Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, yakhni pulao. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Yakhni Pulao is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Yakhni Pulao is something that I’ve loved my whole life. They are nice and they look fantastic.
We Have Almost Everything on eBay. Yakhni Pulao is a Kashmiri recipe made with rice, chicken and a melange of Indian spices that add flavour to it. This Chicken Yakhni Pulao recipe will help you make it easily at home. You can also make mutton yakhni pulao by using the same recipe and increasing spices a bit.
To get started with this recipe, we have to prepare a few ingredients. You can have yakhni pulao using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Yakhni Pulao:
- Prepare 1 For beef stock list
- Prepare 500-550 gm beef with bones meat
- Prepare 1 medium Onion
- Prepare 4-5 garlic cloves
- Make ready inch piece Ginger
- Take 1 tbsp whole coriander
- Get 1 tbsp fennel seeds
- Take 2 List
- Get 500 gm basmati rice
- Take 1 tbsp ginger garlic paste
- Make ready 1 big Onion
- Get As per taste Salt
- Get 3-4 green chilies
- Prepare 1 tbsp white vinegar
- Get 250 gm yogurt
- Get List 3 :
- Prepare 1 tsp caraway seeds (kala zeera)
- Make ready 1 small cinnamon stick (darchini)
- Prepare 5-6 Cloves small cardamom (choti ilaichi)
- Prepare 8-9 Long
- Get 9-10 black pepper
Long grained aged Basmati rice is what is preferred when making pulao. The basmati rice I prefer is either Mustafa Rice or Tilda. This tasty rice pilaf dish is a classic at North Indian meals where it is known as a pulao. It gets its modifier— yakhni (pronounced akhni)—from the meat stock it is cooked in.
Steps to make Yakhni Pulao:
-
- Soak basmati rice for 1/2 hour. - Now for beef stock In a pan add all list 1 ingredients
- Add 2 glasses of water and give it 15 minutes pressure…. if you are cooking it in normal pan add 3 glass water and cook until meat is nicely tender.
- Meat is nicely tender now. and it has beef stock in it, we gonna use it in our pulao. - Take a strainer, strain cooked beef in it, separate beef and stock.
- Shake beef pieces so that there is no fennel seeds and coriander in it.
- Take a big pan, add 1/4 cup oi in it with finely sliced onions, cook on medium heat until they are nicely brown. - Takeout Onion set aside..will use in the end.
- Now in same oil add all list 3 whole garam masala. stir for 5 seconds. do not burn it. - add beef with 1 tbsp ginger garlic paste and bhonafy it for 1 minute.
- Add Yogurt, green chilli n salt.stir 5-10 sec. - Add 4 cups of beef stock we separate before…if its less than 4 cups use water, let it boil.
- And Use same cup of measuring stock which you use for measuring rice. - Add soaked rice. and cook it on high heat until all water evaporates. and try not to stir it too much because then your rice will break.
- Add fried onion on top we made in beginning and 1 tbsp of white vinegar. - vinegar will help rice not to stick together. - Now with tight lid on and keep something heavy on it, cook it on very low heat for 10 minutes. - Yakhni pulao Rice are ready
This tasty rice pilaf dish is a classic at North Indian meals where it is known as a pulao. It gets its modifier— yakhni (pronounced akhni)—from the meat stock it is cooked in. Yakhni pulao can be served with just a simple vegetable raita but you can go all out and add a curry dish too if you like. Mutton Yakhni Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. Yakhni Pulao is a juicy, salty, rice and meat dish.
So that’s going to wrap it up with this special food yakhni pulao recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
