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*Yakhni PULAO*
Ingredients:
😊Rice: 700 gm
Soak good quality rice for at least 30 minutes in water.
1 kg. Chicken or beef/ lamb boneless chunks ( 1 inch)
😊Stock ingredients:
1 tabsp garam masala
1 tbsp ginger garlic paste
3 garlic cloves whole
1 tbsp whole coriander seeds
1 tbsp fennel seeds
1 tsp cumin
1 bay leaf
2 black cardamom
2 -4green cardamom
1 cinnamon stick
1/2 tsp caraway seeds
4-5 cloves
10-12 black peppercorns
1 Chicken Cube
1 tsp chinese salt ( optional)
( Magic masala : 2 tabsp biryani masala)
For Tampering:
1/2 cup oil
1 large onion sliced
2 red tomatoes (optional)
8 chopped green chilies
2 tabsp chopped dhanya
Boil meat with 8-10 cups of water. Let it cook till meat is tender.
If using a pressure cooker, use only 4 cups of water.
Strain to separate meat from stock.
Takeout meat pieces, try to leave all the spices as their flavour is already in the stock.
(Method 2-
If you dislike whole spices, you can make a ‘ potli’ with a clean muslin cloth. Put all the spices in it and tightly knot it. Now boil that potli with meat and follow the process. It will easier yo remove it after meat us cooked).
😊Heat oil.
Fry 2 finely sliced onions till dark golden. Don’t burn it.
Add cooked meat and fry it.
Add 1 tsp of garam masala powder and 1 cup yougurt. Add biryani masala
Fry it till oil separates from the meat.
Add rice , fry for few minutes.
Now add stock .
Make sure stock is 1.5 inches above the rice.
If it’s not enough, add warm water.
At this stage , adjust the seasnings by adding more salt if required.
Add 2-3 green chilli.
Let it cook on high flame till you can see water in top of rice but its still present under rice.
At this stage, tightly cover it, preferably with a foil first then put lid on it.
Place it on a lowest flame for 15-20 minutes .( if you have a tawa , keep it under you pot).
When steam is formed, it is done & ready to serve.
Make Yogurt dip by adding salt, dry chilli flakes and crushed garlic, to serve with it.
Enjoy!!
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Day2/ 10 Easy tips for Dawat prep/ Small tablesetting ideas💕Chocolate Dessert /Cooked by Sabeen
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