• 2ea8c6696165e3f722f9a6bb7e10891d

Yakhni Pulao.

This tasty rice dish is a classic at North Indian meals. It gets its name from the Yakhni (meat stock) it is cooked in.

Prep
Cook
Serves 8people
Ingredients
2 1/2
cups - water
3/4
kg - mutton leg cut into 5 cm pieces , can be replaced with lamb
6
flakes - garlic crushed
6
- peppercorns
5
tsp - salt
6
- brown cardamoms
6
stick (2 1/2 cm each) - cinnamon
12
- cloves
4
- bay leaves
1/4
cup - vegetable oil
2
medium ( 200 g) - onions sliced
3
cups - Basmati rice
Directions
1.
Put 2 cups water, meat, garlic, peppercorns, 1 tsp salt and half the cardamoms, cinnamon, cloves and bay leaves in cooker.
2.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes.
3.
Remove cooker from heat. Reduce pressure by placing cooker in a basin of cold water (approximately 2 minutes).
4.
Open cooker. Remove meat. Strain cooking liquid. If necessary, add water to strained liquid to make 3 ½ cups stock and reserve.
5.
Wash and wipe dry cooker.
6.
Heat oil in cooker for about 2 minutes. Add remaining cardamoms, cinnamon, cloves and bay leaves. Stir for a few seconds. Add onions and fry till well browned. Add remaining water (½ cup) and boil for a few seconds. Add meat. Stir fry for about 3 minutes.
7.
Add rice and stir fry for about 3 minutes. Add stock and remaining salt (4 tsp). Stir.
8.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
9.
Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control/lift vent weight lightly to release pressure.
10.
Open cooker. Serve hot.

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