Yakhni Pulao – Main

A combination of mutton and rice which is famous in Kashmir.
Time To Prepare: 1 hour No Of Servings: 4

1 lb Meat (lamb or goat)
1 small Onion
6 flakes Garlic
1 inch Ginger
4 Green Chili
1 inch Cinnamon
6 Cloves
2 tsp Coriander Seeds
to taste Salt
4 cups Water
2 cups, basmati Rice
4 flakes Garlic
1 inch Ginger
3 tbsp Ghee
1 large Onion
2 tsp Black Cumin Seed (Shahi Jeera)
2 inch Cinnamon
6 Cardamom
8 Cloves
3 tbsp Yogurt
to taste Salt
3 sliced hard boiled Egg

1. Wash mutton. Cut into medium pieces.
2. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.
3. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.

4. Wash and drain rice. Grind garlic and ginger to a fine paste.
5. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.
6. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.
7. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.
8. Garnish with browned onions and sliced eggs.


Popular posts from this blog

Golbari'r Kosha Mangsho

Dum Aloo (Bengali Style)

Bhetki Paturi