.
The meat, or Yakhni:
----------------------
half Kg meat - chicken - about 5-6 medium to large sized pieces
- mutton - about 8-10 medium sized pieces
- choice of pieces: combination of meaty and bony pieces is great for added flavor
quarter tea-spoon of green cardamom powder
quarter tea-spoon of mace powder (it's the deep orange squid look-alike spice)
2 medium sized cardamoms
2 medium sized cloves
2 tea-spoons of curd
1 tea-spoon of garlic paste (if it has a dash of ginger, it's ok)
1 medium sized onion
salt
red chilly powder
half a coffee mug of cooking oil
The rice or Adhan:
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half Kg rice - Basmati extra long. Depends on the quality you desire. Measurable in two regular coffee cups.
half a tea-spoon of green cardamom powder
half an inch of cinnamon stick not more than one centimeter wide
one bay leaf about 3 inches long
4 medium sized cardamoms
6 medium sized cloves
10-15 strands of saffron - or more depending on the quality / taste
a pinch of orange food color
one third a coffee mug of milk
salt
To prepare:
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1. wash the rice and soak in water, set aside.
2. to the milk, add the saffron, and the food color, set aside.
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3. In a pressure cooker, finely chop the onion and fry in the oil, add two cardamoms and two cloves. Stir fry until deep golden brown.
4. To the fried onion, add the meat, and stir for about a minute
5. Add a tea-spoon of salt, a quarter tea-spoon of red chilly powder (or to taste), and the garlic paste. Stir fry for about 2 minutes. Add a little water and stir until dry again.
6. Add the curd, the cardamom powder and mace powder, add about half a glass of water. Close the lid of the pressure cooker and cook for about 10 minutes, or until the meat is tender. Switch off the heat and keep the pressure cooker aside to cool off.
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7. In a large vessel, take about a litre of water, add 4 tea-spoons of salt, 4 cardamoms, 4 cloves, the bay leaf and the cinnamon, and cover with a lid until the water comes to boil.
8. Strain the soaking rice and add to the boiling water. Cover with a lid and let it cook for about 5 minutes on medium heat.
9. Cook the rice until it feels like it is just about done, but not quite. Strain the rice, and separate into two portions. Spread one portion out in the vessel.
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10. Open the pressure cooker and simmer over heat until all the water has evaporated (if any)
11. Spread the meat out over the portion of rice spread out in the vessel.
12. Spread the other portion of rice over the meat
13. pour over the milk kept aside making a neat circle
14. Cover with the lid, and keep on low heat for about 10 minutes. For added measure, keep a heavy object on the lid.
Now you're done!
.
The meat, or Yakhni:
----------------------
half Kg meat - chicken - about 5-6 medium to large sized pieces
- mutton - about 8-10 medium sized pieces
- choice of pieces: combination of meaty and bony pieces is great for added flavor
quarter tea-spoon of green cardamom powder
quarter tea-spoon of mace powder (it's the deep orange squid look-alike spice)
2 medium sized cardamoms
2 medium sized cloves
2 tea-spoons of curd
1 tea-spoon of garlic paste (if it has a dash of ginger, it's ok)
1 medium sized onion
salt
red chilly powder
half a coffee mug of cooking oil
The rice or Adhan:
-------------------
half Kg rice - Basmati extra long. Depends on the quality you desire. Measurable in two regular coffee cups.
half a tea-spoon of green cardamom powder
half an inch of cinnamon stick not more than one centimeter wide
one bay leaf about 3 inches long
4 medium sized cardamoms
6 medium sized cloves
10-15 strands of saffron - or more depending on the quality / taste
a pinch of orange food color
one third a coffee mug of milk
salt
To prepare:
------------
1. wash the rice and soak in water, set aside.
2. to the milk, add the saffron, and the food color, set aside.
----
3. In a pressure cooker, finely chop the onion and fry in the oil, add two cardamoms and two cloves. Stir fry until deep golden brown.
4. To the fried onion, add the meat, and stir for about a minute
5. Add a tea-spoon of salt, a quarter tea-spoon of red chilly powder (or to taste), and the garlic paste. Stir fry for about 2 minutes. Add a little water and stir until dry again.
6. Add the curd, the cardamom powder and mace powder, add about half a glass of water. Close the lid of the pressure cooker and cook for about 10 minutes, or until the meat is tender. Switch off the heat and keep the pressure cooker aside to cool off.
----
7. In a large vessel, take about a litre of water, add 4 tea-spoons of salt, 4 cardamoms, 4 cloves, the bay leaf and the cinnamon, and cover with a lid until the water comes to boil.
8. Strain the soaking rice and add to the boiling water. Cover with a lid and let it cook for about 5 minutes on medium heat.
9. Cook the rice until it feels like it is just about done, but not quite. Strain the rice, and separate into two portions. Spread one portion out in the vessel.
---
10. Open the pressure cooker and simmer over heat until all the water has evaporated (if any)
11. Spread the meat out over the portion of rice spread out in the vessel.
12. Spread the other portion of rice over the meat
13. pour over the milk kept aside making a neat circle
14. Cover with the lid, and keep on low heat for about 10 minutes. For added measure, keep a heavy object on the lid.
Now you're done!
.
:D yummy!!!!
ReplyDeleteyummy indeed!
ReplyDelete