Yakhni pulaoIngredients:
Mutton-1kg
Rice-1kg
Desi ghee-250 gms
Clove-3 gms
Cardamom-3gms
Cinnamon-3 gms
Hung Yoghurt-125 gms
Pepper-4 gms
Onions-250 gms
Ginger-20 gms
Cumin-1 gm
Salt- to taste
PREPARATION OF YAKHNI:
Its a stock prepared by cooking meat together with spices,onion and salt. When the meat is tender,the stock is strained through muslin cloth. This stock is called YAKHNI. The meat pieces are reserved for further use. Sometimes it is used without being strained.
METHOD:
Make yakhni as prescribed and temper it with clove. Strain the stock and keep aside.
2. Add yoghurt to 2 tbsps stock. Add meat piecec, cinnamon,clove,cardamom and pepper and cook on medium heat.When the stock is absorbed remove from fire.
3. Par-boil rice in stock.
4. In a separate pan arrange meat and rice in layers. Pour ghee on the top and cook on dum.
Mutton-1kg
Rice-1kg
Desi ghee-250 gms
Clove-3 gms
Cardamom-3gms
Cinnamon-3 gms
Hung Yoghurt-125 gms
Pepper-4 gms
Onions-250 gms
Ginger-20 gms
Cumin-1 gm
Salt- to taste
PREPARATION OF YAKHNI:
Its a stock prepared by cooking meat together with spices,onion and salt. When the meat is tender,the stock is strained through muslin cloth. This stock is called YAKHNI. The meat pieces are reserved for further use. Sometimes it is used without being strained.
METHOD:
Make yakhni as prescribed and temper it with clove. Strain the stock and keep aside.
2. Add yoghurt to 2 tbsps stock. Add meat piecec, cinnamon,clove,cardamom and pepper and cook on medium heat.When the stock is absorbed remove from fire.
3. Par-boil rice in stock.
4. In a separate pan arrange meat and rice in layers. Pour ghee on the top and cook on dum.
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