Mutton Yakhni Pulao

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR YAKHNI

  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt

FOR PULAO

  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves

Method:

  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

Chicken Saver Pulao

A delicacy of Islamabad, Pakistan, famous among all Pakistani around the globe, Saver Pulao has a unique Spicy flavour and aroma but its very mild and extremely flavorful. Apart from deep frying the chicken and some spices, it is as simple as normal pulao.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kg chicken cut into Pulao cut
  • 3 standard cups rice
  • 7 cups water
  • 2 tbspns fresh ginger juliennes
  • 1 large onion (sliced)
  • 2 large tomatoes
  • Some chopped green chillies
  • Some green chillies
  • Salt to taste
  • 1 cup oil (for pulao)
  • Some oil for deep frying the chicken

GARAM MASALA FOR STOCK

  • 2 tbspns saunf (fennel seeds)
  • 2 tbspns coriander seeds
  • 1 bay leaf

GARAM MASALA FOR PULAO

  • 1 tspn zeera (cumin seeds)
  • 2 -4 cloves
  • A piece of cinnamon
  • 2 black cardamoms
  • 2 green cardamoms

Procedure:

-Soak the rice for 30 minutes.

-Meanwhile, In a thick bottomed pan, put chicken pieces, garam masala for stock, salt and water and boil until the chicken is 75% cooked (changes the colour and remains in shape) and smells like spicy stock.

-Take out the chicken pieces from the stock and deep fry until they are light golden. Then keep aside till needed.

-Strain the stock and discard the residue. We will need 6.5 cups of this stock for 3 cups of soaked rice.

-Now in a separate pan (deep and good for cooking rice), heat oil and fry onion. When they start getting the colour, add ginger juliennes and Garam masala for pulao and fry until the onion gets golden brown.

-Now add tomatoes and cook on medium high flame until they are soft. Now add fried chicken and mix. Cook uncovered until the tomatoes are mashed up.

-Add the stock and bring it to a boil. Then add the soaked rice (after taking out the water they are soaked in already) and give it a gentle stir. When the rice starts to absorb water cover it with the lid and cook on low heat until the rice is done and no water remains.

-Serve hot with mint raita and salad.

Egg Fried Rice (Recipe 1)

As easy as A B C…..

This recipe is my best friend’s recipe, I found it easy to make so here I am sharing it with you….. Aiba! Cheers to your recipe honey, You are an amazing chef!!!! 😀

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 cups rice (soaked in water for 30 – 45 minutes)
  • 10 cups water (to boil the rice)
  • 2 large orange carrots (peeled and grated)
  • 6 – 8 scallions/ spring onion chopped (green part and light green beginning part)
  • 2 tbspns soy sauce
  • Some salt
  • 3 eggs + few drops of yellow food colour = thin omelette in 1 tbspn oil. Cut into fine pieces.

Procedure:

-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.

-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.

Sindhi Biryani

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen

Steam Chicken with Pilav Rice

One of my favorite dinner recipes….

#easy #lite #mild #quick

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 chicken skinless, cut into 4 pieces (2 legs and thigh pieces and 2 breast and wings pieces)
  • 4 tbspns vinegar
  • Some salt
  • 1 tbspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn ginger paste
  • 1 tspn chicken salt
  • 1 tbspn garlic paste
  • 2 green chillies crushed
  • ½ tspn coriander powder
  • ½ tspn carom seeds (ajwain)
  • ½ tspn cumin powder
  • 1 tspn chaat masala
  • 2 tbspns lemon juice
  • ½ cup water
  • 2 tbspns oil

Procedure:

-In a bowl, combine all the spices with vinegar and make a thick paste. Add ginger, garlic and crushed green chillies.

-Make cuts on the chicken pieces and apply this mixture on the pieces. Keep aside for 30 – 45 minute.

-Now heat oil in a pan and stir fry these pieces for about 10 minutes. Add ½ cup of water and cook covered on low heat for about 40 minutes without any disturbance.

-Meanwhile you can make mattar pulao or channa pulao to serve with chicken.

-When the chicken is tender, cooked and ready take it out, sprinkle some lemon juice and serve hot with mattar pulao.

Aalu Keema Mattar Biryani

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 cups rice (soaked for 15 mins)
  • Some water to boil rice
  • 2 sliced onions
  • 2 large onion chopped
  • 1 cup oil
  • 750 gms beef/ chicken/ lamb/ goat mincemeat
  • 1 cup fresh peas
  • 2 large potatoes, cubed
  • 1 tbspn fresh crushed ginger
  • 4 tbspns yogurt
  • Few drops of kewra essence
  • Few lemon slices
  • Some fresh coriander
  • Some yellow food color
  • Some fresh mint leaves (optional)
  • 4 green chillies

MASALA

  • Salt to taste
  •  1 tspn cumin seeds
  • 1 tbspn garam masala
  • Few dry plums
  • 1 tbspn coriander powder
  • 1 tbspn fenugreek leaves
  • A piece of cinnamon
  • 2 big black cardamoms
  • 4 – 6 green cardamoms
  • 7 – 8 cloves
  • 1 tbspn peppercorns
  • 4 bay leaves
  • Salt
  • Red chilli flakes/ red chilli to taste
  • 1 tspn turmeric

FOR TARKA

  • 1 onion sliced
  • Few curry leaves
  • 2 dried red chillies
  • ½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.

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