HOW do you all make it?? I suck at it… I love it like anything and yet everytime I make it, the broth flavor just doesn’t come to the rice.. What do I do wrong? I mean after I put the broth into the rice… am I supposed to slow cook it..?? WHAT??? and yesterday I had the worst experience EVER with it.. Id run out of rice and Id asked my husband to get some for me on his way home and for some freakin reason I ended up mixing the old kind with the new kind … and it just tasted so bad. Plus half the rice were done, the other half remained kinda a little undone. Pleaseeeeeeeeeeeeeee help
Re: Yakhni pulao experts..
Bhenjee I dont really see anything technical in making yakhni pulao. U maybe wrong in the amount o spices .i have a no fail recipe for pulao. Hope it helps
Chicken Pulao
1 Kg Chicken(cut into standard size pieces)
1/2 Kg Rice
3 Green chillis
1/2 TSP Crushed Black pepper(not powdered)
1 TBSP Crushed red chilli
2 TBSP Cumin seeds(safaid zeera)
1 TBSP Corriander seeds(sabit Dhania)
7 cloves(long), 7 black peppers, 2 cinnamon sticks, 3 Black cardamom pods
1 Cup yogurt
Green corriander leaves-Handful
Mint leaves-handful
2 Medium sized onions
3 cloves of garlic
Oil as required
Boil the chicken with cloves, black peppers, cinammon sticks, cardamom, 1 TBSP zeera, 3 cloves of garlic, sabit dhania until tender. Chop the onions and fry them in oil untill white colour just starts to disappear and there is a light golden colour. Add chicken pieces from yakhni. Remember to keep the flame low. Cook it for a while stirring constantly till the chicken gets golden colour. Add crushed red chilli, black pepper, chopped green chili, chopped corriander and mint. Dont add too much of mint or it will give a sweet taste to pulao. Stir for one minute.Strain chicken broth and add beaten yogurt in it. Then add soaked, drained rice and add in yakhni. Add additional water if required. Best way to check if water is sufficent is to dip in your index finger. If half of it is in, water is sufficient. Then add salt and remaining 1 TBSP of zeera. and cook till the rice is done. Then put on dum.
This is a simple yet very exotic recipe with very little chances of mishap.
Re: Yakhni pulao experts..
Pulao yakhni comes good with beef, lamb or mutton. And if you add Saunf to your yakhni, this gives a very good taste to it.
Boil the chicken with cloves, black peppers, cinammon sticks, cardamom, 1 TBSP zeera, 3 cloves of garlic, sabit dhania until tender.
Well it would be much better broth, if you boil all the stuff for an hour without adding chicken to it. And then boil it with chicken till it is tender.
If i make black channa pulo, i boil broth like that and then I add canned black channa to it. Its almost equal to chicken pulo then.
Add whole peppercorns, a bay-leaf, saunf, finely chopped onion and minced garlic to the broth.. along with red chilli powder, zeera powder, dhania powder and a pinch of haldi. (add u're meat too) ground green chilli's.
Seperate the meat from the broth.. in a seperate pan heat ghee and fry 1 large sliced onion till brown. Fry the meat in the oil till it's brown.. add the soaked rice and fry for 2 mins and the broth.
Re: Yakhni pulao experts..
^ that's a new one Gina. I've never put red chilli powder or dhanya powder or haldi when I'm making broth.. will try that too.
Also, I'm ok with the chicken pulao. I just don't like the chicken one that much.. I kinda meant the beef yakhni pulao. I am ok till I have the broth. The broth tastes pretty decent I think, but for some reason the flavor never comes to the rice. My mum's not back yet... will have to ask her to teach me from scrap I guess
Re: Yakhni pulao experts..
hey
what do you add to the yakhni? maybe thats why your rice arent turning out good and wen u do add the yakhni let it boil for15-20 mins that concentrates the flavour even more,
Tip for you
use a metal spoon to mix them, mum taught me this trick, credit goes to mum the rice never breaks if u use metal spoon.
hope u understand what im trying to say.
good luck
Re: Yakhni pulao experts..
to the broth I add: 4-5 cloves garlic, salt, pepper, whole coriander seeds, 3-4 bay leaves, 1 cinnamon stick, 1-2 green peppers chopped or some red pepper to taste. Also add black alaichi & "loang" (clove) just 4-5 pieces is enough. Also about 1 teaspoon ful of zeera. Let it come to a boil and add cut up chicken pieces (1 chicken). Let that boil till the chicken is tender. Take out the rice (i use 2 cups for 1 chicken) and soak in water.
In another pot add 1 1/2 sliced onions to sufficient oil and saute till medium-golden brown. THen add about 1 teaspoon crushed garlic, let sizzle and add in about 1/2 medium sized tomatoe chopped. Cook till sauteed and add in a little salt/pepper/zeera(1/2 tsp)/coriander powder(3/4 teaspoon), hari mirch or a little laal mirch...etc...NO HALDI. Sautee till masala is cooked down a bit. Strain out chicken pieces from the yakhni & add to masala. Stir/Saute maybe 10-15 minutes, till chicken turns brown, and you can smell its a bit bhoonafied and masala seperated. Strain the masalas from the yakhni and then add in enough yakhni to the masala to cook the rice through. I use 2 cups water for 1 cup of rice that I use. So since i am making 2 cups rice I add in 4 cups of the yakhni. Bring to a rapid boil & add in drained rice. Taste salt/pepper. Bring to a medium boil and let cook until the water starts to dry out. Then lower the fire to lowest setting, cover pot with lid tightly & put on "damm" (simmer) until rice is cooked through. Once done you can add some fried borwn onions to it for extra flavors/cenet & poof ur done. This is the way I do it & it is always a hit.
Re: Yakhni pulao experts..
you need to watch a pro make pula-o , it has some very delicate steps.
1. First to make broth you have to tie all the spices , onion, garlic , ginger etc in a small piece of cloth .
2. You have to give dum ( steam ) to your pula-o at low heat once it is more than half cooked. That step can only be demonstrated by a pula-o expert. A visual judgment is needed as to the point when to start dum and when to determine when the dum process is complete.
3. Amount of yakhni ( broth ) required for amount of rice , meat and all also requires visual judgment , which can be demonstrated only by a pula-o expert.
Check your water to meat ratio. You may be adding too much water in the Yakhani process. Good strong flavoured broth is essential for good pulao.
[quote="Mirch"]
you need to watch a pro make pula-o , it has some very delicate steps.
1. First to make broth you have to tie all the spices , onion, garlic , ginger etc in a small piece of cloth .
[QUOTE]
You can do it without a piece of cloth - just by doing little effort when u have to remove corriander/saunf!
- Amount of yakhni ( broth ) required for amount of rice , meat and all also requires visual judgment , which can be demonstrated only by a pula-o expert.
You can also do exact measurements.
Yeah, I think that's what I'm doing wrong --- adding to much water. The yakhni just tastes very mild despite my adding everything to it. And obv, then the pulao ends up not tasting like pulao..
So by expert advice her, how do I eyeball the amount of water I'm adding to the pulao?? Like say... I've filled the pot with meat and spices n such, now when do I stop adding the water?? When the meat is like covered and the water is a few inches above the meat line? .. if so how many inches...?
Re: Yakhni pulao experts..
try adding a tomato to it and also, brown the onions, and chicken before adding the water (and all other spices) to the broth...
the tomato makes it taste yummo! i think i will have to make pulao now
Re: Yakhni pulao experts..
bhenjee, in terms of the water... the ratio to rice is 1.5 cup water to 1 cup rice..
so if ur making 3 cups of rice, then add 4.5 cups of water the chicken to get the yakhni... also i do a cheats way of cooking pulao... i use a rice cooker :)
Re: Yakhni pulao experts..
Your yakhni will be quite thick, if you cook it on low heat with lots of water for like 2 hours. Let the water evaporates as much as you can. And when you put rice, make sure the water does not exceed 1.75 times of the rice. If your rice are 2 glasses, you can soak them in 2 glasses of cold water for 30 minutes. And then you should use one and half glass yakhni water for cooking. So in all together you will be using like 3 and half glass of water.
It is better to mash some 10 green rocket chillies with yougurt. They will enhance the taste.
Tomatoes are biryani specific. Few people use them in pulao.
Re: Yakhni pulao experts..
Meat beef or lamb 1 kg
Rice basmati 750 grams
Boil the meat in 5-6 glass of water with
Saunf: 3 tablespoon
Whole corriander: 3 tablespoon
Whole zeera: 1 teaspoon
One oninon: thinly sliced
Garlic: on whole bulb (unpeeled and intact together)
Salt: 1 tablespoon
Note: if you do not see the risk of chemical contamination, you can put and tight the stuff in pieace of cloth. Otherwise you can just put in the pot.
Boil this yakhni till water reduces to 2-3 glasses and meat is tender and meat takes the taste of saunf and whole corriander.
Then throw away the corriander, zeera and saunf. Separate the meat. Squeeze the garlic into the broth.
Fry one big onion in 3/4 cup of oil till golden brown, separate the onion and now put 1 tablespoon of ginger/garlic paste and fry it with the meat alongwith whole garam masala comprising tez paat, black pepper, cloves and zeera. Put one teaspoon of armoa masalsa (mace, nutmeg, cumin and green cardemom powder) The put 250 grams of yougurt (blend 10 green chillies in it) and cook till water evaporates.
Now put the rice which have been saoked for about 30 minutes in room temperature water. Use the broth water and make up any defficieny. The perfect quantity of the water is 1.75 times of the rice. Also add salt to taste for rice. Cook till rice are almost done and then simmer for 5 minutes after adding kewra and zarda colour. Then serve with the fried onions.
Note: for chicken pulao, add chicken into the boiling broth after an 45 mins.
Meat beef or lamb 1 kg Rice basmati 750 grams
Boil the meat in 5-6 glass of water with
Saunf: 3 tablespoon Whole corriander: 3 tablespoon Whole zeera: 1 teaspoon One oninon: thinly sliced Garlic: on whole bulb (unpeeled and intact together) Salt: 1 tablespoon
Note: if you do not see the risk of chemical contamination, you can put and tight the stuff in pieace of cloth. Otherwise you can just put in the pot.
Boil this yakhni till water reduces to 2-3 glasses and meat is tender and meat takes the taste of saunf and whole corriander.
Then throw away the corriander, zeera and saunf. Separate the meat. Squeeze the garlic into the broth.
Fry one big onion in 3/4 cup of oil till golden brown, separate the onion and now put 1 tablespoon of ginger/garlic paste and fry it with the meat alongwith whole garam masala comprising tez paat, black pepper, cloves and zeera. Put one teaspoon of armoa masalsa (mace, nutmeg, cumin and green cardemom powder) The put 250 grams of yougurt (blend 10 green chillies in it) and cook till water evaporates.
Now put the rice which have been saoked for about 30 minutes in room temperature water. Use the broth water and make up any defficieny. The perfect quantity of the water is 1.75 times of the rice. Also add salt to taste for rice. Cook till rice are almost done and then simmer for 5 minutes after adding kewra and zarda colour. Then serve with the fried onions.
Note: for chicken pulao, add chicken into the boiling broth after an 45 mins.
woww. this sounds like such an authentic recipe. Ive copied it onto my email to save it for later. Whenever I do make pulao next, I will def letyou know how it weent. I've just made it already a few times in the past 2 weeks and it has been such a disaster.. I want to take a lil break and then make it again once Im craving it so bad...
It's gud to use cloth. Don't use ANY cloth , my mom use white malmal cloth. It doesn't have any chances of chemical contamination as someone has indicated above. Just squeeze the cloth real hard when you take it out.
I don't remember my mom's pulao recipe otherwise I would have posted it . :(
It's gud to use cloth. Don't use ANY cloth , my mom use white malmal cloth. It doesn't have any chances of chemical contamination as someone has indicated above. Just squeeze the cloth real hard when you take it out.
I don't remember my mom's pulao recipe otherwise I would have posted it . :(
Not sure where you are located but they sell "cheese cloth" which are clean sheets of really thin cotton to be used to wrap ingredients to drain or cook with. It is about as thin as a dupatta, but no germs, etc.