@nimrafoods: “Mota Chawal,” often referred to as Charsadwal Pulao or Shola and in some regions of KPK, Pakistan and Afghanistan as well. This dish is prepared with large chunks of boneless beef and minimal spices, making it simple yet flavorful. Personally, I am a big fan of this hearty meal. Ingredients: • Boneless beef (large pieces): 2 kg • Mota Chawal (thick rice): 5 cups (rinsed) • Onions: 3 medium • Tomatoes: 3 medium • Garlic: 1 whole bulb • Water: approximately 2.5 to 3 liters • Green moong daal: 2 cups (rinsed) • Garam masala: 4 tablespoons • Chicken cube: 1 • Red chili flakes: 2 tablespoons • Salt: 3-4 tablespoons • Desi ghee or banaspati: 1 cup Instructions: 1. In a pressure cooker, combine the beef, onions, tomatoes, and garlic with 1.5 liters of water. Cook for 50 minutes to tenderize the beef. Once done, strain the stock and set aside the beef and vegetables. 2. In the clear stock, add the rinsed green moong daal (no need to soak) along with 1 liter of water, garam masala, red chili flakes, salt, ghee, and the chicken cube. Cook the moong daal for about 15 minutes. 3. Once the daal is cooked, add the shredded beef and rinsed rice (again, no soaking required). Add 3-4 cups of water, ensuring the water is double the amount of rice. 4. Pressure cook for 30 minutes. After that, stir the mixture on a low flame for 15-20 minutes until the consistency becomes thick and sticky. 5. Finally, fry some onions until golden and mix them into the rice before serving. Enjoy your delicious, comforting Charsadda-style Mota Chawal! #nimraskitchen #flavourfusion1

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Wednesday 09 October 2024 11:52:06 GMT