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