YAKHNI PULAO

YAKHNI PULAO

    

                

      BY-VISHWAJIT JADHAV

When we are talking about The word "stock" and when we derived it, what you all think is it only limited to white and brown? Indian stock?

Yakhni and from yakhni the amazing and nutritive delicacy come out which is yakhni pulao Let's connect together with food and amazing memories.

Drop your name of the dish and within 15 min we are at your service

Yakhni Pulao is a mildly flavored pulav made using ghost /mutton. Specially prepared during Eid Al Adha, this pulao serves as a delicious side dish to a long array of different mutton gravies prepared for the day.

For this Pulao, spices like coriander, fennel seeds, whole garlic, and ginger are boiled with mutton along with whole garam masala and sliced onions. Later this boiled meat is added to rice to make a fragrant pulao

Ingredients

·       - For Yakhni

·       500 gm mutton/ghost

·       1/4 tsp shah jeera

·       1 black cardamom

·       2 green cardamom

·       2 tbsp sliced onion

·       5 black pepper

·       2 cloves

·       1 bay leaves

·       1 tsp salt

·       1/4 tsp fennel/sauf

·       1 tsp coriander seeds

·       1 whole garlic

·       1 tsp sliced ginger

·       1 glass water

·       For the Rice

·       2 big spoon oil + 2 tbsp Ghee

·       2 glass rice

·       1 medium-size onion sliced

·       5 tbsp ginger garlic paste

·       3 chopped green chilly

·       1/2 tsp black pepper powder

·       1/2 tsp garam masala powder

·       3 tbsp yogurt

·       2 glass water

·       3 whole green chilly

·       2 tbsp chopped mint

·       2 tbsp chopped coriander leaves

·       1 tsp salt to taste

·       Whole garam masala:

·       4 pepper,

·       2 cloves,

·       1 bay leaves,

·       1/4 tsp shah jeera

METHOD

 

I - Prepare the Yakhni:

In a plain cheesecloth put fennel, coriander seeds, garlic, ginger. Prepare the pot and keep aside. In a pressure cooker place the mutton along with onion, shah jeera, black cardamom, pepper, cloves, bay leaves & water. Add the prepared pot and pressure cook till meat is cooked. Cool

II -For preparing Rice:

Heat oil and add the whole garam masala. When it crackles, add sliced onion.

When onion turns brown add in ginger garlic, garam masala & black pepper powder. Cook till smell or rawness fades about a minute

Now add yogurt and green chilies. Fry for a minute

Add in the prepared mutton followed by rice, coriander, min, green chilly & lastly water.

Adjust the level of salt.

Pressure cook for 2  whistles and then on low flame for 8 to 10 minutes.

Serve hot with raita.

Notes

Spice level can be adjusted by the chopped chilly. Pulao can also be made in an open vessel.

 

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