Friday, 18 November 2016

Chicken Yakhni Pulauo | Mutton Yakhni Pulauo


Ingredients
  • 1/2 kg chicken or mutton
  • 1/2 cup ghee
  • 1 tbsp fennel seeds (sonf)
  • 1/2 kg rice, washed and soaked
  • 1 tbsp coriander seeds
  • 1 medium onion, sliced
  • 1 tomato, chopped
  • 2 tbsp garlic and ginger paste
  • Salt to taste
  • 1 tsp red chili flakes
  • Whole all spices as required (big & small cardamoms, cloves, cinnamon stick, whole black pepper, cumin seeds)
  • 4 green chilies, cut each in 2 pieces
METHOD
  • In a muslin cloth tie the coriander and fennel seeds together to make a spice bag.
  • Heat ghee in a pot and add that spice bag in it. Add garlic ginger paste and mix it well. Now add onion and cook it for about 1 minute. Onion should be in light brown.
  • Add whole spices in it and after few seconds add mutton and fry it well while stirring it.
  • Now add green chilies, tomatoes, red chili flakes and salt in it. Add water according to your rice. Cook it covered for about 5-10 minutes or until mutton is tender. Take the spice bag out and discard it.
  • Now add drained rice in it and mix it well then cook it until the rice gets 3/4 cooked and water is dried. Now put a lid on it and put it on dum for 10-15 minutes on very low flame.
  • Serve it with salad and raita.

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