And now for something a bit different.....
After Whatsapping with a dear friend, and sharing this with him, I thought maybe I could share it here. This comes from my mom's side of the family. The word Yakhni translates to soup. Pullao translates to rice. This is one of my very favourite feasting foods.
This is definitely NOT vegetarian. It is not spicy, but rather, wildly aromatic.
Yakhni (Meat) Pullao, a Rasul Family Recipe
20 September 2013 at 19:27
PublicFriendsOnly MeCustomWoodward AcademyRaffles World AcademySee all lists...no vulgarity groupclassmatesfamilyVulgar OKhusbandDubai, United Arab Emirates AreaGeorgia State UniversityGurgaon, Haryana AreaFamilyGo Back
Ingredients:
I.
400 gms meat or chicken
2 1/2 cups basmati rice, washed and drained
5 cms long fresh ginger, chopped
1 medium pod garlic
1 medium onion
2 tbsp coriander seeds
2 tbsp fennel seeds
3-4 bay leaves
3 cups water
Salt to taste
II.
1 medium onion sliced
1 medium pod garlic, ground to paste
1" ginger, ground to paste
1tsp cumin seeds
4 black cardamoms
4 cloves
10 black peppercorns
2-3 cinnamon stick pieces
1. In a large pot, boil the meat/chicken with the following in a poultice: ginger, garlic, onion, coriander seeds, fennel, bay leaves, and salt. Bring to a boil. Reduce heat and simmer until meat/chicken is tender.*** You can also do this step in a crock pit overnight. The meat/chicken then becomes especially tender and the stock becomes much more flavorful.***
2. Remove meat and poultice. Reserve stock.
3. In a large pan, heat 4-5 tbsp. of oil. Fry sliced onion, cumin seeds, black cardamoms, cloves, black peppercorns, and cinnamon. Sauté until onion is golden brown. Add the boiled meat/chicken and sauté for about a minute. Add the garlic and ginger paste and sauté for 5-10 minutes until the meat is nicely browned. If using chicken, then sauté until changes colour very slightly.
4. Put rice, stock, meat/chicken in a deep pot. (If there is less than 3 3/4 cups of stock, add water to augment.) Bring to a boil. Reduce heat, covered, and simmer for 15-20 minutes. For best results, put in a medium oven for another 15 minutes.
This is definitely NOT vegetarian. It is not spicy, but rather, wildly aromatic.
Yakhni (Meat) Pullao, a Rasul Family Recipe
20 September 2013 at 19:27
PublicFriendsOnly MeCustomWoodward AcademyRaffles World AcademySee all lists...no vulgarity groupclassmatesfamilyVulgar OKhusbandDubai, United Arab Emirates AreaGeorgia State UniversityGurgaon, Haryana AreaFamilyGo Back
Ingredients:
I.
400 gms meat or chicken
2 1/2 cups basmati rice, washed and drained
5 cms long fresh ginger, chopped
1 medium pod garlic
1 medium onion
2 tbsp coriander seeds
2 tbsp fennel seeds
3-4 bay leaves
3 cups water
Salt to taste
II.
1 medium onion sliced
1 medium pod garlic, ground to paste
1" ginger, ground to paste
1tsp cumin seeds
4 black cardamoms
4 cloves
10 black peppercorns
2-3 cinnamon stick pieces
1. In a large pot, boil the meat/chicken with the following in a poultice: ginger, garlic, onion, coriander seeds, fennel, bay leaves, and salt. Bring to a boil. Reduce heat and simmer until meat/chicken is tender.*** You can also do this step in a crock pit overnight. The meat/chicken then becomes especially tender and the stock becomes much more flavorful.***
2. Remove meat and poultice. Reserve stock.
3. In a large pan, heat 4-5 tbsp. of oil. Fry sliced onion, cumin seeds, black cardamoms, cloves, black peppercorns, and cinnamon. Sauté until onion is golden brown. Add the boiled meat/chicken and sauté for about a minute. Add the garlic and ginger paste and sauté for 5-10 minutes until the meat is nicely browned. If using chicken, then sauté until changes colour very slightly.
4. Put rice, stock, meat/chicken in a deep pot. (If there is less than 3 3/4 cups of stock, add water to augment.) Bring to a boil. Reduce heat, covered, and simmer for 15-20 minutes. For best results, put in a medium oven for another 15 minutes.