YAKHNI PULAO
A delicious North Indian Dish made with rice and mutton. It gets its name from the "yakhni" (meat stock) that it is cooked in. Can be had with a simple yogurt Raita.
Provided by Nabiha
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Gently wash and soak the rice in water. Set aside.
- Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
- Remove all the spices and strain the stock.
- The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
- Keep the mutton pieces separately.
- In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
- Add half the sliced onions and fry till light brown.
- Add the mutton and the beaten yogurt and fry for a few minutes.
- Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
- Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
- Heat a little oil in a pan and fry the remaining onions till brown.
- Sprinkle the fried onions over rice just before serving.
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Val Davis
[email protected]I would not recommend this yakhni pulao to anyone.
Melissa Yeagle
[email protected]This yakhni pulao is a waste of time and ingredients. It's the worst rice dish I've ever had.
Dr Yamin
[email protected]I'm disappointed with this yakhni pulao. It's bland and lacks flavor.
nader 3ali
[email protected]This yakhni pulao is way too complicated to make. I don't think it's worth the effort.
Brandon Kerr
[email protected]I followed the recipe exactly, but my yakhni pulao didn't turn out as flavorful as I expected. I'm not sure what went wrong.
Becky Moore
[email protected]I found that the rice was a bit dry. I think I'll add a little more water next time.
bernard isiepe
[email protected]This yakhni pulao is a bit spicy for my taste. Next time, I'll use less chili powder.
Chayce B
[email protected]I used chicken instead of lamb in this yakhni pulao and it turned out great. It's a versatile recipe that can be easily adapted to your own preferences.
Hasan Al Banna Mayen
[email protected]I'm not a fan of raisins in my rice, so I omitted them from this recipe. It was still delicious!
Sarishma nembang Limbu
[email protected]This yakhni pulao is a great dish to serve for a special occasion. It's sure to impress your guests.
Ann Marie Lyons-Misko
[email protected]I love the addition of yogurt to this yakhni pulao. It makes the rice so creamy and flavorful.
Adrian Harness
[email protected]This yakhni pulao is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
topboy Patrick
[email protected]I'm a beginner cook and this yakhni pulao was easy to make. I followed the recipe step-by-step and it turned out great.
mohammed afzal
[email protected]This yakhni pulao is a great way to use up leftover lamb. I had some leftover from a roast lamb dinner and it worked perfectly in this dish.
S Block
[email protected]I'm not a huge fan of lamb, but I really enjoyed this yakhni pulao. The spices and yogurt marinade really mellowed out the lamb flavor.
Adãrshõ Pôlã Sîñglê lîfê
[email protected]This yakhni pulao is a labor of love, but it's totally worth it. The end result is a dish that is both comforting and elegant.
Clarice Simpson
[email protected]I made this yakhni pulao for a party last weekend and it was a huge hit! Everyone raved about how delicious it was. The lamb was perfectly cooked and the rice was fluffy and flavorful.
Whitney Handschke
[email protected]OMG! This yakhni pulao is heavenly! The flavors are so rich and complex, and the lamb is fall-apart tender. I'm definitely adding this to my regular dinner rotation.