Media   |  Home Delivery 
K&N's - a founding pillar and beacon for Pakistan's Poultry Industry - started in 1964 with a single minded objective of providing better nutrition through poultry for Health and Happiness of the Nation.  History
Mughlai Tikka Pulao
Mughlai Tikka Pulao
Serves
SERVES
4
Preparation
PREPARATION
30 min
Cooking
COOKING
45 min
Ingredients

  • K&N's Mughlai Tikka – 28-30 pieces
  • Butter – 3 tbsp
  • Ghee – 3 tbsp
  • Onion – 3 tbsp; chopped
  • Ginger & Garlic Paste – 1 tbsp
  • Whole Spice – 5 g
  • Green Chillies – 3; chopped
  • Cumin Powder – 1 tbsp
  • Red Chilli – 1 tbsp; crushed
  • Ground coriander – 1 tbsp
  • Yogurt – 1/2 cup
  • Rice – 500g; soaked
  • Water – 1 cup
  • Salt – to taste
  • Milk – 1 cup
  • Pistachio & Raisins – 25g
  • Almonds – 25g; soaked overnight
Method

Heat K&N's Mughlai Tikka as per instructions on pack and set aside.

In a separate pan heat butter and ghee; add onion and stir occasionally till it changes color. Then add ginger, garlic paste, whole spice, green chillies, cumin powder, crushed red chilli, ground coriander, and yoghurt. Stir to mix well and let cook for few minutes.

Add soaked rice, water, salt, milk, pistachios, raisins, and almonds. Mix well and add Mughlai Tikka.

When most of the water evaporates, cover and allow rice to steam for few minutes.

Serve hot with the condiments of your choice.

Yield:
|
Preparation:
|
Cooking:
Ingredients

    Method


    SmartCooking with K&N's > 


    For more recipe videos, subscribe


    English
      Pakistan
    ©  K&N's. All rights reserved.   |   Disclaimer