Tuesday, November 21, 2006

Yakhni Pulao


This delicious rice dish is often served on special occasions.
Yakhni Pulao gets its name from the Yakhni (pronounced Akhni) or meat stock in which the rice is cooked. Each family has its own secret proportions for the whole, dry spices that go into the making of the Yakhni, so flavors may have subtle variations depending on who is cooking the Pulao. Feel free to experiment with minor adjustments and come up with your own combination.

You don't need to wait for a special occasion to make this dish, because it is so easy to cook! I like to serve Yakhni Pulao with just a simply fresh coriander chutney, since my hubby fond of it. but you can go all out and add any kind of curry dish whatever you desired.

Ingredients:
For Yakhni
1 kg. boneless Meat (Lamb, beef or chicken)
3 teaspoon salt
2 bay leaves
10 black peppercorns
1 small onion (chopped)
5 cups of water

For Pulao
1 kg. Basmati rice
4 oz. chopped onion
4 oz. Ghee
5 green cardamoms
6 whole cloves
1" cinnamon stick
2 black cardamoms
6 black peppercorns
1 teaspoon black cumin seeds
2 teaspoons coriander
1 teaspoon chilli
2 teaspoons Garam masala
1 ½ teaspoons salt
1 ½ cup. plain yoghurt
3 cloves garlic
1 cube ginger
1 blade mace
1 ¼ liter stock


Directions:
1. Wash rice.
2. Clean and wash meat. Add salt, water, onion, bayleaf, peppercorns and cook for 5 mins.
3. Separate meat from stock.
4. Fry meat in half of ghee for 5 minutes. Remove meat.
5. Fry onion, ginger and garlic until golden brown.
6. Add all spices and cook for 1 min.
7. Add yoghurt and cook for 3 min until you see oil
8. Add rice and fry for a further minute.
9. Add meat and stock.
10. Bring to boil and reduce to a low heat. Cook until rice is soft.
11. Check rice and add a little water if it dries out before it is cooked.
12. Fry some onion in a little oil and mix with pulao before serving.

Fresh Coriander Chutney

2 comments:

  1. huhuhuhu gw juga demen nih, masakin dunk :p

    ReplyDelete
  2. boleh sini dunk :P

    ReplyDelete

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