Yakhni Pulao
Course: EntreesDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
200
kcalIngredients
1/2 kg. Mutton or Chicken (with bones)
1/2 kg. Rice-Basmati
1 Onion-(medium size)
1 tsp. Ginger (Adrak)-paste
1 tsp. Garlic (lehsan) paste
10 Cloves Cloves (laung)
10 Black Pepper (Kali Mirch)
1 Stick Cinnamon (Dalchini)
1 tsp. Cumin Seeds (Zeera)-whole
2 Black Cardamom (Bari Ilaichi)
4 Green Cardamom (Chhoti Ilaichi)
1 tbs. Coriander (Dhaniya)-powder
1 tbs. Fennel (Saunf)-powder
1/2 tbs. Salt
1/2 cup Vegetable Oil
1 Bay Leaves (Tezpatta)
Directions
- Soak rice for half an hour.
- Mix all the ingredients (except rice and oil), add to the meat in a pot with 6 cups of water and cook till the meat is tender and water is reduced to 2/3rd. Strain yakhni and keep it aside.
- Fry onion in oil till dark brown. Add the cooked meat, fry a little, add rice and the yakni (about 4 cups) and cook.
- When water dries, cover it and ikepp it on low fire for 4-5 minutes.
- Serve with Garlic Chutney, Raita or Achaar.
Best and Easy Recipe soo far. Been using this recipe for very long time from this site