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We hope you got insight from reading it, now let’s go back to zamzam pulao or cocktail pulao recipe. You can cook zamzam pulao or cocktail pulao using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook ZamZam Pulao or Cocktail Pulao:
- Use 500 gms rice
- Prepare 350 gms mutton with bones
- Prepare 350 gms chicken with bones
- Provide 1 onion
- You need 1 tomato
- Prepare 2-3 green chillies
- Prepare 3 large potatoes cut into wedges
- Get 3 tbsp spring onion greens
- Prepare as needed Whole garam masala
- Use 2 tsp garam masala powder
- Provide 3 tbsp ginger garlic paste
- Take 1 tsp Kewda water
- Use 100 gms curd
- Take 1/4 cup milk
- Get as per taste Salt
- Use 2 Green chillies
- You need 8-10 curry leaves
- Provide 3 eggs boiled
- Take For meatballs/ kofta :
- Take 250 gms mince(chicken/mutton)
- You need 1 tbsp coriander leaves
- Take 1 tbsp mint leaves
- Use 1/2 tsp red chilli powder
- Use 1/4 tsp pepper powder
- Get as per taste Salt
- Use jeera powder/ cumin powder
- Take 2 tbsp fried onion(crushed)
- Use 1 tsp ginger garlic paste
Steps to make ZamZam Pulao or Cocktail Pulao:
- For meat balls : Mix all the ingredients mentioned under meatballs section and let the Keema marinate for one hour. Make balls and deep fry and set aside.
- Soak rice in water. Boil and cut eggs into half. Divide the potato wedges in 3 parts and soak them in 3 bowls of water. Add yellow, green and red food colouring to these three bowls. Keep soaked for one hour and then strain and deep fry and set aside.
- Prepare two potlis using garam masala divided amongst them, 1/2 onion and 1 tbsp of ginger garlic paste in each potli.
- Boil the chicken with one potli, salt and 2 to 3 cups of water. Cook till chicken is tender. Strain and save the stock(yakhni)
- Boil the mutton similarly and strain and save the stock(yakhni)
- Heat oil in a vessel. Add curry leaves and let them splutter. Now add ginger garlic paste and saute for a minute. Add chicken and mutton pieces and saute for 5 minutes. Add the chopped tomato and cook for 2 minutes. Add the rice and fry for a few minutes. Now add the stock saved from the chicken and mutton. You can add more water according to your rice quantity over here and also adjust the salt. Let the water boil. Beat the curd and add to the rice.
- Add milk, Kewda water, garam masala and cook till the water almost dries up. Now add the meatballs and give the rice a good mix. Layer the colour filter fried potatoes on top and also the boiled and sliced eggs. Sprinkle some spring onion greens. Cover and simmer on low heat for 5 to 8 minutes. Enjoy with raita of your choice.
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