Mutton Yakhni Biryani is a traditional and yummy recipe, yakhni biryani is not prepared with any specific recipe or is applied by different methods, not at all. Rather it's a combination of biryani and pulao. But are added tomato, yogurt, and spice powder which are added in other types of biryani recipes, to understand this biryani pulao method is quite different instead of the typical biryani method, rather it is similar to the pulao cooking method
Add mutton and stir it until the meat changes its color
Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates add 500 ml water and bring it to a boil now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender
Mutton yakhni biryani is a traditional and yummy recipe, which is a great combination of meat and rice, try once to make a tasteful dish...
I’m so pleased to share this recipe. I tried this recipe twice and it turned out really good. If you like it please share your opinion in the comments, that’s a great motivation. As a family tradition, we make yakhni biryani
I’m very
fond of garnishing so I’ve added fried onions, ginger garlic paste green
chilies, tomatoes, and my homemade yakhni biryani masala, The Yakhni pulao taste
was so yummy
Generally,
Yakhni pulao is not very spicy but this one is moderately spiced. You may use
fewer green chilies if you like them less spicy. What makes pulao yummy is the
striking aroma and broth-flavored rice.
Tip for making Yakhni Biryani:
The thing with making biryani is that the rice grain should be well separated. Now, that’s a thing you learn with a little practice.
Meat:
While making Yakhni, keep in mind we need half-cooked meat. We will cook it in rice and it will be cooked again for 10 minutes. So, if you overcook your meat it will come off the bone and lose all its texture. So meat should be almost cooked but not very soft.
This is
the most important ingredient. Since all water will be absorbed by the rice, we
need to keep the Yakhni salty like a bit of salty soup. You can taste Yakhni
right before adding soaked rice to check the salt. Water Level of gravy in Yakhni Biryani
The second tip keep the water level 1 inch above the rice layer when you add rice in yakhni to make pulao. When the rice has puffed and water is not visible above the rice, reduce the heat to very low and cover the lid
How to fix the water in biryani:
- If your pulao has accidentally added more water do not worry just take a dry kitchen towel/handkerchief cover the pot properly and leave it on low flame for at least 30 minutes it will be set on its own
- On the other hand, if your rice seems uncooked and the water is almost evaporated then wet the kitchen towel thoroughly cover the pot properly with it, and leave for 15 minutes after minutes you will see your rice has cooked properly
Note: don’t add more water when rice is undercooked it will be mushy and sticky, So let's begin
In a large pot add ghee heat it then add onion slices and fry it until turns to a golden brown color
Add whole spices and fry it for a minute on medium-low flame
Add mutton and stir it until the meat changes its color
Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates add 500 ml water and bring it to a boil now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender
Now add drained rice and green chilies stir them and taste the salt at this stage you can adjust it.
Note the water should be 1 inch above the rice. cover the lid and let it cook for 5-8 minutes on the high-medium flame
After 8 minutes remove the lid and sprinkle some drops of food color and biryani essence_Simmer it for 10 minutes
Remove from the flame and let it cool down transfer to the serving tray/plate and sprinkle brown onions on top
Remove from the flame and let it cool down transfer to the serving tray/plate and sprinkle brown onions on top
Mutton yakhni Biryani is ready to serve with mixed veggie raita and salad
Mutton yakhni biryani is a traditional and yummy recipe, which is a great combination of meat and rice, try once to make a tasteful dish...
Ingredients:
- 750g, mutton with a bit of fat (waist part of meat)
- 150g, homemade yogurt
- 1 kg, Basmati good quality Rice (soaked for 4 hours)
- 2 drops, of biryani essence optional
- 3 pinch, yellow food color mix with kewra water
- 1 tsp, kewra water
- 2 ½ tbsp, ginger garlic paste
- 4 to 6, long green chili
- 200g, onion slices
- 200g, fried brown onions for garnishing
- 1, bay leaf
- ½ tsp, black cumin seeds
- 1/3, black peppercorn
- 2, green cardamom
- ½ inch, cinnamon stick
- 4 tbsp, yakhni biryani masala powder
- 250g, big tomato slices
- 100g, ghee
How to Make Mutton Yakhni Pulao?
- In a large pot add ghee heat it then add onion slices and fry it until turns to a golden brown color
- Add whole spices and fry it for a minute on medium-low flame
- Add mutton and stir it until the meat changes its color
- Now add ginger garlic paste, tomato, yogurt, and homemade yakhni biryani masala
- Mix it well and stir constantly till the oil separates
- Add 500 ml water and bring to a boil now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender
- Now add drained rice and green chilies stir them and taste the salt at this stage you can adjust it
- Water should be 1 inch above the rice
- Cover the lid and let it cook for 5-8 minutes on the high-medium flame
- After 8 minutes remove the lid and sprinkle some drops of food color and biryani essence
- Simmer it for 10 minutes
- Remove from the flame and let it cool down
- Then transfer to the serving tray/plate and sprinkle brown onions on top
- Mutton yakhni Biryani is ready to serve with mixed veggie raita and salad
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon