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Mutton Yakhni Pilaf:-
I have made this Yakhni pulao in 'Punjabi Style'. I'm very fond of garnishing so I've added fried onions & some cumin. But, Yakhni pulao tastes yummy on its own too. 😊
Mutton Yakhni Pulao is a dish fairly common in Pakistan, North Indian, South Indian and Turkish cuisine that incorporates mutton into a rice pilaf.
The rice used is almost invariably Basmati or a close variant. 'Yakhni' mean bone broth while 'Pulao' is an aromatic rice dish. Aroma in pulao is attributed to whole spices, kept in a spice bag or separate them once broth is ready. To make pulao you need to cook pre-soaked rice in a soupy curry.
Generally, Yakhni pulao is not very spicy but this one is moderately spiced. You may use less green chillies if you like it less spicy. What makes pulao yummy is striking aroma and broth flavoured rice.
Thing with making pulao is that the rice grain should be well separated. Now, that's a thing you learn with a little practise.
While making Yakhni, keep in mind we need 80-90% cooked meat. Since, we will cook it in spices and then when we make pulao it will be cooked again for 10-15 minutes. So, if you overcook your meat it will come off bone and loose all its texture. So meat should be almost cooked but not very soft.
Best tips is to use long grain basmati rice if possible. Old Basmati rice are less vulnerable to get sticky and over cooked. Second tip, is keep the water level 1” inch above the rice layer when you add rice in Yakhni to make pulao. When rice have puffed and water is not visible above rice, lower heat and cover the lid.
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Please find below the list of ingredients for making Yakhni Pulao
Please Enjoy! Take care and thank you all😊 /farah 💕💕 STAY CONNECTED Instagram: / farah360i
Here is the list of ingredients for making Mutton/Beef Pulao:-
**- Ingredient List -**
Working in Progress...
**- Spices to make Yakhni Pulao Masala -**
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