Cooking Index - Cooking Recipes & IdeasYakhni Pulao Recipe - Cooking Index

Yakhni Pulao

Cuisine: Indian
Type: Lamb
Courses: Main Course
Serves: 12 people

Recipe Ingredients

6 tablespoons 90mlDry whole coriander seeds
6 tablespoons 90mlAniseed
4 lbs 1816g / 64ozLamb, trimmed of fat
3 tablespoons 45mlSunflower-seed oil
3 tablespoons 45mlOnions (large)
12   Garlic
4   Fresh ginger - (1" ea)
15   Whole cloves
12   Brown cardamom seeds
20   Black peppercorns
2   Cinnamon stick - (3" ea)
6   Bay leaves
9 cups 2133mlWater
6 tablespoons 90mlWhole-milk plain yogurt
4 cups 640g / 22ozRice
  Salt - to taste
1/4 cup 4g / 0.1ozChopped cilantro

Recipe Instructions

Using a piece of cheesecloth, tie coriander seeds and aniseed into a small pouch. Put the pouch into a large pot. Add lamb, two quartered onions, garlic, ginger, 10 cloves, 10 brown cardamom seeds, 10 black peppercorns, cinnamon and 4 bay leaves. Add water. Cover the pot and cook 10 minutes on high heat. Reduce to low heat and cook for about 25 minutes. Remove from heat. Separate lamb pieces from bone and cut into 2-inch pieces. Strain broth into another pot and discard spice residue and pouch.

Peel and thinly slice third onion. In a nonstick frying pan, add 1 tablespoon oil and brown half of the sliced onion. Set aside.

In a large cooking pot heat 2 tablespoons oil. In quick succession, add the remaining 2 brown cardamom seeds, 5 cloves, 10 black peppercorns, 2 bay leaves and remaining sliced onion and stir-fry until onion slices are golden brown.

Add lamb pieces and the plain yogurt and stir-fry until the water from the yogurt is completely absorbed. Add rice and stir to coat. Add reserved broth and bring to a boil.

Cover pot and simmer over medium heat until the rice is cooked and the broth is completely absorbed, about 20 minutes. Remove from heat, discard bay leaves, add remaining browned sliced onions and cilantro for garnish. Salt to taste.

This recipe yields 10 to 12 servings as part of an Indian meal.

Source:
The Los Angeles Times, 05-11-2003

Rating

Average rating:

2 (1 votes)

Submit your rating:

Click a star to rate this recipe.