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Yakhni Pullao
By : Rehana KhambatyCategory : Lamb, Mutton, Pulao and biryani
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and wash the mutton, add salt, water, chopped onions, bay leaves and peppercorns.
- Pressure cook for 15 mins. Reduce pressure immediately by putting a wet duster over the lid.
- Alternately, cook in a pan over a slow fire for about an hour or till the meat is three-quarters cooked.
- Separate the meat from the stock.
- Heat the ghee, fry the almonds and 60 gms. of the sliced onions and keep them aside for garnishing.
- Brown the boiled mutton in the ghee and take it out.
- Fry 60 gms. finely cut onions and 6 cloves of garlic and the green cardamoms.
- Add finely-ground mace, poppy seeds, cinnamon, peppercorns, 4 cloves, sliced ginger and the rice and fry for 5 mins.
- Then add meat, black cumin seeds, yoghurt, garam masala and 400 ml. hot stock.
- Pressure cook till it reaches 15lb. Remove from the heat and allow the pressure to drop by itself.
- An alternative procedure is to cook in a pan on medium heat till half of the water dries up.
- Reduce the heat to low and dry the remaining half of the liquid.
- Remove the pan from the fire. Keep it on hot ashes and put live charcoal on the lid till the rice is required or place the pan in a moderately hot oven (350 F) for 20 mins.
- Slice the egg, tomatoes and cucumber thinly and keep them along with the fried almonds and onions.
- Garnish the centre of the rice with alternate layers of the slices of tomatoes, egg and cucumber and sprinkle fried onions and almonds, finely-chopped coriander leaves and the sprigs of mint all around.
- Yoghurt or a curd preparation may be served with the pullao.
Ingredients:
For the Stock:
340 g - mutton (breast)
360 ml - water
1 tsp - salt
2 - bay leaves
15 g - onion
For the Stock:
340 g - mutton (breast)
360 ml - water
1 tsp - salt
2 - bay leaves
15 g - onion
For the Pullao:
250 g - basmati rice
100 g - ghee
115 g - onions
400 ml - stock for pressure cooking or 600 ml - stock for cooking in a pan
4 - cloves
4 - crushed green cardamoms
115 g - tomatoes
1 tsp - poppy seeds
1 tsp - black cumin seeds
1/2 tsp - red pepper
115 g - yoghurt
2 - green chillies
115 g - garlic
1 inch piece - cinnamon
10 - peppercorns
1 blade - mace
40 g - ginger
1 tsp - salt
1/2 tsp - garam masala
15 - almonds
6 - finely chopped cloves of garlic
1 - hard boiled egg
a few fresh coriander leaves and the mint or parsley
RECIPES BY REHANA KHAMBATY
