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Main Ingredients | Mutton, Basmati Rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 41-50 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Yarchi Pulao
- 1/2 kilogram Mutton cut into 1 inch pieces
- 1 1/2 cups Basmati Rice
- to taste Salt
- 1 tablespoon Fennel seed (saunf) powder
- 1 tablespoon Dry ginger powder (soonth)
- 3-4 Cloves
- 2-3 Black peppercorns
- 2 inch stick Cinnamon
- 1 Bay leaf
- 1/4 teaspoon Green cardamom powder
- 4 tablespoons Ghee
- 1 1/2 teaspoons Caraway seeds (shahi jeera)
- a pinch Asafoetida
- 3 Green chillies
- 3 cups Mutton stock
- 1 cup Yogurt
Method
- Soak rice in three cups of water for half an hour. Drain and set aside.
- Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.
- Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds.
- Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies.
- Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
- In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform.
- Add drained rice and mix well. Cook on high heat.
- When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done.
- Serve hot.
Nutrition Info
Calories | 2820 |
Carbohydrates | 240.1 |
Protein | 133.3 |
Fat | 147.2 |
Other Fiber | Vitamin B12- 14.6mcg |
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