Goat meat 1/2 kg - roughly 1 lb - can be any part - the usual I guess that is usually used in making goat curry
rice 1.5 cups of rice
1 tsp ginger (fresh grinded), 1 tsp of garlic (fresh grinded), green chillies - like 5-6 small ones (depending on your taste), and handful of corriander leaves → blend them in a blender with some water to make a paste.
Then boil the goat meat with this paste and salt until it cooks tender.
Then separately in a pan → 1 med onion → cook to a less than golden color. Then add in a garam masala to the onions as they brown. Garam masala : 1/4 cup water + 5-6 few whole cloves + 5-6 black pepper corns + 1/2 tsp whole zeera + 1/2 tsp black zeera + small cinnamon stick + 2-3 small elaichi + 1 big elaichi - all these are soaked in water. As soon as onion changes color → add in this garam masala mix with some water.
Let the onions cook in the garam masala.
When the meat is tender add all the meat and the masala contents into the pot with the onions and garam masala.
Let the mixture now simmer. Once simmering – > now add in water according to how much rice you’re using (1 cup of rice = 1.5 cup of water. So 1 cups of rice = 3 cups of water). Key: include the volume of the gravy the meat is simmering in the total calculated amount of fluid needed for the rice to cook in.
Let the water come to a boil. Then add rice to the mixture containing all the spices and goat.
Before the dish is put on “dam” → you add in kari patha and whole green chillies → keep on dam for 10 minutes.
Um btw dont be misled by the pics google images has up if you google “akhni”. Those pics look more like a biryani. The akhni I was raised with → rice have a brown hue.
Another tip: Add gooda bones to it - bones with bone marrow. Yum, gives the whole thing another flavor altogether.
The only difference I see is hari mirch, normally you don’t use hari mirch in pulao. This is the long method of making pulao, my mother, aunts, and grand mothers used to make it this way. However, they always used the yakhni from the meat to cook the rice and not plain water. Maybe that is what makes the taste different.
I love how it’s Khadiza’s Kitchen and not Khadija’s Kitchen.
:rotfl:
Sounds a lot like yakhni pulao but the prep of the meat is different. When we make yakhni pulao we add a lot more to the cooking of the meat than that which is mentioned here.
And if the yakhni is not being used to cook the rice then there will definitely be a different taste.