Akhni Pulao 

Fixings:

Serves 2 individuals.

For Rice:

1.bashmati rice- 1 mug

2.ghee/Butter/ oil - 3 Tbs

3.onion (cleaved)- 1/2 glass

4.green stew  3 pieces

5.sat- 1/2 ts

6.sugar- 1/2 ts

7.aloobukhara- 3-4 pieces

8.raisin- 8-10 pieces

For Akhni water:

1.water- 4 mug

2.garlic (generally cleaved)- 2 clove

3.ginger(roughly cleaved) - 2 Tbs

4.cardamom - 4 pieces

5.clove- 4 pieces

6.cinnamon- 2 little sticks

7.bay leaf- 2 pieces

8.whole dark pepper- 6-7 pieces

Strategy:

1.take the water in a substantial skillet, include all the akhni water fixings in it and bubble it. At that point let the water to stew in medium high temperature until it diminish to around 2 glasses of water.

2.then strain the seasoned water and protect it to use in polau (we will utilize the water not alternate fixings).

3.now wash the rice and keep it on a strainer for around 5 minutes to uproot the right to gain entrance water.

4.heat the ghee/oil in a dish. Include 50% of the slashed onion and sear them until they get to be light tan in shade. At that point evacuate the browned onion on a plate and keep them aside for future enhancement.

5.add whatever is left of the hacked onion in the ghee and sear them till they get to be delicate. At that point include the washed rice, aloo bukhara and raisin; and sear them for 4-5 minutes (a pleasant fragrance of the browned bashmati rice will be spread in your kitchen around then).

6.then include the enhanced akhni water, salt, and sugar; and cook it in medium high hotness for 5-6 minutes. After that blanket the dish, turn the hotness to low and let them cook for around 18-20 minutes.

7.garnish the top with the browned onion and serve the polau.