Yakhni Pulao

recipe

Mutton( chest meat) 1kg
rice 3 glass or 4 & 1/2 cups
onion 1+ 1
garlic 1 whole
ginger 1inch piece
salt
red chilli powder 1tsp
green chiilies whole 7
cinnamon stick 1
cumin seeds 1tsp
whole black pepper corns 10-15
bay leaves 2
black cardamon 2
aniseed 1/2tsp
yogart 1/2 cup
water
oil 1/4 cup
black pepper powder 1/2tsp
garam masala 1/2tsp
ground nutmeg 1/4tsp
ground mace a good pinch

methos:
for stock:
in a heavy pot add meat + peeled whole onion + whole garlic bulb + peeled ginger piece +salt + red chilli powder + whole green chillies + cinnamon +whole black peppercorns + bay leaves +black cardamon + AniSEED + enough water to cook the meat & form a nice stock…let it cook on low flame for about 45mins or until meat get tender..at this stage there should b about 4 glasses of stock left in the pan ..if its not this much no worries u can add more water later on…then drain the stock using a fine sieve..take out the meat & put the stock aside..+ discard the wholw spices,onion & green chillies left in the sieve..for the garlic bulb sqeeze the garlic pulp by pressing it between the hands & put it in a bowl to use later or u can put it in the stock aswell..well i used it in the oil after onions gets brown..thats coming up later

meanwhile wash & soak the rice for atleast 1 hour..

in another heavy based pan add oil + 1 sliced onion,let it get evenly golden brown +cumin seeds + garlic purree + cooked meat,stir it all over then add in yogart..cook it for good couple of mins then add in stock…let it simmer on high flame…check for sesoning if required.add garam masala + black pepper +nutmeg + mace…add in rice(make sure u drain the least amount of water from the rice),the water level should b 1inch higher than that of rice or always add i glass more water than of rice ,for instance if u r using 3 glass of rice add 4 glass of water to cook it..always works for me..add a tbsp of viniger to the simmering stock…

now let the rice absorb the stock on high flame,when u notice all the water has evaporated(check it at the very bottom using a spoon) then put it on dum(by putting a hot griddle underneath the pot & covering the pot’s lid with a tea towel) with lid on for 15mins..
recipe

lamb meat(from chest) 1kg
rice 3 glass or 4 & 1/2 cups
onion 1+ 1
garlic 1 whole
ginger 1inch piece
salt
red chilli powder 1tsp
green chiilies whole 7
cinnamon stick 1
cumin seeds 1tsp
whole black pepper corns 10-15
bay leaves 2
black cardamon 2
aniseed 1/2tsp
yogart 1/2 cup
water
oil 1/4 cup
black pepper powder 1/2tsp
garam masala 1/2tsp
ground nutmeg 1/4tsp
ground mace a good pinch

methos:
for stock:
in a heavy pot add meat + peeled whole onion + whole garlic bulb + peeled ginger piece +salt + red chilli powder + whole green chillies + cinnamon +whole black peppercorns + bay leaves +black cardamon + AniSEED + enough water to cook the meat & form a nice stock…let it cook on low flame for about 45mins or until meat get tender..at this stage there should b about 4 glasses of stock left in the pan ..if its not this much no worries u can add more water later on…then drain the stock using a fine sieve..take out the meat & put the stock aside..+ discard the wholw spices,onion & green chillies left in the sieve..for the garlic bulb sqeeze the garlic pulp by pressing it between the hands & put it in a bowl to use later or u can put it in the stock aswell..well i used it in the oil after onions gets brown..thats coming up later

meanwhile wash & soak the rice for atleast 1 hour..

in another heavy based pan add oil + 1 sliced onion,let it get evenly golden brown +cumin seeds + garlic purree + cooked meat,stir it all over then add in yogart..cook it for good couple of mins then add in stock…let it simmer on high flame…check for sesoning if required.add garam masala + black pepper +nutmeg + mace…add in rice(make sure u drain the least amount of water from the rice),the water level should b 1inch higher than that of rice or always add i glass more water than of rice ,for instance if u r using 3 glass of rice add 4 glass of water to cook it..always works for me..add a tbsp of viniger to the simmering stock…

now let the rice absorb the stock on high flame,when u notice all the water has evaporated(check it at the very bottom using a spoon) then put it on dum(by putting a hot griddle underneath the pot & covering the pot’s lid with a tea towel) with lid on for 15mins..

DONE
ENJOY

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