PAYE KA PULAO

Preparation Method :

• Boil the trotters in 2 glasses of milk and a little water along with the bundle of crushed spices, stirring occasionally.
• When the liquid comes to a boil add salt and stir for another 2 minutes. Cover tightly and cook till the trotters are tender. Uncover and boil away the excess liquid.
• Boil about 2 litres of water in a large vessel. Once the water starts to boil add the rice and a little salt and cook for about 6 minutes or until the rice is half done.
• Drain the water and transfer the rice to a flat pan, then set it aside.
• Heat the oil in a heavy bottomed pan and fry the onions till they turn golden brown. Reserve half.
• Add in the ginger, garlic, ground green chillies with half of the coriander and mint.
• Add the cooked trotters mix, the par-boiled rice and mix gently. Smoothen the surface and sprinkle the remaining milk with the reserved onions, coriander and mint.
• Dot with ghee, cover and cook on high flame for about 2 minutes and then on low flame for 20 minutes or until the rice is done and steaming. Serve hot.