How to make Yarchi Pulao -
Wholesome and delicious mutton pulao
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Yarchi Pulao checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Seafood Pulao - SK Khazana Herbed Spring Onion Rice Indonesian Coconut Rice Spinach Rice
Yarchi Pulao Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 41-50 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Yarchi Pulao Recipe
Mutton cut into 1 inch pieces 1/2 kilogram
Basmati Rice 1 1/2 cups
Salt to taste
Fennel seed (saunf) powder 1 tablespoon
Dry ginger powder (soonth) 1 tablespoon
Cloves 3-4
Black peppercorns 2-3
Cinnamon 2 inch stick
Bay leaf 1
Green cardamom powder 1/4 teaspoon
Ghee 4 tablespoons
Caraway seeds (shahi jeera) 1 1/2 teaspoons
Asafoetida a pinch
Green chillies 3
Mutton stock 3 cups
Yogurt 1 cup
Method
Step 1
Soak rice in three cups of water for half an hour. Drain and set aside.
Step 2
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.
Step 3
Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds.
Step 4
Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies.
Step 5
Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
Step 6
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.
Step 7
Add drained rice and mix well. Cook on high heat.
Step 8
When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done.
Step 9
Serve hot.
Nutrition Info
Calories : 2820 Kcal
Carbohydrates : 240.1 gm
Protein : 133.3 gm
Fat : 147.2 gm
Other : Vitamin B12- 14.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
