Ingredients
The following ingredients have 6 Servings
- 1/2 kg Goat meat
- 2 tbsp Oil (plus for frying onions)
- 1/2 tsp Cumin seed
- 2 inch Ginger (grated)
- 1 whole Bulb Garlic
- 4-5 Clove
- 1 inch Cinnamon
- 6-8 Black pepper
- 3-4 Black cardamom
- 2-3 Bay leaves
- 5-6 Onion (thinly sliced)
- 1 pinch Saffron
- 3 tbsp Milk
- 3 cups Rice
- 2 tbsp Ghee
- 4 tbsp Yogurt
- 1 tsp Garam masala
- 4-5 drops Kewda essence
Instruction
- Wash and soak the rice in enough water for 30 minutes.
- Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom and bay leaves.( tie the ingredients in a small piece of white cotton cloth )
- Heat 2 tbsp oil in a pressure cooker.
- When the oil is hot, add cumin seeds.
- Add the meat, ginger, whole garlic bulb, salt, 4 cups water and the bouquet gurney in the pressure cooker.
- Pressure cook till meat is nicely done ( approx 1 whistle on high heat and then simmer the heat and cook for 10 minutes )
- Open the cooker once the pressure is released.
- Check the meat for doneness and cook for some more time if required.
- Let the mixture cool for sometime.
- Squeeze the Bouquet gurney and garlic bulb to extract the maximum flavours.
- Pass the meat through a strainer and reserve the yakhani ( stock ).
- Keep aside.
- Fry the thinly sliced onions until golden brown.
- Soak the saffron in milk and keep aside.
- In a large, thick bottomed pan, heat ghee.
- Add the meat pieces, yogurt, garam masala and little more than half of the fried onion
- Fry for 4-5 minutes
- Strain the rice and add it to the pan.
- Measure the yakhani and add water to it to make 6 cups.
- Add it to the pan.
- Add the kewda essence and salt and cover the pan with the lid tightly.
- Seal the edges with some dough ( optional ).
- Simmer the heat to low and cook the rice till it is nicely done.
- Add saffron soaked in milk over the rice and cover and keep for 10 minutes.
- Fluff the Yakhni Pulao with a fork gently.
- Garnish with golden fried onions.
- Serve hot with raita.
