Yakhni Pulao
Dt. 5th June, 2020
Yakhni Pulao .. basically originated from the extreme northern part of India is a flavorful rice-mutton dish cooked with exotic spices tied in a muslin cloth. This aromatic rice delicacy is a perfect option for any party or even regular family lunch. Can be best served with Mirchi Ka Salan or Simple raita.
Recipe card --
Ingredients -
1 Kg Mutton Or Beef | 2-3 Onions(optional) | 2-3 Cloves of Garlic | 1 tbsp roughly chopped Ginger | Mixed Whole Garam Masala _ cloves, cinnamon stick, black peppercorns, black cardamom, fennel seeds, green cardamom, shah zeera, Bay Leaves | Dried Lemon | Saffaron threads | 1 Cup + 2 Tbsp Oil for cooking | 2-3 Chicken stock cubes | a pinch of turmeric(optional) | 1 tbsp Kasuri Methi |2 KG Long grain basmati rice | 1 whole lemon juice
For garnish - chopped cilantro(Coriander Leaves), mint leaves and slited green chilies
Raita for serving _ Yogurt with grinded cumin, mint leaves, cilantro, green chilies, grated cuccumber and salt to taste.
Instructions -
To cook Mutton/Prepare the yakhni -
1. In a clean muslin cloth, put all the whole spices along with onion, ginger, garlic, red chilies, dried lemon__ tie a knot to form a etius(also known as Bouquet Garni).
2. In a cooker, add meat cubes on meat on bones along with chicken stock cubes, prepared etius, 2 tbsp of oil and just enough water so that nothing gets burnt. __ More flavors with meat on bones
3. Pressure cook the meat till it is partially cooked(Min 2-3 whistles if using mutton and 5-6 whistles, if using beef).
Once the meat is cooked, let it rest for 5-6 mins in the cooker (without removing the lid) so that the meat soaks up the spices and all the steam is removed naturally. remove the lid and take out the etius. Separate the meat and preserve the left over broth/soup. set aside. This broth/soup will be your stock for cooking rice.
To Cook Rice - Clean and wash the rice and soak in water for 30 Mins.
In a heavy bottom pan, add in oil and heat it.
Once the oil is warm, add 1 tsp of shah zeera and kasturi methi. Let it cook for 5 min so that it releases its flavor in the oil.
Then add in cooked meat, yogurt(optional) and saute till the oil separates out.
Add in the soaked rice, preserved stock/yakhni, lemon juice and mix well until everything is well combined.
adjust the seasoning and let it cook on high till the steam comes out.
Then reduce the flame and cook further till the rice is completely cooked.
Garnish with chopped cilantro, mint leaves and slitted green chilies.
Sprinkle powdered garam masala and serve hot with raita or mirchi ka salan.
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Bon Appetit until yet another exiciting recipe
