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Saturday, September 1, 2007

Yakhini Pulao

· 400 gms
· 2 Eggs
· 4 Bayleaf
· Salt to taste
· 50 gms Ghee
· 2 boiled Eggs
· 5 green Chilli
· 250 gms Curd
· 50 gms Onions
· 250 gms Mutton
· Some Mint leaves
· ½ tsp Chilli powder
· 10 gms Garam Masala
· 2 tsp Ginger-Garlic paste
Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam
masala, yoghurt, mint leaves, half a litre water, salt and boil.
Wash the
rice and soak in water for half an hour.
Heat ghee in a pan, fry the chopped
onions until golden brown. Also add remaining ginger-garlic paste, bayleaves,
green chillies and fry for few minutes.
Now add mutton stock from the boiled
pieces, and boil for some time. Later add rice, when it is half cooked, add the
mutton pieces, salt and cook until the rice is done.
Remove from heat and
garnish with boiled eggs.
Tip: When grilling meats, trim off excess fat with
a sharp knife to keep fire flare-ups to a minimum.

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