Mutton Yakhni Pulao Recipe | Dawat | Abida Baloch | Fast Food

Описание: We bet you have never had Mutton Yakhni Pulao as good as this one! This Yakhni Pulao Recipes is one of the best in town.

Watch this Masala TV video to learn how to make Mutton Yakhni Pulao and Chana Daal Lauki Recipes. This show of Dawat with Chef Abida Baloch aired on 17 March 2021.

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Mutton Yakhni Pulao:

Ingredients for Potli:
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Fennel seeds 1 tbsp
Black peppercorns 1 tsp
Black cardamom 1
Cloves 6-7
Nutmeg ¼ pieces
Mace ½ tsp
Green cardamom 1-2
Cinnamon 3 sticks

Ingredients for Mutton Stock:
Mutton ½ kg
Water 1.5 liter
Chopped ginger garlic 1 tbsp
Onion 1 medium
Salt 1 tsp

Ingredients for Masala:
Oil ½ Cup
Sliced onion 1 medium
Black peppercorns ½ tsp
Green cardamom 3-4
Cloves 4
Cumin seeds ½ tsp
Chopped green chilies 5-6
Ginger garlic paste 1 tbsp
Salt 1tsp
Soaked rice ½ kg

Method:
Make potli with all potli ingredients. Now add all stock ingredients and potli in a wok and cook until mutton gets tender. Then heat oil and fry onion till light golden now add mutton, all spice, ginger garlic paste, green chilies, salt and cook well. Now add stock, rice and cook until one thread is left. Then simmer on low heat and serve.



Chana Daal Lauki:

Ingredients:
Bottle gourd 1/2 kg (boiled)
Split chickpea lentil 1/2 cup (boiled)
Onion 1 (sliced)
Green chilies 2
Tomato 1-2
Ginger garlic paste 1tsp
Salt to taste
Turmeric powder 1/4 tsp
Chili powder 1 tsp
All spice powder 1 tsp
Oil 3 tbsp
Cumin seeds 1 tsp
Whole red chilies 1-2
Coriander leaves for garnish (finely chopped)
Curry leaves few

Method:
In a small pan, heat oil, add cumin seeds, when it splutters, add red chilies. Then add onions, green chilies and curry leaves. Sauté until onions turn golden. Then add ginger garlic paste and sauté for a few more minutes. Add chopped tomatoes, turmeric powder, chili powder, all spice powder and salt. Sauté for a few seconds, then add. Boiled bottle gourd, split chickpea lentil and mix well and simmer for 5-6 minutes.You can adjust the consistency of the gravy as preferred. Lastly garnish with coriander leaves and serve hot with parathas or chapati.