Dear friends presenting PULAO BIRYANI || IDRIS Restaurant Style. A Famous Dish of Lucknow
INGREDIENTS
Mutton: 1.5 Kg
Extra Long Grain Basmati Rice: 1 Kg
Yellow Onion: 300 gm Sliced
Milk Full Cream: 1/2 Liter.
Garlic Paste: 3 Tbsp
Ginger Paste: 4 Tbsp
SPICES for YAKHNI
Salt: 3 Tbsp
Red Chili Powder: 3 Tbsp
Black Pepper: 1 Tbsp
Cloves: 1 Tea Spoon
Green Cardamom: 25
Black Cardamom: 4
Cinnamon Stick: 2
Cassia: 2 1"
Whole Jyfal: 1
Whole Javetri: 1 Tea Spoon
Fennel Seeds: 3 Tbsp
Ghee 1.5 Cups
INGREDIENTS When cooking with Milk
Ground Jyfal: 1/2 Tbsp
Ground Javetri: 1/2 Tbsp
Red Chili Powder: 1 Tbsp
Green Cardamom Powder: 1/2 Tbsp
Fennel seed Powder: 1.5 Tbsp
Ground White Cumin: 1tbsp
Sugar 2 Tbsp
Fried Onion: 1/2 of the quantity
Saffron: 3 Pinch
Yellow food color: 1/4 Tbsp
Rose Water: 1/4 Cups
Kewda Water: 1/2 Cups
SPICES to Boil Rice
Salt: 5 Tbsp
Cloves: 15
Green Cardamom: 15
Black Cardamom: 4
Cinnamon Stick: 2
INGREDIENTS for DUM
Fried Onion: Remaining 1/2 of the quantity
Kewda Water: 1/4 Cups
Ghee: 1/2 Cups
Food Color: 1/4 Tbsp

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