Thursday, 24 September 2015

Lamb Yakhni Pulao

Watch the Video Recipe Of Yakhni Pulao!


Lamb Yakhni PulaoLamb-Yakhni-Pulao-main-course-Pakistani-Indian-party-food-dinner-idea-wedding




Pulao refers to rice cooked in a meat or vegetable stock flavoured with spices. Every household has its own special recipe for making this dish. Lamb pulao is very popular in Pakistan, it's also very healthy because you need to boil the lamb with garam masala for at least 4-5 hours to extract the true flavour out of the ingredients.

This type of rice is also a good option for those people who don't like too much spicy because it's devoid of red chillies. Basmati is the best type of rice to use in this recipe. Unlike biryani the stock is prepared first and then the rice is cooked in it till tender and fluffy.

                                                                                         
Cooking Time: 3-4 hrs☻    Serves: 8☻      Skill Level: Medium☻     Cuisine: Pakistan/India
                                                                                         
                                                                             
Ingredients                                                         Quantity
lamb shoulder on bone500g                        
water2 liter
rice600g 
oil4-5 tbsp
whole onion + garlic bulb1 each
garlic cloves chopped2 tsp
ginger chopped2 tbsp
cinamon2-3 sticks
whole coriander seeds3 tbsp
black pepper corns8-10
cloves6
cumin seeds1tsp
fennel seeds1 tsp
garam masala powder1 tbsp
yogurt1/2 cup




Method:
Place the lamb pieces along with the whole onion and garlic bulb into a heavy based cooking pot. Cover with two liters of water now add the cinnamon, cloves, peppercorns and whole coriander. Let boil for 2-3 hours until the stock is reduced to half. Strain through a large sieve and set aside.



Take the same cooking pot add some oil and chopped onions, fry until the onions are dark brown in colour.



Add the cumin seeds and garam masala powder. Cook for 2 more minutes. Take out the meat pieces from the stock and add to the oil along with the onions. Cook for  about 5 more minutes.


Add the yogurt and cook again for 3-4 minutes.


Add the rice stir gently.


Pour in the stock


Cook until the stock evaporates and the rice is almost cooked


Place a heavy based frying pan or a tawa underneath the pot leave to steam covered on low heat until the rice is completely cooked and fluffy.



Tip: Always soak and wash the rice for 30 -40 minutes before cooking.

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