Recipe by Cellu
1 kg meat
basmati rice (soaked for 10 minutes)
pinch of turmeric/saffron
4 onions (sliced fine)
oil – as per taste
lemon juice – as per taste
salt – as per taste
Spice list 1:
3 black cardamom
5 cardamom
4 bay leaves
1 mace
3 star anise
4 pieces cinnamon sticks
6 cloves
15 peppercorns
3 tbsp fennel seeds
3 black cardamom
5 cardamom
4 bay leaves
1 mace
3 star anise
4 pieces cinnamon sticks
6 cloves
15 peppercorns
3 tbsp fennel seeds
6 dry red chillies
1" ginger (sliced)
6 cloves garlic (sliced)
Spice list 2:
4 cardamom
3 bay leaves
1" ginger (sliced)
6 cloves garlic (sliced)
Spice list 2:
4 cardamom
3 bay leaves
3 sticks cinnamon
4 cloves
4 cloves
10 peppercorns
4 dry red chillies
Steps:
4 dry red chillies
Steps:
- Add Spice List 1 with the meat and water and keep to cook.
- Once almost cooked, strain most of the meat broth and keep it aside to mix with rice.
- In a big cooking dish, fry sliced onion till golden brown.
- Remove 80% onion and keep aside to garnish later.
- To the remaining onions, add Spice List 2.
- Add the soaked rice without the water.
- Add salt and a pinch of turmeric or saffron for color and taste.
- Mix well, and then add the meat broth.
- Add some juice of a lemon.
- Add cooked meat (Do it a spoonful at a time while being careful about not putting bottom part of the cooked meat to avoid getting any tiny bone pieces into the rice.)
- Mix well, and now try to remove big pieces of cinnamon sticks and some other spices you can get hold of easily. Leave the rest to cook with rice on slow fire to the required consistency.
- Once the rice is cooked, garnish with fried onions.
- Aromatic Yakhni Pulao is done.
- ENJOY!
- Optional: As additional garnish, you can also add a handful of raisins lightly fried in ghee just before serving the pulao.