Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, dumba pulao. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dumba pulao is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Dumba pulao is something which I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook dumba pulao using 13 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Dumba pulao:
- Prepare 1 kg Lamb meat
- Take 1 kg Basmati Rice
- Get Onion 2 medium size sliced
- Take Tomato 2 medium size
- Take 1 tbsp Ginger paste
- Prepare 1 tbsp Garlic paste
- Make ready 2 tbsp Biryani masala
- Make ready 1/3 cup Oil
- Prepare 4 tbsp fennel seeds (sauf)
- Prepare 4 tbsp coriander seeds
- Take leaves Coriander
- Prepare leaves Mint
- Make ready 1/2 cup yoghurt
Ilyas Dumba Karahi : Ilyas dumba karahi is most famous hotel for eating Dumba in Lahore. Its located at Truck Ada ,near old sabzi mandi Lahore. Carrot is used to give a light orange colour to the Yarkhandi Pulao in leh with some basic spices found in every Indian Kitchen. The lamb used is usually of the Dumba variety (which have a large layer of fat).
Steps to make Dumba pulao:
- In container, add lamb meat, coriander seeds, sauf, one tomato and one onion, with water to make yakni and to tenderize meat. Drain it and separate meat and yakni.
- In another container, heat oil. Add onion and fry till golden, then add meat, G.G paste, biryani masala, tomato and yoghurt. Cook well, as oil appear. Now add yakni. As came to boil, add Rice. Mix well and allow to cook on medium flame. As yakni absorbed then sprinkle coriander leaves and mint leaves and orange food colour. Cover with lid. keep on Dum, on slow flame for 10 minutes. Ready to serve.
Carrot is used to give a light orange colour to the Yarkhandi Pulao in leh with some basic spices found in every Indian Kitchen. The lamb used is usually of the Dumba variety (which have a large layer of fat). Only the fatty pieces are used for the pulao. Pulao and biryani can easily be our trademark dishes. everyone makes them at home, all desi restaurants and hotels have them, some renowned franchises in the country are famous solely for either Pulao or Biryani plus they are served at big occasions like weddings. There was a time when all grand family dinners (dawat) had this set menu.
So that is going to wrap this up with this exceptional food dumba pulao recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
