Lamb Yakhni Pulao – The Modern Pakistani Cookhouse
I can never get a decent picture/ video of rice. I have no idea why that is; but I assure you, this Lamb Pulao (using half a shoulder of lamb cut into good sized pieces) is quite delicious!
Each grain is soft, yet retains its shape; and is enriched with yakhni (meat stock), while each piece of lamb is succulent and fall-off-the-bone tender.
- 2 large sliced onions
- Whole spices
- 1 tblspn cumin seeds
- 1 tblspn coriander seeds
- 1 tspn black pepper corns
- ½ tspn ajwain seeds
- Lemon juice
- 2 black cardamom pods
- 7-10 cloves
- Piece of cassia/cinnamon
- 1 tblspn granulated garlic
- 2 bay leaves
- 4 tspns Himalayan pink salt
- Basmati rice
- I simply make my meat stock by first, browning 2 large, sliced onions in #ghee till dark and crisp, then adding in the meat to seal/ lightly brown also.
- I then toss in my whole spices.
- Approximately a tblspn of cumin seeds, coriander seeds, 1 tspn black pepper corns, ½ tspn ajwain seeds, 2 black cardamom pods, 7-10 cloves, a piece of cassia / cinnamon.
- I then add approximately 1 tblspn granulated garlic, 2 bay leaves, and enough water to cover the meat.
- Enough salt is added to the stock – approximately 4 tspns of Himalayan pink salt (it needs to be ‘over’ salted).
- It cooks for around 1 hour or till the meat is beautifully tender. If using mutton, then it may need additional cooking time.
- At this stage, you can remove the meat and re-‘bhunao’ (brown) it in ghee [oil]. That’s what my mum does. However, if you don’t have the patience, then jump to the next step!
- Brought to a boil, a good squeeze of lemon juice dribbles in to the ‘yakhni’, then the remaining fluid (hot water) for the amount of Basmati you’re cooking, e.g; for 2 cups rice, scant 4 cups fluid required. So measure the amount of stock you have with the same cup you measured out your rice, then top it off with water – to make up what you need, stock wise.
- My 1.5 hr soaked rice (drained) is transferred to my stock and left to boil for a few mins on high till the ‘pot hole’ stage.
- After which the lid is placed on firmly and the heat is reduced to minimum for around 35-40 mins till the rice is fully cooked.
I serve the pulao with a simple yoghurt raita.
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