Gosht Yakhni Pulao
Gosht Yakhni Pulao
 
Prepare time: 20 min
Cook: 1 hour
Ready in: 1 hour 20 min

Gosht Yakhni Pulao

Gosht Yakhni Pulao is a tasty rice readiness where long grain basmati rice is cooked in a stock made with Mutton and flavors. Here is a custom recipe to make it.

Gosht Yakhni Pulao

In the Singh family, this Pulao is viewed as all the more a customary dish that must be set up on unique events and fabulous meals. Nonetheless, every group of the Singh tribe makes slight varieties with regards to this pulao.

About this formula

For setting up this exciting pulao, long grain Basmati Rice or pulao rice is cooked alongside tasty lamb stock and is implanted with flavors.

This Pulao makes certain to conciliate your sense of taste with fine flavors and surface. It has additionally been an enormous hit at whatever point I host served it in gatherings as it tastes incredible. Additionally, I serve this with any of my new, natively constructed raita.

Do set up this energetic Mutton Yakhni Pulao at any rate once every month and anticipate having an astounding feast. Thus, before you intend to make it, jot down its basic formula and even offer it with your companions!

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Gosht Yakhni Pulao

Yakhni Pulao

Gosht Yakhni Pulao is a delightful rice planning where long grain basmati rice is cooked in a stock made with Mutton and flavors.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Keyword: Gosht Yakhni Pulao Recipe
Servings: 4 people
Calories: 482kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 800 Meat
  • 3 tbsp  Oil (plus for frying onions)
  • 1 tsp Cumin seed
  • 2 inch Ginger (grated)
  • 1 whole Bulb Garlic
  • 5  Clove
  • 1 inch Cinnamon
  • 6 Black pepper
  • 3 Black cardamom
  • 1 Bay leaves
  • 5 Onion (thinly sliced)
  • 1 pinch Saffron
  • 2 tsp Turmeric powder
  • 1 tsp Chili Powder
  • 3 tsp Mutton Masala
  • 2 tsp Kitchen King Masala
  • Salt to taste
  • 3 tbsp Milk
  • 3 cup Rice
  • 2 tbsp  Ghee
  • 4 tbsp Yogurt
  • 1 tsp Garam masala
  • 5 drops Kewda essence

Instructions

  • Wash and absorb the rice enough water for 30 minutes.
  • Make a bouquet cart with cloves, cinnamon, dark pepper, dark cardamom and narrows leaves. ( tie the fixings in a little bit of white cotton material )
  • Warmth 2 tbsp oil in a pressing factor cooker.
  • At the point when the oil is hot, add cumin seeds.
  • Add the meat, ginger, entire garlic bulb, salt, 4 cups water and the bouquet cart in the pressing factor cooker.
  • Pressing factor cook till meat is pleasantly done ( approx 1 whistle on high warmth and afterward stew the warmth and cook for 10 minutes )
  • Open the cooker once the pressing factor is delivered.
  • Check the meat for doneness and cook for some additional time whenever required.
  • Allow the combination to cool for at some point.
  • Press the Bouquet cart and garlic bulb to remove the most extreme flavors.
  • Pass the meat through a sifter and hold the yakhni ( stock ).
  • Keep aside.
  • Fry the meagerly cut onions until brilliant earthy colored.
  • Absorb the saffron milk and keep it aside.
  • In a huge, thick-lined skillet, heat ghee.
  • Add the meat pieces, yogurt, garam masala and minimal the greater part of the seared onion.
  • Fry for 4-5 minutes.
  • Strain the rice and add it to the skillet.
  • Measure the yakhni and add water to it to make 6 cups.
  • Add it to the skillet.
  • Add the kewda substance and salt and cover the dish with the top firmly.
  • Seal the edges with some batter ( discretionary ).
  • Stew the warmth to low and cook the rice till it is pleasantly done.
  • Add saffron absorbed milk over the rice and cover and save for 10 minutes.
  • Cushion the Yakhni Pulao with a fork tenderly.
  • Garnish with golden fried onions.
  • Serve hot with raita.

Nutrition

  • Calories: 482kcal | Carbohydrates: 85g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1.3mg

Ingredients

  • 800 g Meat
  • 3 tbsp  Oil (plus for frying onions)
  • 1 tsp Cumin seed
  • 2 inch Ginger (grated)
  • 1 whole Bulb Garlic
  • 5  Clove
  • 1-inch Cinnamon
  • 6 Black pepper
  • 3 Black cardamom
  • 1 Bay leaves
  • 5 onion (thinly sliced)
  • 1 pinch Saffron
  • 2 tsp Turmeric powder
  • 1 tsp Chili Powder
  • 3 tsp Mutton Masala
  • 2 tsp Kitchen King Masala
  • Salt to taste
  • 3 tbsp Milk
  • 3 cup Rice
  • 2 tbsp  Ghee
  • 4 tbsp Yogurt
  • 1 tsp Garam masala
  • 5 drops Kewda essence

Directions

  1. Wash and absorb the rice enough water for 30 minutes.
  2. Make a bouquet cart with cloves, cinnamon, dark pepper, dark cardamom and narrows leaves. ( tie the fixings in a little bit of white cotton material )
  3. Warmth 2 tbsp oil in a pressing factor cooker.
  4. At the point when the oil is hot, add cumin seeds.
  5. Add the meat, ginger, entire garlic bulb, salt, 4 cups water and the bouquet cart in the pressing factor cooker.
  6. Pressing factor cook till meat is pleasantly done ( approx 1 whistle on high warmth and afterward stew the warmth and cook for 10 minutes )
  7. Open the cooker once the pressing factor is delivered.
  8. Check the meat for doneness and cook for some additional time whenever required.
  9. Allow the combination to cool for at some point.
  10. Press the Bouquet cart and garlic bulb to remove the most extreme flavors.
  11. Pass the meat through a sifter and hold the yakhni ( stock ).
  12. Keep aside.
  13. Fry the meagerly cut onions until brilliant earthy colored.
  14. Absorb the saffron milk and keep it aside.
  15. In a huge, thick-lined skillet, heat ghee.
  16. Add the meat pieces, yogurt, garam masala and minimal the greater part of the seared onion.
  17. Fry for 4-5 minutes.
  18. Strain the rice and add it to the skillet.
  19. Measure the yakhni and add water to it to make 6 cups.
  20. Add it to the skillet.
  21. Add the kewda substance and salt and cover the dish with the top firmly.
  22. Seal the edges with some batter ( discretionary ).
  23. Stew the warmth to low and cook the rice till it is pleasantly done.
  24. Add saffron absorbed milk over the rice and cover and save for 10 minutes.
  25. Cushion the Yakhni Pulao with a fork tenderly.
  26. Garnish with golden fried onions.
  27. Serve hot with raita.
Nutrition

Calories: 482kcal | Carbohydrates: 85g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1.3mg

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