Signature Yakhni Pulao | Slow-Cooked Yakhni Pulao | Rich Bone-Broth Pulao | Shaahi Yakhni Pulao
Автор: Azeen Taste studio
Загружено: 2026-01-29
Просмотров: 62
Описание:
Ingredients
Rice – 1 kg
Beef (with bones) – 1 kg
Tomato – 1 large
Ginger garlic paste – 2 tablespoons
Onions – 2 medium, thinly sliced
Green chilies – 5
Fresh mint (podina) – a handful
Fresh coriander (hara dhania) – a handful
Whole spices (as required):
Bay leaves
Cinnamon sticks
Green cardamom
Cloves
Salt – to taste
Black pepper powder – 1 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Cooking oil – as required
Water – 2 liters
Method
Prepare Yakhni (Stock):
First, add 2 liters of water to a cooker.
Add beef, salt, and whole spices.
Cook on medium heat for about 30 minutes until the meat is tender and a rich stock (yakhni) is formed.
Fry Onions:
In a separate pan, heat oil.
Add sliced onions and fry until golden brown.
Remove a small portion of the fried onions and keep aside for garnish.
Cooking the Pulao:
Add boiled beef to the remaining onions in the pan.
Add ginger garlic paste, tomato, black pepper, cumin powder, and garam masala.
Fry well for a few minutes.
Add Yakhni:
Add the prepared yakhni according to the quantity of rice.
When it starts boiling, add green chilies and washed rice.
Rice Cooking:
Cook on medium heat until the water dries and rice is almost done (about 10 minutes).
Dum (Steam):
Add fried onions, fresh coriander, and mint leaves.
Cover and put on low heat (dum) for 10–15 minutes.
Ready to Serve:
Delicious Garma Yakhni Pulao is ready.
Serving Suggestion
Serve hot with raita and fresh salad.
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