This simple and tasty recipe for Yakhni Pulao makes an amazing dinner meal. It is delicious, flavourful and seasoned beautifully!
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The concept of using Yakhni has its origins from Persia and was brought into India during Emperor Akbar's period. The broth of the mutton is known as Yakhni. Yakhni has also been modified into Yakhni sauce to suit the vegetarian appetite.
The Yakhni sauce is a thin white sauce that can be used to make Vegetable Kofta Curry, Paneer Yakhni and Vegetable Yakhni Pulao.
Serves: 4 | Prep Time: 20 minutes | Cooking Time: 1.5 - 2 hours approx | Marination Time: Overnight
Ingredients Required:
Basmati Rice - 200g
Mutton pieces with bone - 500g
Salt
Nutmeg/ Jaiphal - ½ piece
Mace/ Javitri - 4 blades
Ginger - 1-inch piece (chopped very coarsely)
Cinnamon stick/ Dalchini - 2 sticks (1-inch each)
Cloves/ Laung - 9
Coriander seeds/Dhaniya - 1 tbsp
Ghee - 5 tbsp
Onions - 3 (finely sliced)
Cumin seeds/ Jeera Seeds - 1 tsp
Green Cardamom/ Choti Elaichi - 4
Garlic paste - ½ tsp
Ginger paste - ½ tsp
Yogurt - 200g
Mint/ pudina leaves - 10-15 leaves
Ghee - 5 tbsp
Oil - for deep frying
Water - 4 cups
Regular Dough
For the full method and more tips and information on making Yakhni Pulao please visit https://www.food.glamrs.com
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How to Make Tasty Yakhni Pulao | Kashmiri Mutton Biryani Recipe exercise 14.1 class 11 | |
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| People & Blogs | Upload TimePublished on 24 Apr 2017 |
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