There are two main steps to making yakhni pulao. 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. 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. The first time I made this pulao on my own, I was super scared because I was worried it would be a failure. Fry gently until it becomes fragrant. Goat Pulao Biryani . At this point add the soaked and drained rice along with ½ litre (4  - 4.5 cups) of the yakhni / stock. Add to it, the bouquet garni and boil for around 20 minutes or until … The entire mixture is cooked on low heat till the meat is tender and the yakhni / stock is infused with flavour. Sign up and receive the latest recipes via email. Yakhni Pulao recipe by Shireen Anwar. About Aanchal Mathur Aanchal doesn't share food. Heat oil in a large pot and add sliced onions. Coconut Gujia 23. 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. 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. But that first step is really crucial without that you won’t understand and see what lies ahead of you. Add salt and red chilli powder. The mutton will be cooked for about 10 minutes in the next step so it needs to be tender but not super tender else it will break apart. now add cooked rice to meat in the large pot, sprinkle food coloring and rest of the brown onion. Boil the mutton on low simmer till it is tender (about 1 - 1 ½ hours) and around 4 - 5 cups / ½ litre of yakhni / stock is left. Save my name, email, and website in this browser for the next time I comment. In fact, I was reading the book Curry, an excellent book by Lizzie Collingham about the way food has evolved in the Indian subcontinent. In a large pot add washed goat meat, spice bag, salt, sliced onion, garlic pod, ginger piece,  green chilies and enough water to cover the meat. Just make sure to use bone-in pieces for added flavour. Report. 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. Thank you all for watching. Removing the onions at this step and adding them in the end will ensure the colour of the rice is more white versus cream. and the recipe I am sharing today. this recipe is inspired by Chef Shireen Anwer Pulao recipe. Looking for more Pakistani & Indian recipes for your weekly dinner inspiration. Gather edges and tie a string. Fish Biryani | Boneless Fish Biryani, Pakistani Style, Apple Biscoff Turnovers | Apple Turnovers with Lotus Biscoff Glaze. One more thing im making this recipe in big amount but you can always lessen it as you wish! 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. 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. In a pan heat oil. Soak the basmati rice in cold water for 15-30 minutes. Chicken Liver Curry (and/or Chicken Giblet Curry) 21. Follow all the steps recommended by Chef to get a perfect dish. Today in our village, we cook delicious mutton pulao recipes with adding mutton and vegetables. take is out with the light hand mix rice and meat. 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. Hello Hello! Throw away the bouquet garni of spices along with onion, ginger and garlic reserving the mutton pieces. Once it comes to a boil lower the heat and cover the pan. Just make sure it’s the right size. Bring the mutton and yakhni / stock mixture to a boil and cook on low - medium till the water is almost evaporated from the top. 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. This is known as potli in Urdu or bouquet garni in English. The best part about this recipe is that it requires no exotic ingredients and can be made using whatever you have in your kitchen. The ratio of meat to rice in a yakhni pulao is 1:1, but you can increase the quantity of rice if so preferred. After frying off the ginger garlic paste add the mutton pieces followed by yoghurt. The procedure includes making delicious broth infused with goat leg meat, spices and then cooking the rice in it, but in this pulao biryani recipe I will be making the broth as usual and cooking the rice (cooked 3/4) in the broth separated from the meat. 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. Take a large pot and place mutton pieces, onion cut into quarters, garlic cloves, ginger, salt and bay leaves in it. Some of the rice grains will still be sticky but let the rice sit for around 10 minutes, and the rice will be separated. Cooking a Full Goat - Full Goat Pulao - Cooking the Tastiest Mutton Pulao Ever- Cooking a Goat. This recipe for North Indian yakhni pulao is a tasty meat pilaf. 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. If poor quality meat and rice are used, it is unfortunately quite evident. https://www.vegrecipesofindia.com/vegetable-pulao-recipe-veg-pulao Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. This Pulao recipe is soo good, I have made this recipe twice already.first time I made it for an Iftar party at my home during Ramadan it came out so good I thought it’s worth sharing with you guys. Thanks for the chef who cooked this pulao. Rinse lamb in warm water a few times, drain and pat dry. 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. In case there isn’t enough yakhni / stock add water and if there is too much yakhni / stock then reserve the remainder. Please Like & Subscribe. Read on ahead for the recipe including all her tips and tricks to make the best mutton yakhni pulao. Add the cumin seeds and once they begin to brown, add the cardamom, cloves, bay leaf and cinnamon stick. GANGBANG. Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves. In fact, yakhni is the Urdu / Hindi term for stock or broth. Bring the mutton to a boil and turn heat to low. About this recipe. This site uses Akismet to reduce spam. Also, please let us know if you need the first part to be uploaded, it contains killing and gutting of the animal. There are no powdered spices used as such in a pulao, only whole spices that are mainly used to infuse flavour into the rice and meat. Clean and wash the basmati rice. Fry for about 5 - 10 minutes till the water dries off. Payasam (dessert) 19. 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. 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. Add the bouquet garni of spices along with about 7 - 8 cups of water. The first time I made this pulao on my own, I was super scared because I was worried it would be a failure. Instructions. 3 years ago | 18 views. Read on ahead for the recipe including all her tips and tricks to make the best mutton yakhni pulao. Goat Pulao Biryani. Today I am sharing a recipe of mutton yakhni pulao which is made using goat meat (known as mutton in the Indian subcontinent). The following tips will work for all types of pulao (beef, lamb, chicken) not just mutton pulao. Serve with lots of fried onions on top and raita on the side. The stock should simmer on low heat for 55-70 mins till the meat is cooked perfectly. The entire mixture is cooked on low heat till the meat is tender and the yakhni / stock is infused with flavour. Add mutton and fry on high heat till it changes color on all sides. Mutton Pulao takes the traditional pulao to the next level. Pumpkin Curry 4. Try this delicious pulao recipe at home this Eid and share your experience with us in the comments section below. then layering cooked meat and cooked rice in a pot, for twenty to twenty-five minutes on dumm until rice is completely done. Once done, let the stock cool. Press the saute button (normal) on your instant pot and when it displays HOT, add the oil and whole spices. 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. Lauki and Yoghurt Curry 5. Follow. 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. The addition of brown onions at the end ensures that they don’t add a cream-ish tint to the rice. Another thing that helps is frying off the onions and then removing them before adding the mutton. The yakhni / stock liquid needs to be in the same ratio as the quantity of rice used, so measure accordingly. 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. Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer … Serve with raita on the side. Prawn curry, made with coconut, turmeric, and onions, is a traditional Indian dish from the Goa region, best served with rice. Kathar or Green Jackfruit 15. 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. Don’t throw it away as it can be drunk as a mutton soup. Fry off the whole spices for a minute and then add the ginger garlic paste. Roat (for Pooja) 17. 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. The flavours are completely absorbed by the Basmati rice, making it a true delicacy to indulge in. For preparing this toothsome pulao, long grain Basmati Rice or pulao rice is cooked along with flavorful mutton stock and is infused with spices. Read on to know how. One of the signs of an excellent mutton yakhni pulao is the whiteness of the rice grains. Drain, rinse and set aside. This Pulao is sure to pacify your palate with fine flavors and texture. Sev 20. Recipe # 2 Easy and delicious goat pulao recipe yammmiiiii. Add the garlic and ginger and sauté for 1 minute. Drain the mutton in a colander making sure to reserve the yakhni / stock in a large bowl. Wash the chicken and keep aside. Instructions. let’s see the ingredients and directions, 6ibs Goat leg meat (this is best for biryanis), 7 cups extra long basmati rice (you can use regular basmati rice but for best result, extra long grain is recommended). Step 4 - Add sausages and cook for about 5 minutes while stirring in between. But that first step is really crucial without that you won’t understand and see what lies ahead of you. Fry for about 5 - 10 minutes till the water dries off. madiha; July 9, 2018 July 9, 2018; No Comment. 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”. Add the ghee and heat over medium until it melts, 30 to 45 seconds. Get the best quality ingredients. In a cooking pot, take 3 cups water, cubed chicken and a teaspoon of salt. At this point, add green chilies and yellow food colour (if using) along with kewra essence (if using). My mother has always told me that the beauty of a pulao is how separate the rice grains are from each other. Just make sure to use bone-in pieces for added flavour. I am the owner behind MirchiTales, and as you can tell, I am a cat lover. Add the garlic/ginger/chili paste and soya sauce to the meat, mix thoroughly and marinate for 2-3 hrs. Fold a cheesecloth into the half. You can tell when the pulao is done when all the water is absorbed from the sides. I always prefer more rice over meat so when making at home, I use around 3 cups rice for 2 cups meat. Notify me of follow-up comments by email. Turn on the flame. The next day or 30 minutes before you begin cooking, wash and soak the basmati for 20 minutes in sufficient water. The many titles that have been applied to me over the years are food blogger, food writer, food producer, project manager and recipe developer. Fry off the whole spices for a minute and then add the ginger garlic paste. To serve, dish out the rice and garnish with the fried onions. Daal & Kadhi 2. 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. I cooked the rice in the rice cooker but you can cook rice in a pot too, add the same amount of broth as the cups of rice.make sure to check the salt, meanwhile, rice is cooking cook meat with half of the brown onion and yogurt on a high heat until most of the liquid dried up. What makes this dish different, is that mutton is cooked with a blend of aromatic spices. Soak for around ½ hour. Add sliced onions & fry the onions till they turn golden brown. All Rights Reserved. Most likely to find her soulmate on a food app. Browse more videos. I am a marketer by profession, and a food blogger by accident. At … Comments. Drain and keep side. Cooking a Full Goat - Full Goat Pulao - Cooking the Tastiest Mutton Pulao Ever- Cooking a Goat. Trying some recipe is a little forgiving as if it doesn’t turn out the way you expected it to be you can still eat it or if its too bad you can throw it!! Learn how your comment data is processed. For the … There are many versions of pulao and one such variant is the mutton yakhni pulao which involves cooking goat meat (known as mutton in the Indian subcontinent) with Basmati rice in an aromatic stock seasoned with spices. Press the sauté button, add the oil and allow it to heat up for a minute. Serve with raita on the side. Suji Laddoo RECIPES ON PAGE TWO 1. Add 6-7 cups of water and salt. This delightful Main Course recipe of Yakhni Pulao can be ready in approximately 30 Minutes and good to serve around 2-4 People. It can be served as is with a simple vegetable raita or it can accompany a curry dish. https://yummyindiankitchen.com/mutton-pulao-recipe-mutton-pulav 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. It has also been a huge hit whenever I have served it in parties as it taste great. 10 reasons why a multi cooker is an essential appliance in a Pakistani and Indian household. 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. Drain the onions on a kitchen towel - as they cool they will crisp up further. Close the lid on the pot and cook on low simmer (dufor about 10 - 15 minutes till the rice is done. Check out the following: Place the fennel seeds and whole coriander seeds in a clean piece of muslin cloth (known as malmal ka kapra in Urdu / Hindi) and tie a knot around it, or tie it tightly with cotton thread. Step 5 - Add soaked rice, add enough water to … Once the pulao is ready, garnish it with lots of fried onions and serve it with raita (recipe here). Also, I serve this with any of my fresh, homemade raita. There are two main steps to making yakhni pulao. when meat is tender separate meat from the broth and also ginger, garlic, and spice bag. Heat the oil and then add the cloves, cinnamon sticks, curry leaves. Coriander and Tomato Chutney 3. Pulao, pilau or pilaf is a rice based dish which involves cooking meat, vegetables or both in a stock or broth with spices. 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. 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”. Add the onion and ginger and saute … Strain the yakhni only leaving the mutton in it. 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. Heat up the same oil and add the whole spices - cloves, cumin seeds, black cumin seeds, cinnamon stick, black cardamom and black peppercorn. Mutton Yakhni Pulao - Goat Meat Pulao This Recipe is very delicious, made with Basmati rice and mutton. https://www.vegrecipesofindia.com/potato-pulao-recipe-aloo-pulao-recipe Other than the meat, use good quality aged Basmati rice as that has a better flavour and aroma. Chicken Palau (Pulao) 14. 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 potli or what is known as a bouquet garni. I have used mutton or goat meat in this recipe but lamb, beef and even chicken can be used as well. Bara 16. 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. Key to that is of course good quality Basmati rice. Fennel, interestingly also a Greek/central Asian spice, is particularly added in some recipes of the pulao. Murku 18. Copyright © 2017 - Mirchi Tales. cook on high heat until water comes to boil then simmer covered on low heat until meat is tender while. So my family's Yakhni Pulao recipe involves first making stock with meat, onion, ginger-garlic and whole spices like bay leaf, black cardamom, peppercorns, cloves and cinnamon. Khichdi 22. Bring them to a boil & let them boil on medium heat for 40 minutes or till the mutton gets tender. https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe You have to wash the rice till the water is clear and the rice can be seenTip:- there should be … After frying off the ginger garlic paste add the mutton pieces followed by yoghurt. Fry till they are golden brown and crispy and remove with a slotted spoon. Add all the spices and fry for a minute or 2. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Let the spices sizzle in the oil (30 seconds). Read on ahead for my tips on how to make a delicious mutton yakhni pulao. Copyright © 2020 cookbakeandenjoy - WordPress Theme : By Offshorethemes, Instant Pot Qeema Aloo (Ground Beef with Potatoes ). In case muslin cloth isn’t available, a tea infuser ball can also be used. Use good quality Basmati rice in a Pakistani and Indian household to meat in this is... And a teaspoon of salt to pacify your palate with fine flavors and texture and remove a. The Tastiest mutton pulao recipes with adding mutton and vegetables hit whenever I have mutton. Use bone-in pieces for added flavour ratio as the quantity of rice used, it is unfortunately quite evident whiteness... Entire mixture is cooked with a slotted spoon Style, Apple Biscoff Turnovers | Apple Turnovers with Biscoff... And soya sauce to the meat, use good quality aged Basmati rice in a bowl! More Pakistani & Indian recipes for your weekly dinner inspiration tell when the pulao is how separate the is... Ahead for the Chef who cooked this pulao on my own, I the... 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