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Monday, November 28, 2011

Yakhni Pulao




Yakhni Pulao is a rice preparation. The rice is cooked with whole spices and mutton stock.  
You will not need any kind of gravy or a side dish,,,,just a complete one dish with some raitha. I tried it the same day I saw the recipe and was quite convinced. You can use your own ratio of Mutton to Rice as you do for biryani. The main idea is to get the flavor of mutton into the rice. After straining the stock meaure it according to the qty of rice before adding.



You will need:


  • 2 1/2 cups of Rice
  • 1 tbsp lemon juice
  • 1/2 cup chopped coriander
  • 1/2 cup fried onion
  • 4 tbsp oil


For stock;

  • 1 kg Mutton pieces with bones
  • 6 cups of  water
  • 4 pods of garlic roughly chopped
  • 2 medium onion roughly chopped
  • 2 " piece of ginger chopped
  • Salt to taste
  • Bouquet Garni: 1 tbsp aniseed,
  • 1 tbsp whole dhania
  • 2 big ilaichi


For Gravy:

  • 1 meduim sized onion finely sliced
  • 1/2 cup yogurt
  • 1 tbsp ginger & garlic paste
  • 4 green chillis slitted ( or according to choice)
  • 1/2 cup chopped mint


Grind together:

  • 1 tbsp shahi jeera
  • 4 cardamom
  • 10 almonds


Method:

First wash and soak the rice. In a pressure cooker add all the ingredients for stock and cook till mutton is done (do not over cook). Open the cooker when pressure drops and strain the stock and collect it in a bowl , measure it according to the rice and set aside. (2 1/2 cup Rice- 5 cups of stock). If the stock is less than that add some water. Separate all the mutton pieces and set aside and discard rest of the things.

Heat a kadai with oil. Add onion and fry till light golden. then add ginger & garlic and cook for a min. Slowly add whisked yogurt, green chilies, lemon juice and chopped mint. Fry till aromatic and then add ground almond, cardamom and shahi jeera. Now add mutton pieces and cook for 2 to 3 min with the lid on.Check the salt and adjust the seasoning. Then add the mutton stock, check the salt and adjust the seasoning. And when it starts boiling add the soaked rice and simmer it on slow flame till the stock evaporates and rice is cooked. Before removing from the pan add fried onion and chopped coriander leaves  and mix gently. Serve hot with Raitha.

Serves 4


2 comments:

  1. Salamwalaikum have tried your few recipes.all were yumm alhamdulillah.loved cooking them.got a question about this one. What gives rice yellowish colour if there is no turmeric in it.

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    Replies
    1. Hi...as this is a very old recipe and picture taken long back when my photography skills were still improving....probably because of the light and also you get a slight yellowish color from the potli masala...dhania etc. I will try to click the pic again and post to show the actual color in natural light

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