Ingredients:

palau chomps as follows:

1 small onion peeled
2 cloves of garlic
a small amount of fresh ginger copped.
1 table spoon of coriander seeds.
two teaspoon of cumin seeds
two teaspoon of fennel seeds

two small sticks of cinnamon
four green cardamoms
two black cardamoms
6 cloves of lawng.
two teaspoon of salt

Preparation:

Cook Moghul palau as follows:
wash meat, put ingredients in the saucepan, 6 glasses of water, let it cook until the meat is tender, don’t let it go too soft. Second Stage, soak four mug of rice in cold water, leave for 20 minutes, get another saucepan put some 2 table spoon of oil, chop the onion until golden brown,crush and then add fresh garlic and ginger,two table spoon of water, cover the lid for 2 minutes, put half a tablespoon of garham masala, 2 green chillies finely chopped, cumin seeds, mix everything together, now, get all chomps out of the yakhni, and put it into the fried onion, mix for 34 minutes, and the put the lid back on, strain the yakhni, and measure how many cups of liquid inside the yakhni with the same mug, mix altogether, put 67 mugs of liquid including yakhni and water, when the water is boiled, and then drain the water from the rice which was soaked before, then put the soaked rice into the yakhni, give them a good mix, taste the salt, if desired put more salt if the taste is not right. Let the rice and meat cook together, let all the water dessolved and then check the rice, give it another mix, and taste the rice, if the rice is cooked, leave it on a small gas or even in the oven, and if its uncooked, get a damp tea towel put them on top of the rice with the lid on top and let it cook for about 1520 minutes.

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