Mutton Yakhni Polao

 Mutton Yakhni Polao

Ingredients

1. Mutton with bone 4 pieces

2. Curd 200 gm

3. Ginger garlic paste 1 tablespoon

4. Basmati rice

5. Bayleaf 2

6. Onion large 3 

7. Whole spices nutmeg, corriander, cinamom, cardamom, pepper, funnel, mace, cloves, dry red chilli

8. Warm milk 2 tablespoon

9. Rose water

10. Keora water

11. Salt

12. Ginger whole 1 inch

13. 5/6 cloves of garlic

14. Ghee 2 teaspoon

15. Mutton fat ( optional)

16. Pepper 1 teaspoon


Process

Soak basmati rice for 1 hr at least

Wash the mutton pieces, in a pan add mutton, whole spices ( except funnel and corriander), 1 onion sliced, whole ginger and garlic cloves, bayleaf, add enough water, salt.

Make a small cotton sack add corriander and funnel in that, tie the ends and drop it inside the water.

Keep the flame high, till the water starts boiling, then reduce the flame and allow it to boil for 45 - 50 mins.

After 50 mins, strain the water in seperate container, seperate mutton from the spices.

In seperate pan, add ghee or mutton fat then add whole spices( cinamom, cardamom, cloves, mace, nutmeg ), add remaining onion and fry it till it is golden brown, then add ginger garlic paste , garam masala powder, pepper,add mutton, curd and reduce the flame, cook for 5 mins, add soaked rice, mix rice with mutton and then add the mutton stock that you seperated few mins back.

Let the water boil, you might need to add little warm weather if you feel that water content is less ( ideally water should be double the rice), salt add rose water keora water, milk, cook it till the water is dried.

Serve it hot....


Comments

Post a Comment

Popular posts from this blog

Egg cutlet

Image
 Egg cutlet 1.Boiled Potatoes -2 medium sized  2. Eggs -3 3. Sliced onion 2 4. Red chilli powder 1/2 teaspoon 5. Garam masala powder 1 teaspoon 6. Peanuts 7. Mustard oil 1 teaspoon 8. Refined oil 2 tablespoon 9. Green chillies chopped 10 breadcrumbs Process Heat a pan, add Mustard oil, add onion slices fry it, add mashed potatoes, add red chilli powder, garam masala powder. Salt, mix everything well, turn off heat, allow mixture to be cooled. Add peanuts to it. Break 2 eggs in a bowl, add salt, green chillies, onion to it Make an omlette . Divide the omlette  in 4 equal parts. Take a portion of the potatoe mixture add on either sides of the omlette, flatten with both hands, dip in egg coat with breadcrumbs and fry in refined oil. Serve with ketchup.
Read more

Chicken Donuts

Image
Ingredients 1. 200gm of boneless chicken 2. Ginger garlic paste 1 tablespoon 3. Green chilli paste 1  4. Red chilli powder 1 teaspoon 5. Garam masala powder 1 teaspoon 6. Corriander powder 1 teaspoon 7.  Refined oil 8. Egg 1 9. Cornflower 1 tablespoon 10. Bread 2 11 breadcrumbs 12. Potato 2 medium sized 13. Cheese 1 cube 14. Fresh cream 15. Salt 16. Pepper 17. Onion 2 medium sized  Process In a mixer add chicken, ginger garlic paste, green chilli paste, onion slices,red chilli powder, corriander powder, garam masala powder, salt, breads, cheese, fresh cream. Make a thick paste. Mash boiled potatoes and add them with the mixture , add salt, pepper, cornflower Saute the mixture in a pan to remove excess water and then bring it to room temperature Take the mixture in hand  give a flat shape , make a central hole with help of bottle lid In a bowl break an egg In another bowl add breadcrumbs Dip the flat balls in egg , followed by breadcrumbs and shallow fry it in refined...
Read more

Mutton keema momo

Image
 Mutton keema momo Ingredients 1. Mutton keema 100gm 2. Curd 4 tablespoons 3. Ginger garlic paste 2 tablespoon 4. Sliced onion 1 5. Red chilli powder 1 teaspoon 6. Corriander powder 1/2 teaspoon 7. Cumin powder 1/2 teaspoon 8. Oil 1 tablespoon 9. Flour 1.5 cup 10. Mixed herbs 1 teaspoon 11. Salt as per taste Process Marinate mutton keema with 2 tablespoon of curd, ginger garlic paste, red chilli powder, corriander powder, cumin powder for 2 hours. Heat a pan, add oil, fry the onions, add marinated keema, fry it till the raw smell goes away, add salt, add mixed herbs.turn off the flame, allow the mixture to cool Make a tight doe using flour salt, curd ( 2 tablespoon) . Make a large paratha using rolling pin , cut it into small round pieces , add the mixture in the centre and fold either sides  Add the momos in momo maker allow it to steam for 20 mins, serve with tomato sauce or Schezwan chutney
Read more