5 Simple Steps to Mastering Yakhni Pulao | Recipe By Food For Mood скачать в хорошем качестве

5 Simple Steps to Mastering Yakhni Pulao | Recipe By Food For Mood

Want to know how to make this tasty soup and kashmiri yakhni at home? This easy recipe shows you how to make a great yakhni pulao. Enjoy this indian recipes and learn how to make this recipe. 📝 Ingredients For the Yakhni (Mutton Stock): Mutton (bone-in) – 1 kg Water – 1.5 liters 1 Inch Cinnamon stick 1 tsp Ginger and Garlic paste 1 Anise Star 1 Black Cardamom Whole Spices 1 tsp cumin 1 tsp black pepper 2 black Cardamom 3 Sticks of cinnamon (1 inch) 2 Bay leaves 1 tsp cumin powder 9-10 clove For the Rice: Basmati rice – 1 kg (soaked 30 min, drained) Oil – 3/4 to 1 cup (or oil/ghee mix) Onions – 2 medium (thinly sliced) Salt – to taste (approx 2 tbsp, adjust as needed) Whole green chilies – 4–6 🍳 Cooking Instructions 1. Make the Yakhni (Stock) In a pressure cooker, add mutton, water, garlic, ginger, and all whole spices and salt. Covered on medium heat for 15 minutes until meat is tender. Strain the stock. Reserve the mutton pieces. Discard the whole spices and aromatics (or remove the spice bag if used). 2. Fry Onions and Cook Mutton In a large heavy pot (degchi), heat oil. Add sliced onions and sauté until golden brown. Add cumin and other whole spices , let them fry for 2 minutes. Add the cooked mutton pieces and fry for 5–6 minutes. Cook until oil separates. 3. Add Stock and Cook Rice Measure the strained yakhni. You’ll need about 1.75 to 2 times the volume of rice (~1.75–2 liters). Add yakhni to the pot , bring to a boil. Check salt and adjust. Add soaked rice, stir gently. Cook uncovered on high until water is mostly absorbed and rice starts to surface. Cover with a tight lid or foil and put on dum (low heat) for 15–20 minutes. 4. Serve Let it rest 10 minutes before fluffing gently. Serve hot with raita, salad, or chutney.