KASHMIRI YAKHNI PULAO

When you’re tired of eating heavy birianis serve this light pulao instead.
Basmati rice - 500 gm
Mutton from the ribes - 1 kg
Milk - 1 lt
Ghee - 1/3 cup
Bay leaves - 2
Cloves - 4
Green cardamoms - 4
Stick cinnamon - 5 cm
Black cardamoms - 3
Kewra water - 1 tablespoon
Pinch of saffron
Tie in a muslin - 2 bay leaves
aniseed - 2 tablespoon
Pepper corns - 1 tablespoon
Any ginger powder - 1 tablespoon
Black cardamoms - 2

Garnish

Sliced hard – boiled eggs, apple wedges, a handful of grapes. Wash, drain and spread the rice to dry.

Pressure cook the mutton in milk and the spice tied in the muslin for 7 – 8 minutes. Let the cooker cool on its own. Squeeze the muslin bundle to extract maximum flavour and discard. Strain. The stock should measure 1 litre. If less, add water.

Heat oil in the cooker. Season with the bay leaves and whole garam masala. When these change colour, add the rice and fry till it looks opaque. Add the meat hot stock, salt and saffron mixed in Kewra water. Bring to full pressure and cook for 4 minutes.

Open cooker immediately. Fluff up the rice and serve hot, garnished with the egg slices and fruits. Dry fruits can also be added.

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