LegallyBrown

Can people please post their Yakhni palao recipes

Im making one tomorrow.

Just wanna know how everybody else makes their yakhni palao

taffy415

For 2 pounds of meat and 4 large cups of rice ( make sure when you wash the rice, keep washing till water is very clear) Set aside in clean water for at least half an hour


In a big pan place 2 pounds of meat, 1tbsp each of laung, black peppercorns, dhaniya seeds , 2 onions cut in big pieces , 1 whole garlic pod, 2 inch ginger piece, 3 green elachis, 6 bay leaves, 5 big elachis , 1 tbsp zeera seeds, 1tbsp salt, 4 1 inch cinnamon sticks, and enough water so that after 3/4 of an hour of boiling everything together you will be left with 6 cups of yakhni. Use the same cup you measured rice with.
Boil all ingredients together for about 45 minutes or until meat is soft. Set aside. When cool, scrape off all the white fat from the yakhni which should of solidified. (some people don't do this, but because meat contains a lot of fat i get rid of it) Then take out meat pieces from stock. Put stock through a strainer. You should have at least 5 or 6 cups of yakhni, if its a bit short then make up the extra amount needed with boiling water from kettle later..Put yakhni to one side and meat pieces.


In a big pan add a good amount of butter or vegetable ghee, not oil.
Fry 4 medium onions or 3 large ones for about 5-1o mins then add 1 tbsp each of laung, black peppers , 4 bay leaves, 3 green elachis, 4 big brown elachis, 4 1inch cinnamon sticks, fry with onions on medium heat till oniong golden brown- dark brown . Next add 1 whole garlic pod and 2 inch ginger piece(grind together first to a paste). Add this to the onions and mix for 5 mins, be careful mixture doesn't burn, adding little amounts of water if it starts to stick. After 5 mins add meat pieces and fry everything for a good 10-15 mins. Everything will start to look very dark in colour. When meat nicely fried add the 6 cups of yakhni , add 1 and a half tbsp salt ( or to taste)and bring to the boil. Pre-heat your oven to gas 6.Then add your 4 large cups of rice, stir gently then add 1tbsp each of coriander powder and zeera powder. Stir again gently, and boil uncovered for about 7 mins or until water is half absorbed. Place foil on lid of pan(make sure your pan is suitable to put in oven) cover the rice and place in oven. Cook for 15 mins then turn pan round in oven and cook for another 20 mins. Don't keep checking rice though, as rice should be undisturbed. After 35 mins of cooking rice in oven, take out check to see if all grains are cooked ,and leave on on stove undisturbed, for 15 mins. Done.

Creme Brulee

I use the Shan Punjabi Yakhni Pulao mix and I follow the recipe on the back. The only other things that are needed other than the Shan packet are rice, meat, garlic/ginger paste, and onions. It tastes good for the amount of work I have to do for it, but of course it probably won't taste as good as yakhni pulao from scratch.

LegallyBrown

Taffy thats how I make it too but i dont do the oven bit

Creme Brulee, Im a sucker for the yakhni palao the authentic way otherwise i would use Shan.

It just doesnt taste the same.

taffy415

I've just got into the habit of putting in oven although a lot of people just leave on dum on stove. I've only used shan biryani mix. Turned out nice.