp Kewda water
  13. Prepare 100 gms curd
  14. Provide 1/4 cup milk
  15. Take as per taste Salt
  16. Provide 2 Green chillies
  17. Prepare 8-10 curry leaves
  18. Prepare 3 eggs boiled
  19. You need For meatballs/ kofta :
  20. Take 250 gms mince(chicken/mutton)
  21. Provide 1 tbsp coriander leaves
  22. You need 1 tbsp mint leaves
  23. Provide 1/2 tsp red chilli powder
  24. Provide 1/4 tsp pepper powder
  25. Prepare as per taste Salt
  26. Provide jeera powder/ cumin powder
  27. You need 2 tbsp fried onion(crushed)
  28. Prepare 1 tsp ginger garlic paste
Instructions to make ZamZam Pulao or Cocktail Pulao:
  1. For meat balls : Mix all the ingredients mentioned under meatballs section and let the Keema marinate for one hour. Make balls and deep fry and set aside.
  2. Soak rice in water. Boil and cut eggs into half. Divide the potato wedges in 3 parts and soak them in 3 bowls of water. Add yellow, green and red food colouring to these three bowls. Keep soaked for one hour and then strain and deep fry and set aside.
  3. Prepare two potlis using garam masala divided amongst them, 1/2 onion and 1 tbsp of ginger garlic paste in each potli.
  4. Boil the chicken with one potli, salt and 2 to 3 cups of water. Cook till chicken is tender. Strain and save the stock(yakhni)
  5. Boil the mutton similarly and strain and save the stock(yakhni)
  6. Heat oil in a vessel. Add curry leaves and let them splutter. Now add ginger garlic paste and saute for a minute. Add chicken and mutton pieces and saute for 5 minutes. Add the chopped tomato and cook for 2 minutes. Add the rice and fry for a few minutes. Now add the stock saved from the chicken and mutton. You can add more water according to your rice quantity over here and also adjust the salt. Let the water boil. Beat the curd and add to the rice.
  7. Add milk, Kewda water, garam masala and cook till the water almost dries up. Now add the meatballs and give the rice a good mix. Layer the colour filter fried potatoes on top and also the boiled and sliced eggs. Sprinkle some spring onion greens. Cover and simmer on low heat for 5 to 8 minutes. Enjoy with raita of your choice.

Chef Gulzar cooked Zamzam Pulao, Steamed & Grilled Teriyaki Chicken And Sesame Cabbage Salad in his Dawat show on Masala TV. Rating: Afghani Pulao Afghani Pulao is delicious & tasty pulao. It is national dish of Afghanistan. The addition of dry fruits & caramelized carrot is wonderful. Yakhni Pulao is a Kashmiri recipe made with rice, chicken and a melange of Indian spices that add flavour to it.

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