Mattar Yakhni Pilaau

Lifestyle Parenting, Household Affairs and Cuisine corner
1

Mattar Yakhni Pilaau

Servings (3-5 persons)
Cooking Time (50 minutes)

Ingredients
Rice (Chaval) 1/2 kilogram
Potatoes (Aloo) 4 to 6 count
Chicken (Murgh) or mutton (cut into convenient pieces) 1/2 kilogram
Green Chillies (Hari Mirch) 4 count
Onions (Pyaaz) 1 small
Peas (Matar) 1 cup
National Cumin Seed Powder 1 teaspoon
Tomatoes (Timatar) 1 small
Ghee (Ghee) 4 tablespoon
National Chilli Powder 1 teaspoon
National Turmeric Powder 1/4 teaspoon
National Iodized/Refined Salt 1.5 teaspoon
National Garlic Powder paste 1 teaspoon

Method
Boil rice in water added with National Iodized/Refined Salt till half done and then drain dry.

Fry onions in half of the ghee, add meat and spices and braise till meat is coated with masalas and fairly dry.

Now add tomato, and simmer till absorbed, and add enough water to cook till meat is half done.

Add potatoes, and till later the peas. Simmer for a while then add the rice, carefully tossing it up and down till evenly distributed amongst meat, etc.

Steam for half an hour (adding water if necessary). Just before serving, fry few onions in the rest of the ghee and sprinkle over rice.

Serve with spicy raita.

National Yakhni Masala Mix can be used instead of the spices used.

2

This sounds like pulao biryani than simple pulao :)

Yakhni pulao meiN don't you cook rice in yakhni? why else would you call it yakhni pulao?

3

^ Thats right Sabah, I made Yakhni pilaau this weekend it was so yummy and I thought that it was my recipe :hoonh: I first made yakhni from chicken (add a bit more spices as normal yakhni) and then added the rice and later mattar, in the end before putting it on ‘dhum’ fried the onion in oil and on the top. YUM!

4

In Yakhani Paloo, you make the yakhani of chicken, mutton, vegi (whatever) and cook rice in that yakhni.
The only spices you add in yakhni paloo are salt, cumins, cinamon skick, laong (i don't know whats its called in english) and the round round cinamon. Other then that you add onion and ginger garlic paste. You add all of them while making the yakhani.

What I do is... heat the oil, add ginger garlic paste, add brown onions, and spices mentioned above. Then add the chicken (or what ever you are using). bhonafiy it for 2 min, add water, let the yakhani come out then add rice. When you have very little water on the bottom put the rice on dumm. Eat them with rita. Oh yeah guys your rita can be spicy, but paloo is never spicy like biryani.