• 583988be903ba6147934013666a93600

Yakhni Pulao

This tasty rice preparation is a classic North Indian dish. It gets its name from the Yakhni (meat stock) in which it is cooked. It is perfect served with a simple raita.

Prep
Cook
Serves 4people
Ingredients
1
kg mutton or lamb with bones, cut into bite sized pieces
2
tbsp garlic paste
2
tbsp ginger paste
6
green cardamom pods
6
clove
1
piece cinnamon
1
black cardamom
10
black peppercorns
1
tsp cumin seeds
2
tsp coriander seeds
1
large bay leaf
1
star anise
1
tsp red chilli powder
2
large onions chopped
2
large onions sliced
3
tbsp cooking oil
2 1/2
cups Basmati rice
3
tbsp fresh yoghurt
salt to taste
Directions
1.
Put 6 cups of water in a pressure cooker (9 if cooking in a pan).
2.
Cut a piece of muslin cloth, and place cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chilli powder in the centre of the square. Tie it in a tight bundle and place in pressure cooker.
3.
Add ginger and garlic paste, meat and salt to the pressure cooker and close. Boil till the meat is almost cooked.
4.
Remove the muslin bag, separate the meat from the stock and keep aside.
5.
Next heat the cooking oil and add the chopped onions. Fry till light golden, then add the meat, stock, rice, and yoghurt, and mix well.
6.
Cook on a medium flame till the mixture comes to a boil, then reduce to a simmer, cover, and cook until the rice is done. Turn off heat and allow to rest for 5 minutes.
7.
While the rice is resting fry the slices onions until crisp and golden, and garnish.

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