29 April, 2022
Flavorful Recipe For Cocktail Pulao/Zamzam Pulao
Flavorful Recipe For Cocktail Pulao is also known as Zamzam pulao is an easy amazing pulao recipe made by cooking fragrant basmati rice with aromatic spices mutton stock and coconut milk. Assorted toppings are added to the rice which gives its name cocktail pulao.
Cocktail Pulao / Zamzam Pulao is made by adding mutton, chicken, meatballs, veggies and dry fruits.
This Cocktail Pulao / Zamzam Pulao is one of our favourite pulao and much lighter than biryani to have.
Some of the rice recipes in my blog
Bhel Pulao
Pot Rice
Mutton Mastani Pulao
Beetroot Rice with coconut curry and grilled chicken
Preparation Time: 45 minutes
Cooking Time: 1 hour
Total Time: 1 hr 45min
Serves +5-
Recipe
Ingredients
For the Rice
- 300 gm Rice
- 1 cup of Coconut milk
- 1 cup of mutton stock
- ½ tsp Cumin Seeds
- 10 sticks of Greens of Spring Onions (chopped finely)
- 7 – 8 Cloves of Garlic (chopped finely)
- 1 Bay Leaf
- 2 Peppercorn
- 2 Cloves
- ½ inch Cinnamon
- 2 tbsp Butter or Ghee
- Salt to taste
Mutton (Lamb)
- 200 gm Mutton
- ½ tsp Ginger Garlic Paste
- 2 Green Chillies Crushed
- 1 cup water
- Salt to taste
Chicken
- 150 gm Chicken Boneless pieces cut into 1-inch cubes
- 50 gm Curd
- 2 tbsp Cream
- ½ tsp Ginger Garlic Paste
- 2 Green Chillies Crushed
- ⅛ tsp Pepper Powder
- Salt to taste
Lamb Liver and Kidney
- 100 gm Liver and Kidney
- 1 tsp Red Chilli Powder
- 1/8 tsp Turmeric Powder
- 2 tsp oil
- Salt to taste
Mince Mutton (kheema)
- 150 gm Kheema (mutton mince)
- 2 Green Chillies
- ½ tsp Ginger Garlic paste
- 2 tbsp Fried Onions
- 2 tbsp Coriander Leaves
- 1 Egg
- Salt to taste
Vegetables
- 100 gm Carrot chopped into cubes
- 50 gm French Beans chopped
- 100 gm Brocolli cut into florets
- 50 gm Peas boiled
- Coriander leaves a handful
- Mint leaves a handful
- 2 tbsp Oil
Dry Fruits
- 5 – 7 Almonds (cut into 2)
- 5- 7 Cashewuts ( cut into 2)
- 5 Apricoats
- 1 – 2 tbsp Oil for frying
Eggs
- 2 Eggs boiled and sliced
Method
Mutton
- Boil mutton in a pressure cooker with ginger garlic paste, green chilli paste and salt. Add 1 cup of water and pressure cook for 3 whistles on a high flame, then lower the flame and let it cook for 10 – 15 minutes or till mutton pieces are soft. Remove the mutton stock and keep it aside.
Rice
- Wash rice add mutton stock, coconut milk, salt and water as needed to cook the rice on medium flame.
- Keep checking so you don’t overcook.
- Cook the rice al dente and not mushy.
- Grains must be separated yet fully cooked
- Also, add a teaspoon of oil to the rice while cooking
- Spread the rice into a big plate.
- Heat oil in a pan add bay leaf, cinnamon, cloves, and peppercorns sauté for a few seconds.
- Add chopped garlic sauté for a few seconds do not let the garlic brown.
- Now add in the chopped greens, and sauté for few minutes till the greens changes to dark colour.
- Now spread this on the rice.
Chicken
- Wash the chicken pieces, and drain out excess water.
- Add all the ingredients mix and let it marinate for 30 minutes.
- Cover and cook in a pan with its marinade till the chicken pieces are soft.
- Stir in between to prevent it from sticking.
Liver and Kidney
- Cut the liver and kidney into 1-inch pieces wash in water, and drain out excess water.
- In a pan add all ingredients and mix.
- Cover and cook for 10 to 15 minutes on slow flame till pieces are soft. Keep stirring in between to prevent it from sticking.
Meat Balls (kabab)
- Wash the mutton mince properly, and keep it in a strainer to drain out excess water.
- In a food processor or mixer, jar add all ingredients except oil and blend to a smooth paste.
- Keep in the fridge for 30 minutes so the batter will become firm and it will be easier to make the balls.
- Wet your hand and then form the mixture into small balls (1 inch )
- Deep fry these balls in oil.
Vegetables
- Heat 2 tablespoons oil in a wok on high flame. Cook all the veggies except peas on high flame.
Add all vegetables except coriander and mint leaves, and fry for 2 to 3 minutes. - Do not overcook them as we want them crunchy but also ensure the raw flavour has gone.
Lastly, add green leaves sauté for a minute off the flame
Dry Fruits
- In the same wok in which you had fried vegetables fry dry fruits one by one in half tsp oil. Jut light brown it.
Assembling the pulao
- Mixed all the cooked ingredients mutton, chicken, liver and kidney, meatballs, veggies, peas, dry fruit and boiled sliced eggs in a pot or plate.
- Now spread this on the rice.
- Gently with 2 wooden spoons, mix very gently as we do not want to break the rice.
- Take a thick bottom vessel and add the mixed rice meat add 2 tbsp of butter on top. Cover and cook on a low flame till the steam comes out.
- Serve hot with raita and salad.
One thought on : 1
Amazing n mouth watering