Thursday, May 30, 2013

yakhni pulaao (spicy mutton rice )





preparation time :15 minutes

cooking time   :45 minutes 

















ingredients :




for mutton stock :

lamb meat        1/2 kg
water                    4 cup
green cardamom  4
fennel seeds             3 tsp
cinammon stick         2 inches
clove                            2



to make rice /pulaao :


Basmati rice                        2 (cup soaked in water for 15 minutes )
poppy seeds                        2 tbsp ( soaked in warn water for 2 hours )
fennel powder                     1 tsp
cumin seed                           1 tsp
green cardamom                  5
black cardamom                   1
clove                                       2
black peppercorn                  10
cinnamon stick                         1
curd                                          1/2 cup
ghee /butter                            2 tbsp
onion                                         2 Finely chopped
ginger grated                           2 tsp
cumin powder                        1/2 tsp
garam masala                         1/4 tsp
water                                        3 1/2 cup
salt                                             as per taste
coriander leaf                            1 tbsp




method :


to prepare stock :


  • heat up water in a pan .
  • take a muslin cloth put green cardamom, cinnamon stick,fennel seeds,clove and tie in such a way that it become pouch .put this into boiling water ,and add meat lamb and cover & cook for 15 to 20 minutes on slow flame.
  • remove in a water in bowl and mutton in different bowl and  set aside.

to prepare rice :
  • in a mixture jar take cinnamon stick ,fennel powder , green cardamom , brown cardamom , poppy seeds,clove and black peppercorn and run it .
  • add half cup of water in jar and again run it , remove this paste into small bowl .and set aside .
  • heat up ghee/butter add chopped onion and grated ginger and saute till onion get light brown color .
  • now add boiled mutton pieces ,red chilly powder, cumin powder ,curd, salt , and garam masala ,and curd and saute for 5 minutes on high flame , 
  • now add mutton stock , and rice  cover the pan and cook for 30 minutes on slow flame .
  • remove in a platter and garnish with chopped fresh coriander leaves .
  • serve with any raita

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