Yakhni Pulao with surkha

| May 6, 2012
yakhni_pulao_with_surkha_postnoon_news
Noor’s Kitchen
Noor Jafri

Lightly spiced, rice preparation cooked with mutton and its stock. Served with a fine paste of red chilli and garlic chutney called ‘surkha’.

Ingredients

  • Long grain basmati rice – 500 gms
  • Medium sized lamb pieces – 750 gms
  • Yoghurt – 1 cup
  • Garlic – 1 whole bulb.
  • Ginger – 1 small piece
  • Zeera – 1 tsp
  • Coriander seeds – 1 tsp
  • Onion – 2
  • Whole garam masala
  • Salt to taste
  • Oil – 100 ml
  • Fried onions and mint (pudina) for garnishing.

Procedure

  1. Wash and soak rice for 1 to 2 hours.
  2. Heat the oil in a thick bottom, broad vessel and fry the sliced onions, till golden brown. Remove from the oil and keep it aside for garnishing.
  3. In the same oil add mutton pieces, ginger-garlic paste and salt, and stir for few minutes. Add curd, mix it well.
  4. In a muslin cloth, tie up all the garam masalas, and diced onions. and in the mutton pour about 1 liter of water. When the water starts boiling, immerse the masala bag into it.
  5. Let the mutton cook on medium flame,, till it is soft
  6. Remove the masala bag, and add to the stock (Yakhni). Add the soaked rice.
  7. When the rice is cooked, garnish it with sliced onions and mint leaves.
  8. Serve hot with ‘Surkha’, which is a kind of red chillies chutney.

Surkha is a fine paste of few kashmiri red chillies, soaked in water, and four to five cloves of garlic pieces, 1/2 tsp of zeera and salt. Made into chutney. (kashmiri chillies – will make it less hot)

Tags: , , ,

Category: Food & Drink, Life & Style

About the Author (Author Profile)

Comments are closed.

«
»