Yakhni Pulao
Ingredients for Yakhni Pulao:
1. Mutton – ¾ kg
2. Ghee – 5 big spoons
3. Cumin seeds – ½ small spoon
Cloves and cardamom – 8 each
Cinnamon – 4 small pieces
Black cardamom – 1
Bay leaf (Vayana Ila) – 2
Pepper powder – 1 small spoon
Fennel powder – 1 big spoon
4. Onions – 3
Ginger – 2-inch piece
Garlic – A handful
Green chillies – 5
5. Salt – As needed
6. Ghee – 5 big spoons
7. Onions – 4 medium sized, chopped
Ginger – 1-inch piece, crushed
Garlic – A handful, crushed
Green chillies – 3, crushed
8. Curd – ½ cup
9. Basmati rice – 600 gm, soaked half an hour
10. Onions – 2, sliced and deep fried in hot oil
Cashews – 10-12, fried
Mint leaves – A little
Eggs boiled – To decorate
How to prepare Yakhni Pulao?
1. Clean mutton and cut into pieces.
2. Heat ghee and sauté ingredients no: 3.
3. Add sliced ingredients no: 4 and sauté it again.
4. Add mutton and salt and sauté for 5 minutes.
5. Add water and cook in pressure cooker (approximate ½ hour).
6. Open the cooker, remove mutton pieces and strain the stock.
7. You need almost 3 cups of stock for your preparation.
8. Heat ghee and sauté ingredients no: 7.
9. Add curd and mix well.
10. Add mutton pieces and sauté for 2 or 3 more minutes.
11. Add salt, stock and 2 cups of water and boil the contents for 2 minutes.
12. Add basmati rice to it. Water should completely immerse the rice (almost the same level, but not exceeding it).
13. Close the container with a lid tightly and cook in low flame for 25-30 minutes.
14. You should open the lid once and mix the contents slowly using a fork.
15. Decorate your pulao using ingredients no: 10.
16. You can provide pappad and raita as side dishes for pulao.
Courtesy: Vanitha Magazine, January 1-15, 2018
Read a few more Pulao recipes here. Click on the images in the gallery to read.
Recent Comments