Awadhi pulao or famous yakhni pulao

Name: Awadhi pulao or famous yakhni pulao
Cuisine: Pakistani
Ingredients: 2 whole garlic pods unpeeled; 1.1 lb or 500 gm bone-in mutton🐐 or lamb 🐑 or beef 🐂; 1.5 " fresh ginger cut thickly; 2 medium-sized onions,🧅 quartered; 2 tablespoon fennel seeds; 2 tablespoon coriander seeds; 1 teaspoon cumin seeds; 5 green cardamom; 2 black cardamom; 8-10 cloves; 1 teaspoon black peppercorns; salt to taste,🧂; 3 cups or 600 gm Basmati rice rinsed and drained; 4 tablespoon cooking oil; 1 bay leaf; 3-4 cloves; 3-4 green cardamom; 0.5 teaspoon black peppercorns; 1 small cinnamon stick; 1/2 teaspoon cumin seeds; 1 medium-sized onion thinly sliced; 2 tablespoon ginger-garlic paste; 3 tablespoon yogurt whisked; salt to taste; 1 tsp Mance and nutmeg grounded for aroma as per taste; 2 tbsp Kewra water

Sumera Rahman @cook_19058549

#mentorship
#smart cooking
#notomato
When it comes to no tomato recipes the first name pop up in mind is pulao
Awadhi or Yakhni pulao is a classic mutton and rice dish with deep but subtle flavors. Long-grain Basmati rice teams up with the choicest cuts of bone-in meat and whole spices to make this authentic Awadhi pulao!
Rice cooked in yakhni (a rich, meaty stock) is yakhni pulao. Bone-in mutton or lamb is cooked in water, whole spices and aromatics like onion, ginger, and garlic to get a rich stock. The rice and meat are then simmered in this stock along with a few other ingredients to make yakhni pulao.
HOW TO MAKE YAKHNI PULAO
There are two broad steps: making the stock and cooking the rice in the in the stock along with the meat.

Sumera Rahman @cook_19058549

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Ingredients

For yakhni
2whole garlic pods unpeeled
1.1 lbor 500 gm bone-in mutton🐐 or lamb 🐑 or beef 🐂
1.5" fresh ginger cut thickly
2medium-sized onions,🧅 quartered
2 tablespoonfennel seeds
2 tablespooncoriander seeds
1 teaspooncumin seeds
5green cardamom
2black cardamom
8-10cloves
1 teaspoonblack peppercorns
salt to taste,🧂
For the pulao
3 cupsor 600 gm Basmati rice rinsed and drained
4 tablespooncooking oil
1bay leaf
3-4cloves
3-4green cardamom
0.5 teaspoonblack peppercorns
1small cinnamon stick
1/2 teaspooncumin seeds
1medium-sized onion thinly sliced
2 tablespoonginger-garlic paste
3 tablespoonyogurt whisked
salt to taste
For Khusboo
1 tspMance and nutmeg grounded for aroma as per taste
2 tbspKewra water

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Steps

1

Tie all the stock ingredients (except meat and salt) in a small cheesecloth or muslin bag.
Place the meat and spice bag you made in the pot. Fill the pot with water so that it covers the meat and spice bag completely. Add salt. Secure the lid and cook for about 1hour
2

After 1hour remove the meat and spice bag from the stock. Let the spice bag cool down, then hold it above the steel insert and squeeze it lightly so that the liquid in the bag falls into the pot. Open the bag and discard the spices.
3

Sauté the onion in oil and the whole spices and when they start to sizzle, stir occasionally Fry until reddish brown.
Add the ginger-garlic paste and cook for 5 minutes or until the oil floats on top
4

Add the yogurt followed by salt and the meat you kept aside in step 3. Let the meat cook in the masala for about 5 minutes.Add mace and nutmeg grounded at this
5

Finally, add the rice and 4 cups stock. Secure the lid again and cook on high for 5 minutes. When the water dries up, add the kewra water let it on the dum for five minutes after that open the pot. Fluff the aromatic rice with a fork and garnish with some fried onions. Serve hot with chutney or raita.