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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Yakhni Pulao |
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Rice, Basmati
soaked for 30 minutes 1 cup / 200 gm |
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Lamb, cut into
big pieces 500 gm |
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Nutmeg (jaiphal)
1/2 |
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Mace (javitri)
4 blades |
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Ginger (adrak),
1” piece, chopped 1 |
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Cinnamon (dalchini),
1” stick 1 |
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Cloves (laung)
6 |
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Coriander (dhaniya)
seeds 1 tbsp / 6 gm |
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Ghee 4 tbsp /
60 gm |
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Onions, finely
sliced 2 |
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Cumin (jeera)
seeds 1 tsp / 2 gm |
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Cinnamon (dalchini),
1” stick 1 |
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Cloves (laung)
3 |
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Green
cardamoms (choti elaichi) 4 |
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Garlic (lasan)
paste 1/2 tsp / 3 gm |
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Ginger (adrak)
paste 1/2 tsp / 3 gm |
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Salt to taste |
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Yoghurt (dahi)
1 cup / 180 gm |
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Onion, sliced,
fried 1 tbsp / 12 gm |
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Mint (pudina)
leaves 10 |
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- In a
muslin cloth tie the nutmeg mace, ginger, cinnamon stick,
cloves, and coriander seeds together. This is called bouquet
garni. Heat 4 cups water in a wok (kadhai); add the lamb,
salt, and the bouquet garni; cook on low heat till the lamb
is tender.
- Then
squeeze the bouquet garni and discard it. Remove the lamb
pieces, strain the liquid and keep both aside. Heat the ghee
in a thick–bottomed pan; add the onion and sauté till brown.
Add all the spices, garlic and ginger pastes. Sauté for a
few seconds. Add the lamb, salt, and yoghurt; cook till the
lamb turns brown.
- Add the
drained rice and mix till the rice is well coated. Pour in
the strained liquid, mix well, and cover with a heavy lid.
Cook for 15 minutes on dum or bake for 20 minutes in a
moderate oven.
- Garnish
with fried onion and mint leaves, and serve hot accompanied
with cucumber or mint raita.
- Note:
This is a complete meal by itself.
- For
Tender Flesh: Raw papaya is the best tenderiser for
meats.
- Time:
Preparation time: 30 min.
Cooking time: 20 min.
Serves: 6
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