Yakhni Pulao
Ingredients
Boneless mutton cut cubes 500 grams
Long grained rice soaked for 15 minutes and drained 2 cups
Coriander seeds 2 tablespoons
Fennel seeds 2 tablespoons
Oil 2 tablespoons
Green cardamoms 7-9
Black cardamoms 3
Black peppercorns 9-11
Cloves 6-8
Cinnamon 2 one-inch Stick
Bay leaves 2
Medium onions sliced 2
Ghee 2 tablespoons
Cumin seeds 1 tablespoon
Fresh cream 1/4 cup
Garam masala powder 1 teaspoon
Salt to taste
Kevda jal 2 teaspoons
Fried onion to garnish
Fresh mint leaves to garnish
Method
Step 1
Keep coriander seeds and fennel seeds in the centre of a muslin cloth, gather the edges and tie tightly into a potli.
Step 2
Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, 1 cinnamon stick, 1 bay leaf and half the onion slices, mix and sauté till onion turns translucent and fragrant.
Step 3
Add mutton, mix well and sauté for 5-6 minutes. Add spice potli and 4 cups water, close the cooker with its lid and cook under pressure till 10-15 minutes or till 4-5 whistles are given out. Open the lid when pressure settles completely and discard the spice potli. Drain the mutton pieces and reserve the stock.
Step 4
Heat ghee in a deep non-stick pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, reaming bay leaf, remaining cinnamon and remaining onions and mix well. Saute for 2-3 minutes or till onions turn light brown. Add fresh cream and mix.
Step 5
Add garam masala powder and only the mutton pieces and mix well. Add salt and mix well,
Step 6
Add rice and 4 cups mutton stock and mix well. Cover and cook till both rice and mutton are completely done.
Step 7
Drizzle kevda jal and mix with a light hand.
Step 8
Transfer into a serving bowl, garnish with fried onions and mint leaves and serve.
Pic Courtesy: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
Ingredients
Boneless mutton cut cubes 500 grams
Long grained rice soaked for 15 minutes and drained 2 cups
Coriander seeds 2 tablespoons
Fennel seeds 2 tablespoons
Oil 2 tablespoons
Green cardamoms 7-9
Black cardamoms 3
Black peppercorns 9-11
Cloves 6-8
Cinnamon 2 one-inch Stick
Bay leaves 2
Medium onions sliced 2
Ghee 2 tablespoons
Cumin seeds 1 tablespoon
Fresh cream 1/4 cup
Garam masala powder 1 teaspoon
Salt to taste
Kevda jal 2 teaspoons
Fried onion to garnish
Fresh mint leaves to garnish
Method
Step 1
Keep coriander seeds and fennel seeds in the centre of a muslin cloth, gather the edges and tie tightly into a potli.
Step 2
Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, 1 cinnamon stick, 1 bay leaf and half the onion slices, mix and sauté till onion turns translucent and fragrant.
Step 3
Add mutton, mix well and sauté for 5-6 minutes. Add spice potli and 4 cups water, close the cooker with its lid and cook under pressure till 10-15 minutes or till 4-5 whistles are given out. Open the lid when pressure settles completely and discard the spice potli. Drain the mutton pieces and reserve the stock.
Step 4
Heat ghee in a deep non-stick pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, reaming bay leaf, remaining cinnamon and remaining onions and mix well. Saute for 2-3 minutes or till onions turn light brown. Add fresh cream and mix.
Step 5
Add garam masala powder and only the mutton pieces and mix well. Add salt and mix well,
Step 6
Add rice and 4 cups mutton stock and mix well. Cover and cook till both rice and mutton are completely done.
Step 7
Drizzle kevda jal and mix with a light hand.
Step 8
Transfer into a serving bowl, garnish with fried onions and mint leaves and serve.
Pic Courtesy: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
