Assalam Alaikum, As with anything new in life you are a bit scared to make that attempt sometimes you are already assuming that the end result won’t be as you wish for. Thanks for the chef who cooked this pulao. Try this delicious pulao recipe at home this Eid and share your experience with us in the comments section below. Once the meat is tender, the meat pieces are removed and set aside, the yakhni / stock is strained and reserved for the next step and the spices are thrown away. The next day or 30 minutes before you begin cooking, wash and soak the basmati for 20 minutes in sufficient water. Add sliced onions & fry the onions till they turn golden brown. Drain the onions on a kitchen towel - as they cool they will crisp up further. Press the saute button (normal) on your instant pot and when it displays HOT, add the oil and whole spices. The flavours are completely absorbed by the Basmati rice, making it a true delicacy to indulge in. Add the cumin seeds and once they begin to brown, add the cardamom, cloves, bay leaf and cinnamon stick. Drain and keep side. Also, please let us know if you need the first part to be uploaded, it contains killing and gutting of the animal. Instructions. It’s almost same as Yakhni Pulao traditionally made in my home, I don’t think I have shared that one in sha Allah i’ll do it soon. Rinse lamb in warm water a few times, drain and pat dry. I am a marketer by profession, and a food blogger by accident. What makes this dish different, is that mutton is cooked with a blend of aromatic spices. Heat oil in a large pot and add sliced onions. now add cooked rice to meat in the large pot, sprinkle food coloring and rest of the brown onion. Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer … Soak for around ½ hour. The meat and rice are first cooked on medium heat till the water is almost absorbed and then cooked on low heat with the lid covered (on dum as we call it in Urdu / Hindi) till all the yakhni / stick is absorbed by the rice. Fish Biryani | Boneless Fish Biryani, Pakistani Style, Apple Biscoff Turnovers | Apple Turnovers with Lotus Biscoff Glaze. Key to that is of course good quality Basmati rice. Learn how your comment data is processed. Cooking a Full Goat - Full Goat Pulao - Cooking the Tastiest Mutton Pulao Ever- Cooking a Goat. In case there isn’t enough yakhni / stock add water and if there is too much yakhni / stock then reserve the remainder. https://www.sbs.com.au/food/recipes/afghan-lamb-pilaf-kabuli-pulao I have used mutton or goat meat in this recipe but lamb, beef and even chicken can be used as well. Goat Pulao Biryani . The following tips will work for all types of pulao (beef, lamb, chicken) not just mutton pulao. Read on ahead for my tips on how to make a delicious mutton yakhni pulao. Removing the onions at this step and adding them in the end will ensure the colour of the rice is more white versus cream. The first time I made this pulao on my own, I was super scared because I was worried it would be a failure. Please Like & Subscribe. Murku 18. Add mutton and fry on high heat till it changes color on all sides. Serve with raita on the side. bone-in small mutton pieces (preferably leg or shoulder meat), Murghi ka Salan (Chicken curry with Onions and Tomatoes), How to stock a Pakistani kitchen + printable Pakistani grocery list. Follow. Once the meat is tender, the meat pieces are removed and set aside, the yakhni / stock is strained and reserved for the next step and the spices are thrown away. cover with lid and cover with an additional layer of foil, then put it in a preheated oven at 350F temperature for 20-30 mins. Sign up and receive the latest recipes via email. The first time I made this pulao on my own, I was super scared because I was worried it would be a failure. Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves. Bring them to a boil & let them boil on medium heat for 40 minutes or till the mutton gets tender. The meat and rice are first cooked on medium heat till the water is almost absorbed and then cooked on low heat with the lid covered (on, “the Persians judged the quality of a pilau by the rice, which was supposed to swell up completely, but without becoming sticky and forming clumps”. The addition of brown onions at the end ensures that they don’t add a cream-ish tint to the rice. The many titles that have been applied to me over the years are food blogger, food writer, food producer, project manager and recipe developer. In fact, yakhni is the Urdu / Hindi term for stock or broth. Mix the the ginger and garlic pastes, turmeric, chilli and coriander powders, the hung yoghurt and a little salt with the goat mince, massage well and refrigerate overnight or for a few hours. For the … Close the lid on the pot and cook on low simmer (dufor about 10 - 15 minutes till the rice is done. I have used mutton or goat meat in this recipe but lamb, beef and even chicken can be used as well. Copyright © 2017 - Mirchi Tales. Take a large pot and place mutton pieces, onion cut into quarters, garlic cloves, ginger, salt and bay leaves in it. cook on high heat until water comes to boil then simmer covered on low heat until meat is tender while. Wash the chicken and keep aside. Fry for about 5 - 10 minutes till the water dries off. Looking for more Pakistani & Indian recipes for your weekly dinner inspiration. madiha; July 9, 2018 July 9, 2018; No Comment. GANGBANG. Yakhni pulao is a Pakistani and Indian rice dish made with meat and rice that is cooked in an aromatic stock flavoured with whole spices. Add 6-7 cups of water and salt. Add the bouquet garni of spices along with about 7 - 8 cups of water. The lunch menu would change from year to year  but the one constant and most requested item would be my mother’s mutton pulao or mutton yakhni pulao, and the recipe I am sharing today. In case muslin cloth isn’t available, a tea infuser ball can also be used. A cake in her vicinity is sure to disappear in a record time of 10 seconds. In the next step the meat is fried with onions, whole spices and yoghurt after which Basmati rice and that beautifully seasoned yakhni / stock is added. Don’t throw it away as it can be drunk as a mutton soup. https://yummyindiankitchen.com/mutton-pulao-recipe-mutton-pulav Fry gently until it becomes fragrant. Pumpkin Curry 4. If poor quality meat and rice are used, it is unfortunately quite evident. Most likely to find her soulmate on a food app. It’s one of my mother’s signature recipes, so super high expectations attached to this recipe but thanks to her precise measurements and tips and tricks, I was able to make it well enough. Also, I serve this with any of my fresh, homemade raita. At … Fry till they are golden brown and crispy and remove with a slotted spoon. Roat (for Pooja) 17. then layering cooked meat and cooked rice in a pot, for twenty to twenty-five minutes on dumm until rice is completely done. Browse more videos. She states that “the Persians judged the quality of a pilau by the rice, which was supposed to swell up completely, but without becoming sticky and forming clumps”. Turn on the flame. Add the garlic/ginger/chili paste and soya sauce to the meat, mix thoroughly and marinate for 2-3 hrs. Just make sure to use bone-in pieces for added flavour. But that first step is really crucial without that you won’t understand and see what lies ahead of you. Hello Hello! Notify me of follow-up comments by email. There are two main steps to making yakhni pulao. Another thing that helps is frying off the onions and then removing them before adding the mutton. Prawn curry, made with coconut, turmeric, and onions, is a traditional Indian dish from the Goa region, best served with rice. It’s one of my mother’s signature recipes, so super high expectations attached to this recipe but thanks to her precise measurements and tips and tricks, I was able to make it well enough. Report. Fry for about 5 - 10 minutes till the water dries off. My name is Kiran. The recipe that I want to share with you today is an, (goat meat pilaf) that she would make every year for Eid lunch. Kathar or Green Jackfruit 15. Step 4 - Add sausages and cook for about 5 minutes while stirring in between. Save my name, email, and website in this browser for the next time I comment. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Coconut Gujia 23. At this point, add green chilies and yellow food colour (if using) along with kewra essence (if using). 3 years ago | 18 views. This delightful Main Course recipe of Yakhni Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. Step 5 - Add soaked rice, add enough water to … Suji Laddoo RECIPES ON PAGE TWO 1. The best part about this recipe is that it requires no exotic ingredients and can be made using whatever you have in your kitchen. Jun 5, 2020 - Mutton yakhni pulao is a Pakistani and Indian rice dish made with mutton (goat meat) and rice cooked in an aromatic stock. Cooking a Full Goat - Full Goat Pulao - Cooking the Tastiest Mutton Pulao Ever- Cooking a Goat. Add to it, the bouquet garni and boil for around 20 minutes or until … After frying off the ginger garlic paste add the mutton pieces followed by yoghurt. About Aanchal Mathur Aanchal doesn't share food. Chicken Liver Curry (and/or Chicken Giblet Curry) 21. The origin of pulao can be attributed to the Mughals who brought this style of cooking all the way from Persia to the Indian subcontinent and since then it’s become a popular dish in both India and Pakistan. The first step is to boil the meat (in this case mutton) with whole ginger, garlic cloves, onions and spices that are bound together in a. or what is known as a bouquet garni. Once the pulao is ready, garnish it with lots of fried onions and serve it with raita (recipe here). Dec 27, 2017 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. https://www.vegrecipesofindia.com/potato-pulao-recipe-aloo-pulao-recipe The recipe that I want to share with you today is an Eid family favourite – my mother’s mutton yakhni pulao (goat meat pilaf) that she would make every year for Eid lunch. Serve with raita on the side. 10 reasons why a multi cooker is an essential appliance in a Pakistani and Indian household. Get fresh meat from the butcher making sure there is no smell in the meat, and get bone-in pieces of mutton (goat meat) because the bones add flavour to the stock. About this recipe. Heat up the same oil and add the whole spices - cloves, cumin seeds, black cumin seeds, cinnamon stick, black cardamom and black peppercorn. My mother has always told me that the beauty of a pulao is how separate the rice grains are from each other. Pulao, pilau or pilaf is a rice based dish which involves cooking meat, vegetables or both in a stock or broth with spices. I always prefer more rice over meat so when making at home, I use around 3 cups rice for 2 cups meat. It can be served as is with a simple vegetable raita or it can accompany a curry dish. Fold it into half again making a 6″x 6″ surface put all the whole spice i.e fennel seed, coriander seed, cumin seed, bay leaf, whole peppercorn, cloves, green cardamom, black cardamom, cinnamon stick in the center. 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