Mutton Yakhni Pulao Recipe | Tasty Mutton Pulao | Bakra Eid Special Pulao |
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Mutton Yakhni Pulao is a
Mutton Yakhni Pulao is a classic South Asian dish that combines succulent pieces of mutton with aromatic basmati rice, cooked together in a flavorful broth (yakhni). This dish is celebrated for its subtle, rich flavors and is often served on special occasions and family gatherings.
Key Features of Mutton Yakhni Pulao:
Main Ingredients:
Mutton: Tender pieces of mutton (goat or lamb), usually with bones, for added flavor.
Basmati Rice: Long-grain basmati rice, prized for its fragrance and fluffy texture.
Yakhni (Broth):
Aromatic Spices: The broth is made using whole spices like bay leaves, cinnamon sticks, cloves, green cardamom, black cardamom, and star anise.
Aromatics: Includes garlic, ginger, and onions, which infuse the broth with deep, rich flavors.
Herbs: Fresh cilantro and mint are often added for a burst of freshness.
Cooking Method:
Two-Step Cooking: First, the mutton is cooked to make the yakhni. The mutton pieces are then removed, and the rice is cooked in the strained yakhni, allowing the rice to absorb all the flavors.
Layering and Dum Cooking:
Layering: The partially cooked rice is layered with the mutton pieces.
Dum Cooking: The pot is sealed and cooked on low heat to allow the flavors to meld together and the rice to finish cooking.
Serving:
Accompaniments: Often served with raita (yogurt dip), salad, and sometimes a side of pickles or chutney.
Garnishes: Fried onions, fresh cilantro, and lemon wedges.
Flavor Profile:
Mildly Spiced: Unlike biryani, yakhni pulao has a more subtle and delicate flavor profile.
Aromatic: The use of whole spices and fresh herbs makes the dish aromatic and inviting.
Tender and Juicy: The mutton is tender and flavorful, while the rice is perfectly cooked and fragrant.
Recipe for Mutton Yakhni Pulao:
Ingredients:
For the Yakhni (Broth):
1 kg mutton (with bones)
1 large onion, sliced
6-8 garlic cloves
2-inch piece of ginger, sliced
2-3 bay leaves
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
1 cinnamon stick
1-2 star anise
1 teaspoon black peppercorns
Salt to taste
Water (enough to cover the mutton)
For the Pulao:
3 cups basmati rice, soaked for 30 minutes
2 large onions, thinly sliced
2-3 green chilies, slit
1 cup yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon fennel seeds
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
4-5 tablespoons oil or ghee
Instructions:
Prepare the Yakhni:
In a large pot, add the mutton, sliced onion, garlic, ginger, bay leaves, green and black cardamom, cloves, cinnamon stick, star anise, black peppercorns, and salt.
Add enough water to cover the mutton and bring it to a boil. Reduce the heat and let it simmer until the mutton is tender (about 1-1.5 hours).
Strain the broth and reserve it. Remove the mutton pieces and set aside.
Prepare the Pulao:
In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter.
Add the thinly sliced onions and fry until golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
Add the ginger paste, garlic paste, and slit green chilies to the pot and sauté for a few minutes.
Add the yogurt, coriander powder, garam masala powder, and fennel seeds. Mix well and cook for a few minutes until the oil starts to separate.
Add the cooked mutton pieces to the pot and mix well with the spices. Cook for a few more minutes to let the flavors meld
Cook the Rice:
Add the soaked and drained rice to the pot. Gently mix to coat the rice with the spices and mutton.
Pour in the reserved yakhni (broth) in a ratio of 1.5 cups of yakhni to 1 cup of rice. Add more water if necessary to reach this ratio
Add salt to taste and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook on dum (low heat) until the rice is fully cooked and has absorbed all the liquid (about 15-20 minutes)
Serve:
Fluff the pulao with a fork, being careful not to break the rice grains
Garnish with the reserved fried onions, fresh cilantro, and mint
Serve hot with raita, salad, and lemon wedges.
Mutton Yakhni Pulao is a delectable and aromatic dish that showcases the subtle yet rich flavors of South Asian cuisine, making it a perfect choice for festive occasions and family meals
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Key Features of Mutton Yakhni Pulao:
Main Ingredients:
Mutton: Tender pieces of mutton (goat or lamb), usually with bones, for added flavor.
Basmati Rice: Long-grain basmati rice, prized for its fragrance and fluffy texture.
Yakhni (Broth):
Aromatic Spices: The broth is made using whole spices like bay leaves, cinnamon sticks, cloves, green cardamom, black cardamom, and star anise.
Aromatics: Includes garlic, ginger, and onions, which infuse the broth with deep, rich flavors.
Herbs: Fresh cilantro and mint are often added for a burst of freshness.
Cooking Method:
Two-Step Cooking: First, the mutton is cooked to make the yakhni. The mutton pieces are then removed, and the rice is cooked in the strained yakhni, allowing the rice to absorb all the flavors.
Layering and Dum Cooking:
Layering: The partially cooked rice is layered with the mutton pieces.
Dum Cooking: The pot is sealed and cooked on low heat to allow the flavors to meld together and the rice to finish cooking.
Serving:
Accompaniments: Often served with raita (yogurt dip), salad, and sometimes a side of pickles or chutney.
Garnishes: Fried onions, fresh cilantro, and lemon wedges.
Flavor Profile:
Mildly Spiced: Unlike biryani, yakhni pulao has a more subtle and delicate flavor profile.
Aromatic: The use of whole spices and fresh herbs makes the dish aromatic and inviting.
Tender and Juicy: The mutton is tender and flavorful, while the rice is perfectly cooked and fragrant.
Recipe for Mutton Yakhni Pulao:
Ingredients:
For the Yakhni (Broth):
1 kg mutton (with bones)
1 large onion, sliced
6-8 garlic cloves
2-inch piece of ginger, sliced
2-3 bay leaves
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
1 cinnamon stick
1-2 star anise
1 teaspoon black peppercorns
Salt to taste
Water (enough to cover the mutton)
For the Pulao:
3 cups basmati rice, soaked for 30 minutes
2 large onions, thinly sliced
2-3 green chilies, slit
1 cup yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon fennel seeds
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
4-5 tablespoons oil or ghee
Instructions:
Prepare the Yakhni:
In a large pot, add the mutton, sliced onion, garlic, ginger, bay leaves, green and black cardamom, cloves, cinnamon stick, star anise, black peppercorns, and salt.
Add enough water to cover the mutton and bring it to a boil. Reduce the heat and let it simmer until the mutton is tender (about 1-1.5 hours).
Strain the broth and reserve it. Remove the mutton pieces and set aside.
Prepare the Pulao:
In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter.
Add the thinly sliced onions and fry until golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
Add the ginger paste, garlic paste, and slit green chilies to the pot and sauté for a few minutes.
Add the yogurt, coriander powder, garam masala powder, and fennel seeds. Mix well and cook for a few minutes until the oil starts to separate.
Add the cooked mutton pieces to the pot and mix well with the spices. Cook for a few more minutes to let the flavors meld
Cook the Rice:
Add the soaked and drained rice to the pot. Gently mix to coat the rice with the spices and mutton.
Pour in the reserved yakhni (broth) in a ratio of 1.5 cups of yakhni to 1 cup of rice. Add more water if necessary to reach this ratio
Add salt to taste and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook on dum (low heat) until the rice is fully cooked and has absorbed all the liquid (about 15-20 minutes)
Serve:
Fluff the pulao with a fork, being careful not to break the rice grains
Garnish with the reserved fried onions, fresh cilantro, and mint
Serve hot with raita, salad, and lemon wedges.
Mutton Yakhni Pulao is a delectable and aromatic dish that showcases the subtle yet rich flavors of South Asian cuisine, making it a perfect choice for festive occasions and family meals
#muttonpulao #muttonyakhnipulao #pulaorecipe #muttonyakhnipulaorecipe #muttonpulaorecipe #pulao #pulaobananekatarika #yakhnipulao #pulaorice #ricerecipe #muttonrecipe #beefpulao #eidaladha #bakraeidspecial #bakraeidrecipes #goshtrecipe #bhunagosht #bakraeidrecipe #food
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2 ماه پیش
در تاریخ 1403/04/02 منتشر شده
است.
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