Please connect to Internet to continue
Preparation Time : 15
Cook Time : 45
Total Time : 60
500gm basmati long grain rice
1/2 cup curd
1 tablespoon ginger garlic paste
3 large size onion sliced
8 nos roughly chopped green chilies
Salt to taste
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 tablespoons coriander seeds
1/2 cup oil
3 green cardamom
10 to 12 nos black pepper corns
3 inches cinnamon stick
First will prepare yakhni (mutton stock). Take pressure cooker add mutton with 1 litre water, 1 sliced onion, ginger garlic paste, 4 green chilies, salt to taste, coriander seeds, cumin seeds and fennel seeds. Pressure cook on 6 to 7 whistle or till mutton done.
Take out mutton pieces n mutton stock from spices in seperate bowl. Now in large wok heat oil crackle whole spices when spices stop crackling add 2 sliced onion n cook till it turn into light brown.
Add curd and green chilies mix it well. Add mutton n mutton stock n mix it well.
Add rice n little salt to taste( remember we already added earlier) n mix it, if required then only add some water in which rice will cooked well.
when rice done cover the lid keep iron tawa on bottom n then keep pulao wok on iron tawa to get nice cook. You r done. Serve this Yakhni Pulao hot with raita n salad.
Please Login to comment
Saba Firoz Shaikh