Yakhnee Pulao
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 YAKHNEE PULAO

  1. 1

    For Stuffing, add all purpose flour, salt, ghee, milk in a bowl and mix, make small balls from it.
  2. 2

    For dough, add all purpose flour, salt, ghee, milk in another bowl, mis=x and kneed a dough, rest it for some time make small balls from the dough, give it a disk shape, put the stuffing on it and close it, roll it flat, cut it upto centre on one side, roll its circumference and shape it like a paan, press it down and roll again.
  3. 3

    Keep a tawa inverted and heat it put parathas on it, add ghee and roasted from both side.
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