Recipe - Pulao Zaffrani

One half kg Boiled chops
250 g Boiled meat
500 g Ghee
8 Hardboiled eggs
One half kg Onions; ( cut or sliced up and fried)
8 Sultanas
8 Sliced and blanched almonds
and
; pistachios
3 Fried bay leaves
2 cup Beaten curd
2 tablespoon Whole garam masala
1 teaspoon Ground garlic
1 teaspoon Ground ginger
One half kg Parboiled rice
2 teaspoon Saffron; fully soaked in
; milk and ground
One half cup Milk

First of all, heat ghee and fry eggs brown and remove. Put in bay leaves
and fry. When brown, drain off half of the ghee and keep it aside. Now, in
the heated ghee, add ginger and garlic and fry meat and chops till well
browned. Remove from heat, add the curds, slat, peper, garam masala,
onions, eggs, sultanas and almonds.

Stir well. Arrange the parboiled rice on top, pour heated ghee over the
rice, and sprinkle with saffron milk. Cover edges of pan with a paste of
flour and water,and put over medium heat for 20 mts.

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