Zam Zam Pulao | Wedding Style Zam Zam Pulav Recipe

Zam zam pulao or zam zam biryani - A fusion dish of basmati rice, meat, chicken, kebabs, chips, eggs, nuts and vegetables. There are too many flavours in this one dish and everything with perfect balance.

it's a famous wedding day main course in Kokan and Bomaby region which is followed by Rava or Soji ka Halwa or Kaddu ka Halwa as dessert. Zam Zam Pulao recipe may seem a bit complicated with too many steps and looks like a lot of work but trust me, the end result is worth it. Anyway, I have tried to make it look as simple as it could be. Just give it a try once and you will want to make it again and again.

Zamzam Pulao Recipe

Ingredients:

• 500 gms good quality basmati rice
• 500 gms lamb or mutton
• 8 pieces of chicken
• 500 gms minced beef or mutton
• 6-7 onions
• 3 teaspoons ginger garlic paste
• 2 medium sized potatoes
• 1 large carrot
• 1 aubergine
• 250 g cauliflower florets
• 2 hard boiled eggs
• 2 tablespoons yogurt
• bay leaves
• cinnamon
• cardamom
• cumin seeds
• 6-7 fenugreek seeds (or dried leaves, if availabe)
• salt as per taste
• 1/4 teaspoon turmeric powder
• 2-3 slit green chilies (optional)
• 1 chicken stock cubes
• 1 teaspoon biryani masala
• 2 tablespoon lemon juice
• 10-12 mint leaves
• 1/4th teaspoon black pepper powder
• 10-12 cashew nuts
• 1 tablepoon pine nuts
• a pinch of saffron soaked in water

Method:

• Finely slice 6-7 onions. Then deep fry half of them to make birista.

• Wash and drain qeema, add half of the crushed birista, ginger garlic paste, lemon juice, chopped mint leaves, salt and black pepper powder. Mix well and make small kebabs and deep fry in oil. Keep aside.

• Wash and boil meat (mutton or lamb) with ginger garlic paste, salt and turmeric powder till tender. Don't add too much of water.

• Now cut one carrot into thin slices and deep fry till golden.

• Similarly cut aubergine (eggplant/brinjal) in slices and deep fry till golden.

• Wash cauliflower with hot water and deep fry till golden and crispy.

• Fry potato chips till crispy.

• Hard boil eggs and cut into strips.

• Boil rice in salt water till half done then drain and keep aside.

• Now in a big pot, take some oil and fry sliced onions adding bay leaves, cinnamon, cardamom, cumin seeds, 6-7 fenugreek seeds (or dried leaves, if availabe). Add salt, turmeric powder, slit green chilies (optional), chicken stock cubes, little biryani masala or karahi masala and then add yogurt and mix well. Now add washed chicken pieces and let it cook covered on very low heat once chicken is half done add boiled meat with all the water and let it cook.

• After some time, add boiled rice and mix well. Add 4-5 tablespoons of water if required and then top it with kebabs, all the fried veggies, boiled eggs and sprinkle some pepper powder and dried parsley. Then add some saffron soaked in water and cook cover on low heat.

• Fry cashew nuts and pine nuts in oil till golden and pour over prepared pulao and mix well.