Pullao is made by cooking meat in ghee with warm aromatic spices and then layered with meat curry or marinade (depending on the type of biryani), then sealed and cooked over low heat until done. The vegetarian version is called tehri.

INGREDIENTS:

500gm chicken
5 cloves
2tbsp Coriander Seeds
2tbsp Fennel Seeds
3 Green Cardamom
6-7 Black Pepper
1 Piece Cinnamon Stick
5-6 garlic cloves peeled
1 small Onion
2 Green Chilli
1tbsp Ginger Paste
1tbsp garlic paste
2 Bayleaves
1tsp salt
1 Medium Size Onion
5 Green Chilli
2 inch Ginger Piece
4 Cloves
2-3 Green Cardamom
100-150gm Curd
300gm/1.5 cup rice
50-60ml cooking oil
1tbsp Ginger Paste
1tbsp garlic paste
600ml water
5tsp salt