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Punjabi Yakhni Pulao

AuthorARY ZAUQ

Punjabi-pulao-yakhni-Biryani
Yields1 Serving
 Mutton/Beef with bones 1/2 kg
 Rice (soaked for 1/2 hour) 1/2 kg
 Garlic 1/2 pod
 Ginger 2 inch piece
 Saunf 1.5 tbsp
 Sabut Dhania 1 tbsp
 Onion (sliced) 1 large
 Sabut Garam Masala 1 tbsp
 Oil/Ghee 1 cup
 Ginger Garlic Paste 1 tbsp
 Salt as desired
1

Add 8-9 cups of water in a pot and ghost.

2

Now make a potli(pouch) by adding other ingredients and salt.

3

Let it cook till meat is tender.

4

Now squeeze the juices from potli and discard it.

5

Drain meat from yakhni and set aside both yakhni and meat.

6

Add oil and onions in a pot and fry till onions are golden brown.

7

Now add garam masala, g/g paste and stir it.

8

Add meat and fry it for 5 mins.

9

Now add yakhni. You can add some salt if you want.

10

Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.

11

Serve hot with kebabs and raita

Ingredients

 Mutton/Beef with bones 1/2 kg
 Rice (soaked for 1/2 hour) 1/2 kg
 Garlic 1/2 pod
 Ginger 2 inch piece
 Saunf 1.5 tbsp
 Sabut Dhania 1 tbsp
 Onion (sliced) 1 large
 Sabut Garam Masala 1 tbsp
 Oil/Ghee 1 cup
 Ginger Garlic Paste 1 tbsp
 Salt as desired

Directions

1

Add 8-9 cups of water in a pot and ghost.

2

Now make a potli(pouch) by adding other ingredients and salt.

3

Let it cook till meat is tender.

4

Now squeeze the juices from potli and discard it.

5

Drain meat from yakhni and set aside both yakhni and meat.

6

Add oil and onions in a pot and fry till onions are golden brown.

7

Now add garam masala, g/g paste and stir it.

8

Add meat and fry it for 5 mins.

9

Now add yakhni. You can add some salt if you want.

10

Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.

11

Serve hot with kebabs and raita

Punjabi Yakhni Pulao