Mutton Yakhni Palau
Yakhni palau is a mouth-watering rice dish cooked/slowly steamed in broth. the word yakhni quite simply means broth in urdu. It is mostly eaten in the cold season to provide nutrition in the winter.
Ingredients
(aprox quantity 4 people)
- 1 cup oil (sunflower,canola any you prefer )
- 2 medium sized onions thinly slice
- 2 tabkoespoon gingier garlic paste
- about 2 bay leaves.
- 4 cardamons
- one small stick cinammon, a few of black pepper corns
- about 3 green chillies
- 1 tablespoon coriander powder, 1/2 tblsp red chilli powder
- 1/4 teaspoon turmeric powder, 1 tablespoon ground spices (garam masala)
- 1 tblsp salt or according to taste.
- 3 cups basmati long grain rice.
Method
- Wash and soak the rice in about threed cups of water and set aside.
- Place a heavy bottomed pan on medium flame and pour in the oil.
- When the oil is slightly hot drop in the cinnamon sticks, cardamon, bay leaves, black pepper corns.
- After 1-2 minutes put in the onions, when the onions turn slightly golden brown stir in the ginger-garlic paste and the mutton.
- Fry the mutton for 2-3 minutes, and add the coriander pwdr, red chilli powder, turmeic and salt.
- Continue frying for about ten minutes Note:add a little water to avoid the curry from burning
- Once the oil separates add adequate water about 4-5 cups or until the meat is tender.
- Remeber that after the meat is tender we still need about 2-4 cups or broth (yakhni) to remain in the pot.
- Once the meat is tender and about 2-4 cups of water remains add in the rice, stirring occasionally.
- Lower the flame to medium-low and let it cook till the broth is completely dried and rice is cooked to being soft and fluffy.
- Once the rice is cooked and steam comes out. your yakhni palau is ready to serve.
Note: serves well with salads and yoghurt mint chutney.