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PrintPORK CHOPS PULAO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the chops in about 1.5 liters of water, add in the bay leaf, ginger garlic paste, cardamoms, caraway seeds, cinnamon, cloves, peppercorn and salt.
- Cook for about 20 - 30 minutes or until the chops are almost tender. Strain to get clear meat stock and keep the pork chops aside.
- Heat oil in a heavy base pan and fry the onions till golden brown. Add rice and fry at least for 2 minutes.
- Add in the pork chops and fry for another 2 minutes. Add meat stock 1 inch over the surface of rice, followed by garam masala, pinch of salt and butter.
- Cover and cook for about 2 minutes on high flame and then cook on dum for about 20 minutes or until the rice is done. Serve hot.
INGREDIENTS
- 1 kg pork chops, washed and drained
- 475 grams long grain rice, rinsed, soaked and drained
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 75 grams onions, finely sliced
- 1 teaspoon garam masala
- 2 teaspoon butter
- 150 ml Cooking oil
- 2 bay leaves
- 4 cardamoms
- 2 inch cinnamon sticks
- 6 cloves
- 1 teaspoon caraway seeds
- 1 tablespoon peppercorns
- Salt, to taste
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