YAKHNI PULAO
Ingredients
FOR THE MUTTON:
FOR THE PULAO:
Instructions
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Prepare Bouquet Garni: Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. This is called bouquet Garni.
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Cook chicken with spices: Wash the chicken and keep aside. In a cooking pot, take 3 cups water, cubed chicken and a teaspoon of salt. Turn on the flame. Add to it, the bouquet Garni and boil for around 20 minutes or until chicken gets done.
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Yakhni is ready: Remove the bouquet Garni and keep the stock with chicken pieces aside. The 'Yakhni' is ready.
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Heat the ghee and fry onions: In a pan, heat ghee and fry onions. Keep 1/4th of it aside for adding later.
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Fry onion and tomatoes: In the remaining onions, add cumin seeds, ginger-garlic paste, tomatoes, salt, red chilli powder, coriander powder and stir fry for 3 minutes. Add yoghurt, Garam masala and green cardamom. Cook on medium-high heat till the tomatoes get tender. Add fennel seeds and chicken pieces to the masala and let it simmer for another 2 minutes.
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Mix in the prepared masala and Yakhni: Add this masala to the prepared Yakhni (stock) in the cooking pot, turn on the heat and cook the rice uncovered for 5 minutes. Sprinkle fried onions that we saved in step 4 on the rice, add a tbsp. of ghee and seal the pot with foil or atta dough so that the flavors do not escape.
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Cook the rice: Cook on a low heat for 15 minutes or till the rice is done.