Divide it into equal portions and make small balls. Boil them in water for a few minutes, and then keep them aside. 2. To make the pulao, heat ghee in a pressure cooker. Add jeera, elaichi, bay leaf, ...

Kabuli Mutton pulao, derived its name from Kabul in Afghanistan. It uses carrots and raisins for an underlying sweet flavor packed up by the strong aromas of whole spices and dollops of ghee to tie ...