Rice Curry recipe - Pich Chawal - Pakistani Rice Soup by Mayelas Kitchen

In this YouTube video, you'll learn how to make a traditional Asian recipe known as Rice Curry Pich or Pitch Chawal in Hindi and Urdu. This dish, also referred to as Rice Soup, is made with new season rice and is enjoyed in various ways by different people. Some prefer it as a soup, while others like to have it with roti bread or white rice. Not only is this dish delicious, but it's also a healthy option. Follow along with the recipe to try it out for yourself!

Recipe Video

Ingredients

Rice – As required - Chaawal

Cooking Oil – 6 tbsp – Tael

Ginger Garlic Paste – 1tsp – Lehsan adrak paste.

Tomatoes – 3 pcs – Tamatar

Potatoes – 2 pcs - Aloo

Spring onions - 1 cup – Hara Payaz

Salt – As required – Namak

Red Chili Powder – Half tsp – Laal Mirch Powder

Turmeric Powder – 1 tbsp - Haldi

Cumin Powder – Half tsp – Zeera Powder

Coriander powder – 1 tbsp – Dhania Powder

Ginger – Half inch - Adrak

Green Chili – 2pcs - Sabaz Mirch

Water – As required - Paani

  

Making Rice

Take new rice and soak them in water for 30 minutes. After that take a wide cooking pan. Add water and two table spoon salt in the cooking pan, boil it. When it is boiling hot add rice in it and cook them for 15 to 20 minutes. Make sure to stir them with spoon but only with lite hands otherwise you might end up breaking the rice.

Keep checking the rice and only strain them after they are in the middle state (Not to hard neither too soft). When the rice are ready, strain them and secure the water in another cooking pot. Add the rice back in to the Cooking pan you used to boil them. Cover the lid and put them on rest at low flame for 5 mins. After they are ready just mix them once with lite hands.

 

Making Rice Pich – Curry

Lets cook Pich (Rice Curry) now. Take a cooking pot and add cooking oil in it. After the oil becomes hot add ginger garlic paste in it and Sauté it until its color becomes lite golden. After Sautéing Ginger Garlic add Spring onions in it and mix them for 2 to 3 seconds only as you should not soften them. Now add sliced tomatoes.

Soften the tomatoes as Masala has to be prepared from them. Now add Salt, Red Chili Powder, Turmeric Powder, coriander powder and Cumin Powder in it. Now we will mash the tomatoes completely and mix these all spices together.

Once the spices turn in to paste smooth soft shape add potatoes in it and mix them well. Not it is time to add the strained water of rice that we secured while cooking the rice. Add that water and mix it. Now add sliced ginger and green chilies and mix again. Let it cook on flame for 5 minutes.

Now check if the potatoes we added are cooked. You can check with help of a fork by poking it into the potatoes to know if they have become a bit soft or not. During this the curry will also become thick and when it does add a Spoon of cooked rice in it. The addition of rice will give it a beautiful look and also enhance its taste. At last add fresh coriander and mix it and serve to your family and guests.

The Rice curry can be eaten with Roti, Rice or plain. Enjoy.  

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Kabuli Pulao Recipe | Easy to make Tender Meat | Original Afghani recipe by Mayelas Kitchen

 

Kabuli Pulao (Afghani Pulao) is a delicious recipe from Afghanistan. It is famous for its Tender meat and tasteful rice. It is easy to make and does not requires a lot of ingredients. But when you will serve it then eaters are going to think that you did something extra ordinary to make them as it tastes different from our regular Pakistani Pulao's.

Watch Recipe Video

Preparation time: 05 minutes
Cooking time: 2 hours

Ingredients

Meat Preparing Ingredients

Mutton Meat - 1.5 kg - Bakrai ka gosht
Garlic - 1 Bulb / Gathi - Lehsan
Black Cardamoms - 2 pc - Kali Ilayachi
Cinnamon - 2 pcs - Daar Cheeni

Water - 4 Liter - Pani
Salt - 1.5 tbsp - Namak

 

Spices and Rice Ingredients 

Rice - 3 glass - Chaawal

Onions - 2 pcs - Payaz
Tomatoes - 2 pcs 

Cooking Oil -  Half cup
Whole Cumin - 1 tbsp - Sabit Zeera

Raisins - Half cup - Mewa / Kishmish
Almonds - Half cup - Badaam

Desi Oil - 30 ml - Desi Ghee
Carrots - 4 pcs - Gajar

Salt - 1 tbsp - Namak
Black pepper powder - 1 tbsp - Kali mirch powder

Water as required

 Making

Preparing Meat

First we will take a Cooking pot and put all above mentioned Meat Preparing Ingredients in it. We will put it on Medium flame to cook for about 1.5 hours. 

After 1.5 hours meat will become tender, juicy and will break easily. Take Meat out in a bowl and strain remaining soup in a jug.

Preparing Spices

Now take a cooking pot and put oil in it. After oil gets hot, add cumin and Saute it. 

Now add meat in it which we prepared before. Saute meat for 2 to 3 mins. After Sauteing meat add sliced onions in it. When onions become soft and their color changes then add sliced tomatoes in it and mix them well. 

If you spices are sticking with cooking pot then add some water in it and cover the lid of the pot. Let it cook for 3 to 4 minutes on medium flame to make onions and tomatoes softer.  

When our vegetables become soft, we can adjust salt and black pepper. I just added 1 tbsp salt and 1 tbsp black pepper powder, you can use it as your requirement. Mix them and Saute them.

When oil appears on side of the cooking pot and our meat gets well Saute then take it out again in another bowl. 

Roast Ingredients

Some ingredients have to be roast. We will roast our almonds, raisins and carrots in Desi Ghee. First roast almonds and while roasting them near the end time add raisins. When they are ready take them out. Now add carrots in remaining Desi Ghee and take them out when they are ready. 

Preparing Rice

We soaked rice in water 30 minutes before cooking. Now we will first add a glass of soup which we strained while boiling the meat. For 3 glass rice you will need 4.5 glass water. We got only 1.5 glass soup, so we added 3 glass water to fulfill our demand. You will also do the same. 

After adding water put it on medium flame with lid covered. When water starts to boil add rice in it and stir it once only with spoon. 

After 2 to 3 minutes water will get dry. Now add meat, carrots, Almonds and Raisins over rice. Now take a large napkin and put cooking pots lid on it. Now catch the napkin from four sides and put it on the cooking pot. Put heavy weight over it. Put it on low flame for 5 minutes. 

After 5 minutes open the lid and mix your rice. They are ready, Enjoy with your family and friends. 

Click here to Watch Desi Ghee Recipe

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Beef Yakhni Pulao | Eid ul Adha special recipe by Mayelas Kitchen

There are many recipes of Beef Yakhni pulao but we are going to share the easiest one to make and at the same time it is really delicious. Ingredients used in it are always easily available at home. It has only 3 steps so try it on this Eid ul Adha and Enjoy your Eid.

Preparation time: 5 mins.
Cooking time: 25 mins

Ingredients of Beef Yakhni Pulao

For Yakhni Soup

Beef Meat - 1 kg - Bael / Bara Gosht
Cloves - 7 pcs - Laung
Cinnamon - 2 pcs - Daar Cheeni
Salt - 1 tbsp - Namak
Whole Garlic - 2 pcs - Sabit Lehsan
Onions - 2 medium size pcs - Payaz
Black Cardamom - 2 pcs - Kali Ilayachi
Star Anise - 1 piece - Phool Badiyan
Water - 2.5 liter - Pani

Pulao Ingredients

Rice - 3 glass - Chaawal
Green chilies - 3 pcs - Sabaz mirch
Ginger - 1 inch - Adrak
Tomatoes - 2 pcs - Tamatar
Onion - 1 piece - Payaz
Black pepper powder - 1 pinch - Kali mirch
Red chili powder - 1 tsp - Laal mirch
Salt - 1 tbsp - Namak
Black pepper Whole - 1 tbsp - Sabit Kali mirch
Whole cumin - 1 tbsp - Sabit Zeera
Cooking oil - 125 ml - Tael
Red chili flakes - 1 tea spoon - Laal dadar mirch
Dry coriander powder - 1 tbsp - Khush dhania powder

Making

Preparing Beef Yakhni (Soup)

Take a pressure cooker and add meat, cloves, cinnamon, 1 tbsp, garlic, onions, Black cardamom, Star anise and 2 and half liter Water. Mix it once and Pressure cook it for 10 minutes on medium flame. 

Some times it might take more time depending on quality of your meat so do check if it needs more time to cook or not. When meat is ready take out Meat Only in a separate bowl and Strain rest of the materials and save Yakhni-Soup in a different Jug or Container to use it later. 

Preparing Pulao Rice

Take a cooking pot and put oil in it. After oil gets hot add onions in it and fry until it slightly changes its color to golden. When they become lite golden add cumin in it. Fry it along with the onions. 

Tip: Frying Onions with cumin produce amazing aroma.  

Now add half glass water in it. Then add sliced tomatoes in it. Mix them well with spoon. When tomatoes become soft. Add steamed beef in it, Saute it for 2 to 3 minutes. Then add sliced ginger, whole black pepper and all the dry spices. (Check list above in ingredients) Mix these ingredients well. 

Now Add 4 and half Glass of Soup we prepared at start. If you have less soup then complete the quantity with Water.This quantity of water is for 3 glass rice. 

Now let this material boil. When it boiling hot then add Rice in it which you soaked in water before. Remember to strain water out before putting them in the cooking pot. Mix them once with lite hand and cover its lid for 2 to 3 minutes on medium flame. 

After 3 minutes water will get dry. Add green chilies in it and cover it lid again for 5 minutes and put heavy weight on it so the steam can not come out of the pot. 

After 5 minutes our delicious Beef Yakhni Pulao is Ready. Enjoy it with your family and friends. 

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Chicken Almond Recipe | Quick and easy recipe by Mayelas Kitchen

Chicken Almond recipe is a Chinese recipe. It is simple, juicy & easy to make. Its taste is different than other chinese recipes, it is lite and delicious at the same time. It is really healthy and also helps lower blood sugar levels, reduced blood pressure and lower cholesterol levels. So do give it a try. Enjoy.

We serve it with Egg Fried Rice. Click here to see Recipe of Egg Fried Rice.

Preparation time: 15 mins.
Cooking time: 15 mins.

Ingredients

Chicken Marination Ingredients

Boneless chicken - 1 kg - Hadi k begair Murgi
Chicken Powder - 1 tbsp - Murgi Powder
White chili powder - 1 tsp - Safaid Mirch
Black pepper powder - 1 tsp - Kali mirch
Salt - 1 tsp - Namak
Eggs - 2 pcs - Andai
Corn flour - 3 to 4 tbsp - Makayi ka Ata

Gravy Ingredients

Onions - 2 pcs - Payaz
Capsicum - 2 pcs - Shimla Mirch
Corn flour - 4 tbsp - Makayi ka Ata
Salt - 1 tsp - Namak
Black pepper powder - 1 tsp - Kali Mirch
Chicken cubes - 2 pcs
Almonds - 25 pcs Roasted - Badam
Garlic ginger paste - 1 tbsp - Lehsan Adrak paste
Soya Sauce - 1 tbsp
Water - 2 liter - Pani

Making

We are working on this until then please watch video with English Subtitles.

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Egg Fried Rice Easy recipe by Mayelas Kitchen

Egg Fried Rice are found in almost every country. They are delicious and full of vegetables which also makes them healthy. When word fry is used in a recipe then first thing that will come in your mind is that this recipe will be heavy but actually Egg fried rice are really lite on stomach. We eat them with Chicken Almond, Manchurian, Creamy mushroom and various other recipes. Do try them as they are really easy to make. Enjoy.

Preparation time: 15 mins
Cooking time: 30 mins

Ingredients

Rice - 3 glass - Chaawal
Cabbage - 1 piece chopped - Band gobi
Capsicum - Bell peppers - Shimla Mirch
Green - 3 pcs - Yellow - 1 piece - Red - 1 piece
Chinese Carrots - 3 pieces - China ki Gajar
Sweet Corn - 1 can / 400 grams - Makayi ka dana
Spring Onions - 6 pieces chopped - Hara Payaz
Eggs - 7 Pieces - Andai
Yellow Color - 1 tsp - Zarda rang
Black pepper - 1 pinch + 1 tbsp - Kali mirch
Salt - 1 pinch + 1 tbsp - Namak
Garlic paste - 1 tsp - Leshan paste
Soya Sauce - 2 tbsp
Chilli sauce - 3 tbsp
Vinegar - 2 tbsp - Sirka
Cooking oil

Making

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Chicken Bombay Biryani recipe by Mayelas Kitchen

There are various types of Biryani and we have decided to start our list with Bombay Biryani. It is easy to make and our tips will help you double the taste of your biryani. We will share more versions soon.

Watch Video of this Recipe

Preparation time: 20 - 30 mins.
Cooking time: 30 mins.
Serves about 7 - 10 person

Our Ingredients

Chicken Ingredients

Chicken - 2 whole pcs | 8 pcs each - Murgi
Yogurt - 2 cups - Dahi
Garlic paste - 1 tbsp - Lehsan paste
Tomatoes - 4 pcs small - Tamatar
Onion - 3 pcs medium - Payaz
Cooking oil - Half cup - Tael
Potatoes - 4 pcs - Aloo
National Bombay Biryani (Details below)

Rice Ingredients

Rice - 4 glass - Chaawal
Salt - 8 tbsp - Namak
Cinnamon - 4 pcs - Daar Cheeni
Black pepper - Whole 8 pcs - Kali Mirch
Black Cardamom - 2 pcs - Kali Ilayachi
Dry Coriander - 1 tea spoon - Khush Dhania
Fresh Mint - 1 stack | Guchi - Taaza Poodina
Fresh Coriander - 1 stack | Guchi - Taaza Dhania
Ginger - 1 pc for garnish - Adrak
Ginger - 1 tea spoon for Yogurt - Adrak
Green chilies - 6 pcs - Hari mirch
Yogurt - 3 tbsp - Dahi
Yellow Color - 1 tea spoon - Zarda rang

National Bombay Biryani (Ingredients)

(We use our own spices but due to Covid19, we were short of spices so decided to use Masala pack instead. We will add this in 5 table spoon of yogurt and mix it. It includes following spices)

Salt, Red Chili Powder, Plum powder, Cumin Powder , Garlic Powder, Coriander, Turmeric powder, Ginger, Cinnamon, Black pepper, Citric acid, Nutmeg (Javitri and Jay Phal), Bay leaf, Cloves and cardamom.

This Recipe will also teach you how to cook almost every Packed Masala Biryani. We will share our spices soon as there are plenty of recipes of Biryani in the world.

Making

Marinating Chicken

First we will start with marinating the chicken. Take each piece and put some cuts on it with help of a knife. I have put 3 cuts on each piece. After that take 5 tbsp Yogurt in a bowl and put Packed Spices in it and mix them well. 

Now pour that Yogurt on the chicken and spread it all over the piece with your hands thoroughly, Do not forget to put it in the cuts. Now refrigerate it for over night but if you are in a hurry then the best thing is to marinate it for at least 2 hours.

Note: This is the best way to use Packed Biryani Spices of any company as it gives Tender meat and delicious flavors in every bite.

Cooking Chicken

Take a cooking pot and put oil in it. When oil get hots add Onions in it. (Follow Quantity of Chicken Ingredients mentioned above). When onions become lite golden, add Garlic paste in it. After two minutes, when color of garlic starts to change then add Tomatoes. 

Cover the lid of the Cooking pot for 2 minutes to steam cook the ingredients. Use this way to soften tomatoes. After that mix it well. Now add Marinated Chicken in it and Saute it well. Steam Cook it for 5 minutes so meat is well cooked from inside. During this process chicken will leave its water. 

Here now add Potatoes, We sliced ours in long shape and into 4 pieces of each potato. We will cook these potatoes in the water left by chicken. After that steam cook potatoes for 2 to 3 minutes on low flame so get well cooked from inside. After that it is ready. 

Cooking Rice

Take a wide Cooking pot with Water in it. Add Salt, Cinnamon, Whole Black pepper, Black Cardamom and Dry Coriander in it. Let it boil. 

When water is boiling hot then we will add Rice in it which we soaked in water. Strain rice and then add it in water as no extra water is needed now. Just stir the spoon with lite hands only once. Let them boil this much that they do not become too hard or too soft. 

After that use strainer to remove all the water and seperate rice from it. Now we will put layers of rice in the cooking pot to put Biryani on Steam Cooking (Dham in Urdu). 

First put a layer of Rice on the bottom. Above it add a layer of chicken and potatoes. Then another layer of rice. On it Add Fresh Mint leaves, Fresh coriander, long cut ginger pieces and Green chilies. Also add Boiled eggs in this part of the layer along with another layer of the rice. You can put all the rice now in this final layer. 

Now take a cup of Yogurt and add mashed ginger and 1 tsp Yellow food color in it. Mix it well and add it over the final layer of rice. If there is any gravy remaining in the Chicken bowl then you can add it on the final layer too. This Yogurt will enhance the aroma and look of this delicious biryani. 

Now cover the lid and keep the cooking pot on low flame for 5 mins. After that just open the lid and mix the rice with lite hands. Your Biryani is ready. Enjoy.  

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Forest Pulao | Healthy Rice recipe

First look of this Pulao is green and contains various vegetables that is why it is called Forest Pulao. You can call it English version of Jangli Pulao but our that version is different which we will upload soon. This is a healthy recipe in rice which can be made without chicken to make it pure Vegetarian recipe. 

Watch Video of this Recipe

Preparation time: 25 mins.
Cooking time: 20 mins.
Serves about 15 people.

Ingredients of Forest Pulao

Rice - 5 glass - Chaawal
Chicken - 3 kg - Murgi
Baby Potato - 1 kg - Chotai Aloo
Pea - 1 kg - Matar
Carrot - 1 kg - Gajar
Green beans- 250 gram - Farash bean
Broccoli - 1 med pc - Shakh Gobi
Cauliflower - 1 med pc - Band Gobhi
Cooking Oil - 800 ml - Tael
Salt - 5 tbsp - Namak
Red chili powder - 1 tbsp - Laal mirch
Red Chili flakes - 1 tbsp - Dadar Mirch
Black Pepper powder - 1 tea spoon - Kali mirch powder
Black Cardamom - 5 pcs - Moti Kali Ilaichi
Whole Black pepper - 1 tea spoon - Kali Mirch sabit
Cloves - 6 pcs - Laung
Star anise - 2 pcs - Phool Badian
Cinnamon - 4 pcs - Daar Chini
Cumin - 3 tbsp - Sabit Zeera
Onions - 3 med pcs - Pyaz
Tomato - 6 pcs - Tamatar
Green chili - 6 pcs - Sabaz mirch
Ginger - 1 pcs - Adrak
Spinach - 2 fists | Muthi - Palak
Fenugreek leaves- 2 fists | Muthi - Methi
Sliced Mushrooms - 2 cans | 400 grams - Khambi

Making Forest Pulao

First Add cooking oil in cooking pot and wait for it to get hot. When oil gets hot add sliced onions, cinnamon, black cardamom, cloves and star anise in it. Fry Onions until they become lite golden. After color of onion changes then add 1 glass water in it.

Make sure that when you add water then keep your self secure so splash does not returns. You can cover it with lid.

Now just wash and add baby potatoes in it without peeling their skin off. After 3 to 4 mins add chicken and mix it well. Now add all dry spices and mix them again. Now Sauté chicken well.

When it is well Sauté and oil is visible on sides then add sliced tomatoes, chilies and grated ginger pieces and mix. After cooking it for 3 to 4 minutes add sliced carrots and green beans and mix them. Now add chopped spinach and fenugreek fresh leaved in it and mix them well.

Now add 3 liter water and peas in it. Remember that never Saute peas because it makes them hard, always add them after adding water as it keeps them soft. Now cover your cooking pot with lid and wait for the boil.

After water is boiling then do check your baby potato if it is well cooked or needs more time. If it is well cooked then lets add rice in it.

Adding rice in Forest Pulao

We will now use 5 glass rice which we washed and soaked in water for 30 minutes. Take out water from rice bowl and add rice in your cooking pot. After mixing rice, add broccoli and cauliflower. Now mix these ingredients with lite hands.

We add broccoli and cauliflower at last because they are very delicate vegetables and can break if we add them at start. After that add mushrooms.

After water dries from sides of the cooking pot. Mix your rice with lite hands once and cover cooking pot with its lid for 5 minutes (Dham). Do put some heavy weight on lid of your cooking pot so steam does not comes out of it.

After 5 minutes your Forest Pulao will be ready. Enjoy.

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Butter Zarda | Sweet Rice Recipe by Mayelas Kitchen

Zarda is a Traditional Sweet Rice Recipe of Pakistan and India. It is loved by people of all ages and used almost at every event from Birthday to Parties. It is easy to make and we have given our recipe touch of butter which makes is more delicious. So here is our Butter Zarda recipe.

Watch Butter Zarda Recipe

Preparation time: 15 mins
Cooking time: 15 mins

Ingredients

Rice - 2 glass - Chaawal
Milk - 1 cup - Dudh
Sugar - 1.5 glass - Cheeni
Butter - 200 gram - Makhan
Yellow Food Color - 2 tbsp - Zarda Rang
Cardamom - 4 pcs - Ilaychi
Pistachio - 4th of a cup - Pista
Raisin - Half Cup - Kishmish/Maiwa
Almonds - 1 cup - Badaam

Making Butter Zarda

Preparing rice

First we will boil water to cook rice. After the water is boiling hot we will add Yellow food color and soaked rice in it. When rice are getting boiled stir spoon in it lightly so rice do not break. Make sure you do not boil rice completely, just cook them this much that they do not remain so hard and become too soft. After that just use a strainer to strain them.

Cooking Butter Zarda

We will take a cooking pot and will add cardamom and butter in it. When butter gets melt, we will add 1 cup fresh milk in it. After stirring it once we will add 1.5 glass sugar in it. Now dissolve the sugar in it by stirring spoon in it and this will also help you and will not let sugar stick to the pot. After the sugar is melted it will give a foamy look. Now we will add boiled rice in it and mix them.

Note: After the sugar melts/ dissolves, you should put the rice in it and not wait longer. If you will wait after the sugar is melted then sugar can get hard too so be quick after it dissolves.

Now we will add boiled almonds, raisins and Pistachio in it and mix them. Now we will put the flame on high to dry the water around the rice. After that we will change the side of the rice and close the lid (Dham) for 5 mins.

After dham our Butter Zarda is ready to serve. Enjoy

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Chicken Pulao Recipe | Easy to make by Mayelas Kitchen

 

Chicken Pulao recipe is lighter version of Biryani and is easy to make than his big brother biryani. It is one of the most favorite dishes of Rice lovers.

Here is step by step guide about how to make Chicken Pulao. There are also other versions of pulao which we will share with you in future.

Preparation time: 10 mins
Cooking Time: 20 mins

Ingredients:

Rice ……….3 glass……Chawal
Chicken……1.5 kg…….Murgi
Yogurt………6 Tbsp…..Dahi
Onions………2 pcs…….Pyaz
Ginjer……….1 whole….Lahsan
Green Chilli. 2-3pcs…..Hari Mirch
Tomatoes…. 3 pcs…….Tamatar
CookingOil…1.5 cup….Oil
Water………..4.5 glass..Pani
BlackPepper Pwdr.1 tsp…Kaali Mirch pwdr
Fenugreek Pwdr..1 Tbsp.. Kasuri Methi
Salt………………..3 Tbsp… Namak
Red Chilli Pwdr…1.5 Tbsp. Laal Mirch
Cinnamon………..2 pcs…..Daar Cheeni
Star Anise………. 2 pcs…Phool Badiyan
Black Cardamom.3 pcs….Moti Ilaychi
Black Cloves…….5 pcs…….Laung
Cumin…………….1 tsp………Zeera
BlackPepper…….1 tsp..Sabit Kali Mirch

Making Spices and meat of Chicken Pulao:

First take a cooking pot and put 1 and half cup cooking oil in it. When the oil is hot put 2 pcs sliced Onions in it and cook them until they become light brown. When the onions become light brown add one glass water in it. Do cover the pot with lid so when you add water the reverse splash does not burns you.

After that add Tomatoes, Ginger and green chilies in it. After three to four minutes we will add salt, red chili powder, black-pepper powder, fenugreek powder, star anise, black cardamom and black cloves. Cover it for 2 to 3 minutes.

Now add chicken in it and mix with the spices inside. Close the lid of the pot and let it cook on Medium flame for 5 minutes. Add 6 table spoon yogurt in cooking pot and mix it. Now we will cook | Saute chicken until it is ready. Close the lid and after some time check if the oil has come on the sides of the chicken.

Do check the chicken if it is ready from inside as some chickens can take more time to cook. If your chicken is ready then add 4 and a half glass water in it. After mixing close the lid and wait for the water to boil.

Making Rice

First soak 3 glass (Desi Measurement) of Rice in Water for 30 minutes.

Now take the water out of the rice which we added at the start for 30 minutes. If the cooking pot water is boiling now then add rice in it and mix them. Now close the lid and let water dry.

After the water is dry we will put the rice on dham (Steam cook). Cover the lid with clean cloth and put it on the pot on low flame. After covering put some weight on the lid so its steam does not come out. After 6 to 7 minutes we will open it and mix the rice with lite hand.

Our pulao is ready now. Enjoy.

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