Sohal Aloo
Lamb pulao prepared in a pouch of spices and served with a tomato-based salad.
Yakhnee Pulao Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 4

Cooking Time

-60 Min

Difficulty

- Medium

Preparation Time

- 25 Min

INGREDIENTS

  • 3 tsp Coriander seeds
  • 1 tsp Cumin Seeds
  • 2 - 4 Cloves
  • 2 - 4 Green Cardamom
  • 2 - 4 Green Cardamom
  • 2 - 4 Black Cardamom
  • 1 tsp Black Pepper
  • 1/2 litre water
  • 500 gms Mutton Pieces
  • 2 Bay leaves
  • 1 Onion
  • 2 - 4 Garlic sliced
  • 1 Ginger sliced
  • Salt
  • 1 Cup Rice
  • 1 sliced onion
  • 2 tbsp ghee
  • 1/2 inch ginger
  • 3 - 4 garlic
  • 3 - 4 Green cardamom
  • 3 tsp fennel seeds
  • water
  • 1 tsp ghee

HOW TO PREPARE SOHAL ALOO

  1. 1

    Add water in a pan, add mutton pieces.
  2. 2

    For Potli masala add coriander seeds, cumin Seeds, Cloves, Green Cardamom, Black Cardamom, Black Pepper in a Muslin cloth, make a tight knote and drown the potli in mutton stock, further add bay leaves sliced onion, ginger and garlic, salt, cover with a lid and let it cook.
  3. 3

    Soak rice for 15 minute, Once done, Strain the Stock, remove mutton pieces and fry in oil till done.
  4. 4

    Make Paste of ginger garlic fennel seeds, green cardamom, water in a grinder.
  5. 5

    Warm ghee in a pan, add the green paste and fry, add soaked rice and fry, add fried mutton pieces, add mutton stock and let it cook till done.
  6. 6

    Warm ghee in a pan and add chopped onions and fry till brown.
  7. 7

    For Salad, Chop onion, green chilli, coriander eaves and add in a bowl, blanch tomatoes in water, peel the skin off, make fine puree in a blender and add in the bowl add salt black pepper ad mix.
  8. 8

    To Serve garnish yakhnee pulao with fried onion, fresh coriander leaves and serve hot with Tomato salad on the side.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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