Mutton Yakhni Pulao (Pakistani Dish) DIRECTIONS. In the recipe, mutton is cooked with onions and spices and herbs such as cinnamon, cloves, cardamom and … Eid Lunch Special. For #Yakhni stock 1 p Ginger 5 cloves garlic chopped 2 Onion chopped 2 Big cardamom 2 small cardamom Few Pepper corn,cloves 1 tbsp (Saunf) 1 tbsp Whole coriander 4-5 cups water. Yakhni Pulao Recipe by food fusion Ingredients • Muslin cloth . Yakhni pulao finds a mention in Ain e Akbari. Set aside. And boil mutton until water is reduced to half and mutton is tender. Mutton Yakhni Pulao (Gosht Pulao) is significantly a traditional pulao recipe preparation of long grain basmati rice cooked aromatic spiced mutton stock, meat and saffron. Take out mutton pieces and set aside. Add the whole spices to it. Once they start spluttering, add the onions. Fry till they turn golden brown in color. In Pakistan and India, yakhni is simply stock or broth.It is often the base for many foods including pilaf (pulao) and other shorbas or soups.. but it is your innovation that makes it stand on one great platform. Now garnish the pulao with coriander and fried onions. Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat. Make Mutton Yakhni Pulao and enjoy with your family. For the mutton: 1. Mutton Yakhni Pulao is an easy aromatic rice and meat dish that takes little to no effort. For the pulao: 1. Remaining ingredients (onions, garlic and spices pack) shall be discarded. How to Make Mutton Yakhni Pulao. Here we have a lip-smacking mutton pulao recipe that can be the perfect addition to your Eid feast! Pulao (aka pilaf), is a meat and rice dish commonly cooked in Central Asian, South Asian and/or Middle Eastern cultures. Now strain mutton. difference is many though there are some very common factors and that is the reason why people call ‘biryani and pulao’ together. What is Pulao? It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs. In a pan add mutton, Whole spices pack, onion (cut in 4 parts), garlic cloves, salt and water. o Cloves 4-5. o Green cardamom 4-5. o Nutmeg & Mace small pc each. 2. Gently wash and soak the rice in water. Each culture has its own variation and this … Heat the oil in a heavy-bottomed vessel. Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. o Black pepper 1 tsp. o Black cardamom 1. o Coriander seeds 1 tbs. o Cinnamon sticks 3-4. o Cumin seeds 1 tsp. 3. In Arab, Greek, Palestinian, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. Add enough water. In Bangladesh, akhni is a mixed rice dish and variant of the biryani and polao dishes.. Method. Yakhni is a kind of a rich broth or stew that usually comprises mutton. The mutton pulao recipe originating from the land of nawabs, 'Lucknow or Awadh' is a signature dish popular across the North India precisely UP during occasions like Eid, or weddings. Save mutton stock and set aside. Pilaf or pulao, as it is known in the Indian subcontinent, is another mixed rice dish popular in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine.Opinions differ on the differences between pulao and biryani, and whether actually there is a difference between the two. Takes little to no effort rice and meat dish that takes little to no.. Remaining Ingredients ( onions, garlic and spices pack ) shall be discarded onion cut! 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