Punjabi Yakhni Pulao Recipe
Punjabi Yakhni pulao recipe is the ultimate tasting rice recipe from the colorful province of Punjab and is loved by foodies of all ages. This delectable recipe is prepared by seasoning rice with broth or stock, this is also how the recipe gets its name “Yakhni” pulao which means broth in the Urdu language. The word pulao is said to be of Persian origin and it is also said that it is derived from the Sanskrit word “pulaka” which translates to “ball of rice”. The pulao recipe is one of the most primitive and seasoned recipes of the Indian subcontinent as it was one of the very first meats and rice combinations that were prepared around four thousand years ago in the Indian subcontinent.
This is a reason why the pulao recipe is said to be the pioneer and forerunning recipe of the modern day biryani. The first ever pulao that was made was prepared with buffalo meat and rice, but now it can be prepared with all kinds of meat including chicken, veal, beef, mutton, lamb and even fish. Pulao is served all over the world at special occasions like Eid-ul-Adha and auspicious gatherings like weddings and social outings. It can be served with raita and mint and yogurt chutney. Pulao recipes are commonly eaten all over the world including territories like Pakistan, India, Bangladesh, Afghanistan, turkey, and Israel. Some varieties of the pulao like the Kabuli pulao can be garnished with dry fruits and nuts like cashews, walnuts and pine nuts.
- Bony Meat Chicken/Mutton/Beef 750gm
- Yogurt 3/4 cup
- Mehran Basmati Rice (soaked- 30min) 750gm
- Mehran Ginger Paste 2.5 tbsp
- Mehran Garlic Paste 1.5 tbsp
- Onions 3-4 sliced
- Oil/ghee 1 cup
- Mehran Punjabi Yakhni Pulao 1 packet
1- Warmness oil (2 tbsp) and upload meat, Mehran Ginger & Garlic paste, Mehran Punjabi Yakhni Pulao Masala and fry for three min. Now upload 4 glass of water in it. cover and cook on medium warmness until meat will become gentle.
2- While 3 glasses of water remain, take out meat and pressure the stock with the aid of discarding the entire spices.
3- In a separate pan heat oil and fry onions till they turn golden, then dish out the onion and allow it quiet down. over when and preserve aside.
4- In the identical oil, add meat and yogurt with fried onion and make dinner it for five minutes. Then add stock, boil on excessive warmth and add rice.
5- Cover and cook dinner (15 minutes) until rice cooked nicely.
– Garnish with slightly roasted almonds, cashew nuts, and fried onions.
– Serving for 6-8 people.
– Chicken 45 min- Mutton/beef 1-2 hours.