 |
Yakni Pullao Recipe
From Biryanis & Pulaos Section
 Yakni Pullao Dish 750 gms mutton, cut into pieces500 gms Basmati rice, washed and drained1 cup beaten curd2 pinches saffron, dissolved in ½ cup warm waterA handful of kishmishA handful of cashewnuts (fry and set aside)2 tsp garam masala6 green chillies3 to 4 tbsp ghee or refined oil10 flakes lasan, chopped1” adrak, cut fine1 onion, sliced3 onions, sliced fine and fried till crisp2 elaichi2 tsp saunf2 tsp dhania2 pieces dalchiniSalt to tastePlace the mutton in a pressure cooker and add 1 ½ glass water, the chopped adrak lasan, green chillies, salt to taste and the masala (tied in a piece of muslin cloth). Pressure cook till done. Remove the mutton and strain the stock through a cloth and set aside [Shorva]. Take a heavy bottomed dekchi and half the ghee. Fry the mutton till it is pink then remove. To the remaining ghee in the dekchi, add the rice and some more ghee, then fry till pink. Add the strained Shorva, warm water and salt to taste. Cook the rice till done. Sprinkle saffron water. Cover the rice till done. Sprinkle saffron water. Cover the rice with the fried onion, garam masala, fried mutton and the fried onion, garam masala, fried mutton and the fried nuts, cover tightly. Allow to dum for 20 to 25 minutes. Mix and serve hot.
Back to Hyderabadi Cuisine Page Go to Top of Yakni Pullao Recipe pageReturn from Yakni Pullao Dish to Hyderabad, India home page

|
|