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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

- 3-4

Cooking Time

-60 min

Difficulty

- Medium

Preparation Time

- 25 min

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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

    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
  3. 3

    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, saok 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
  8. 8

    peel the skin off, make fine puree in a blender and add in the bowl add salt black pepper ad mix
  9. 9

    To Serve garnish yakhnee pulao with fried onion
  10. 10

    fresh coriander leaves and serve hot with tomato salad on the side.
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