यखनी पुलाव | Yakhni Pulao | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This flavourful and absolutely fragrant rice is just divine. Try out this easy recipe and impressive dish.

YAKHNI PULAO

Ingredients

750 grams mutton, cut into 3 inch pieces on the bone
1½ cups Daawat Pulav Basmati Rice
1 tbsp fennel seeds (saunf)
1 tbsp coriander seeds
1 tbsp ghee
3-4 green cardamoms
1 black cardamom
4-5 cloves
6-8 black peppercorns
1 inch cinnamon stick
1 bay leaf
1 medium onion, sliced
Pulao
2 tbsps ghee
1 tsp caraway seeds (shahi jeera)
4-5 black pepeprcorns
1 inch cinnamon stick
2-3 green cardamoms
2 black cardamoms
3-4 cloves
1 bay leaf
1 large onion, sliced
1 tbsp ginger-garlic paste
¾ cup yogurt
A pinch of garam masala powder
Salt to taste
Fried onion for garnish
Fresh mint leaves for garnish
Onion and tomato wedges to serve

Method

1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times, add fresh water, soak for 20 minutes and drain.
2. For the yakhni, take fennel seeds on a small muslin cloth, add coriander seeds and tie the cloth into a potli.
3. Heat ghee in a deep non-stick pan, add green cardamoms, black cardamom, cloves, black peppercorns, cinnamon stick, and bay leaf and sauté till fragrant.
4. Add onion and sauté till it turns translucent. Add mutton and sauté on high heat for 2-3 minutes.
5. Add 4-5 cups water and the potli and mix, let the mixture come to a boil. Reduce the heat to low and cook for 45 minutes more. Discarding the scum occasionally.
6. Discard the potli, strain the yakhni into a large bowl.
7. To make the pulao, heat remaining ghee in a non-stick pan, add caraway seeds, black peppercorns, cinnamon stick, green cardamoms, black cardamoms, cloves, and bay leaf and sauté till fragrant.
8. Add sliced onion and ginger-garlic paste and sauté for 1-2 minutes or till onion turns translucent.
9. Add the strained mutton pieces and sauté on high heat for 2-3 minutes. Reduce the heat to low, add yogurt and sauté for 2-3 minutes.
10. Add garam masala powder and mix. Add soaked rice, salt, and 1½ cups yakhni, mix and let the mixture come to a boil. Reduce the heat to low, cover and cook for 20-25 minutes more.
11. Switch the heat off, transfer the yakhni pulao on to a serving plate, garnish with fried onions and mint leaves.
12. Serve hot with onion wedges and tomato wedges.

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