Yakhni Pulao (Serves four)
Basmati rice: 1 kg
Meat: 2 kg
Cardamom: 1 tablespoon
Cinnamon stick: 6 pieces
Shah Jeera: 1 1/2 teaspoon
Ginger: 2 pieces
Garlic: 4 pods
Whole Kali Mirch: One
: As per
Seeds: 1 1/2 tablespoon
Ghee: 250 gms
Salt: To taste
Fry the onions. Keep them aside. Cook the meat in water along with all the ingredients. Use whole spices only. Once the meat is tender, remove the stock. Crush the spices in a mixer and keep them aside. Immerse the rice in water, 10 minutes before cooking. Fry the crushed spices in ghee. Mix the rice with the meat. Stir and fry it along with the spices. Add the stock. Mash the fried onions and place it on top. Cover the utensil. Once the pulao is ready, serve with coriander.
Basmati Rice: 1 cup
Masoor Dal: 1/3 cup
Moong Dal: 1/3 cup
Medium-sized Onion: 1 chopped
Grated Ginger: 2 tablespoon
Minced Garlic: 1 tablespoon
Ground Red Chilli: 1/4 teaspoon
Salt: 1 teaspoon
Grounded Cumin Seeds: 1 teaspoon
Coriander: 1/2 teaspoon Peeled and
: 2 Cinnamon: 1/4 teaspoon Water
Wash and rinse rice and dal and soak for at least 1 hour, then drain. In five quarter pot, heat ¼ cup vegetable oil and add one chopped onion until golden brown. Add rice and dal to and stir for one-two minutes on medium heat until is dried. Add double measure of water and let rice and dal come to boil when partially covered. When the steam comes out, close the pot completely and turn down heat to low simmer for 20 minutes. Meanwhile, prepare Bhagar by browning onion in ghee/butter with whole jeera and red chilli. For preparing Bhagar, you need one medium onion chopped, ¼ tsp whole jeera, twothree whole red chillies and two-three tablespoon butter/ghee. Finally, pour Bhagar of brown onion, jeera and red chilli over cooked khichdi.
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