Yakhni Pulao
- 5 mins preparation time
- 10 mins cooking time
Ingredients
Note: The recipe has been scaled, so measurements and times may vary.
Method
Fry sliced onions in oil or ghee until dark golden, then remove half to use later as a garnish, creating depth and sweetness in the dish.
Add mutton (or beef), ginger-garlic paste, and whole spices (cumin, black pepper, bay leaves, cinnamon, cardamom, cloves), sautéing for 5 minutes to release rich aromas.
Stir in yogurt and water or stock, cooking until the meat is tender and infused with spice and flavor.
Remove the cooked meat and measure the stock (aiming for ~4.5 cups for 3 cups of rice). Cook the basmati rice in this flavorful stock until done, then layer the tender meat on top and steam for 10 minutes to meld flavors.
Lightly spray ZAFF Aroma over the hot rice just before serving, adding golden fragrance and an indulgent finishing touch.
