Indian Recipe Corner
Yakhni Pulao
Ingredients
AuthorGaurav SumanYakhni
1 kg Mutton or Beef
1 tbsp Fennel (saunf)
1.5 tbsp Coriander seeds
1 Bay Leaf
1 Cinnamon stick
1 Black cardamom
2 Green cardamom
1 l Water
1/2 tbsp Salt
1 Medium onion, halved
4 Saffron
Garam Masala ingredients for grinding
1 tbsp Cumin (Jeera)
1/4 tbsp Black pepper
1 Mace flake (Javitri)
1 Cinnamon stick
Half a Nutmeg (Jaifal)
2 Green Cardamom
Meat preparation (frying)
1/2 cup Ghee
1 Medium onion, sliced
3/4 tbsp Green Chilli paste
1 tbsp Ginger-Garlic paste
1/2 tbsp Salt
1/2 tbsp Chilli flakes
1/2 cup Curd (Yoghurt)
3/4 tbsp Garam masala (from above)
3/4 tbsp Coriander powder
Pulao preparation
2 Green chillies (uncut)
1/2 kg Soaked rice (Basmati)
Yakhni
Balance the salt, if needed
Ingredients
Yakhni
1 kg Mutton or Beef
1 tbsp Fennel (saunf)
1.5 tbsp Coriander seeds
1 Bay Leaf
1 Cinnamon stick
1 Black cardamom
2 Green cardamom
1 l Water
1/2 tbsp Salt
1 Medium onion, halved
4 Saffron
Garam Masala ingredients for grinding
1 tbsp Cumin (Jeera)
1/4 tbsp Black pepper
1 Mace flake (Javitri)
1 Cinnamon stick
Half a Nutmeg (Jaifal)
2 Green Cardamom
Meat preparation (frying)
1/2 cup Ghee
1 Medium onion, sliced
3/4 tbsp Green Chilli paste
1 tbsp Ginger-Garlic paste
1/2 tbsp Salt
1/2 tbsp Chilli flakes
1/2 cup Curd (Yoghurt)
3/4 tbsp Garam masala (from above)
3/4 tbsp Coriander powder
Pulao preparation
2 Green chillies (uncut)
1/2 kg Soaked rice (Basmati)
Yakhni
Balance the salt, if needed
Directions
Cooking Instructions
- Wash the meat with cold water
- Tie all the Yakhni spices in a cloth
- Cook the meat with 1L water with the spice bundle halved onion submerged in the water for 20-30 minutes until the meat is cooked
- Drain out the yakhni
- In a dry pan, heat up the Ghee and fry the onions till slightly brown
- Add some water to prevent the onions from burning and let it absorb the brown color
- Now add the green chilli and ginger garlic paste and cook for 3-5 minutes
- Now add the cooked meat, chilli flakes and salt and fry the meat for 5-10 minutes
- Add the Curd/Yoghurt and the ground Garam Masala and Coriander powder
- When it’s all cooked and the oil starts to seperate, add the Yakhni (Twice the volume of rice) and soaked Basmati rice, along with the green chillies. If using finer rice, don’t soak the rice beforehand
- Heat on high heat until water leaves the top of rice and only left under the rice and then put on dum for 20 minutes
Gaurav Suman
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