AHMED COOKBOOK

Yakhni Pullao

(Serves 6 to 8)

 

INGREDIENTS QUANTITY
Meat (chicken/Mutton/Beef) 1 KG
Basmati Rice 1 KG / 4 cups
Ginger (Paste) 1 Tbsp
Garlic (Paste) 1 Tbsp
Yoghurt 4 Tbsp
Green chillies (Whole) 4 Nos.
Onion Sliced (Medium Size) 4 Nos.
Salt As required
Oil / ghee 1 Cup / 250 ml
AHMED Yakhni Pullao Masala 75g

 

Cooking Procedure:

  1. Put meat in a pan with 6 glass of water and AHMED yakhni pullao Masala tied in a bag & cook on low flame.
  2. When water is reduced to approximately 3 glasses and meat become tender, separate the meat, strain the yakhni & keep it a side.
  3. In another pan heat a oil/ghee and fry the onion till golden brown.
  4. Separate half of the onion on paper and add ginger, garlic green chilies, meat, yogurt with rest of onion & stir.
  5. Then add yakhni and bring to boil. Add rice (which is already soak in water for 15-20 minutes) and salt and cover the pan.
  6. When the water drips up sprinkle the rest of the fried onions let simmer the rice on low flamer for 10-15 minutes.

Yakhni pullao is ready. Serve with salad and raita.

NOTE:

For Milder Hotness:

For those who take mild chilies & salt, half the quantity of the given recipe spices can be used. Salt may be to the requirement.

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