A wealthy, fragrant rice dish the place tender mutton is cooked in a flavorful yogurt-based gravy (yakhni), then layered with aromatic basmati rice and slow-cooked to perfection. This conventional biryani combines the goodness of spices, meat, and rice in a pot sealed with dough for probably the most genuine style.
Yakhni Biryani is a treasured recipe that brings collectively completely cooked mutton and fragrant rice. I discovered this recipe from my grandmother, who all the time stated the key lies in cooking the meat in yogurt till it’s fall-apart tender. The slow-cooking course of lets all of the flavors meld collectively, making a dish that’s each comforting and spectacular.
In regards to the Recipe
This isn’t your on a regular basis biryani – it’s particular. The meat is first cooked in a wealthy yogurt gravy with warming spices, then layered with partially cooked rice. The magic occurs when every part’s sealed in a pot and cooked slowly, letting the rice take in all these great meat flavors. It’s good for particular events or once you wish to deal with your loved ones to one thing additional good.
Why You’ll Love This Recipe
You’ll love how the rice seems completely fluffy, with every grain separate and flavored with the fragrant meat gravy. The meat turns into so tender it virtually melts in your mouth. Whereas it takes a while to make, most of it’s hands-off cooking. The perfect half? Your own home will scent wonderful whereas it’s cooking. The browned onions add a candy crunch that makes each chew fascinating.
Yakhni Biryani
Serving and Storing Strategies
Serves 4-6 folks. Complete prep and cooking time: 2 hours. Serve scorching with raita and a easy salad. Leftovers hold properly within the fridge for 2-3 days – simply reheat gently with a splash of water. The flavors truly get higher the subsequent day.
Yakhni Biryani
A wealthy, fragrant rice dish the place tender mutton is cooked in a flavorful yogurt-based gravy (yakhni), then layered with aromatic basmati rice and slow-cooked to perfection. This conventional biryani combines the goodness of spices, meat, and rice in a pot sealed with dough for probably the most genuine style.
Substances
- 350 gms Basmati rice (washed and soaked for Half-hour)
- 6 Cardamoms
- 2 inch Cinnamon stick
- 5 tsp Lemon juice
- Salt to style
- 8 Cloves
For the Yakhni
- 400 gms Mutton (chopped)
- 200 gms Onions (chopped high-quality)
- 50 gms Onions, sliced and browned (for garnishing)
- 200 ml Curd
- 25 gms Ghee
- 25 gms Ginger-Garlic paste
- 10 gms Ginger (julienned)
- 1 tsp Entire garam masala
- 1/4 tsp Cardamom-Mace powder
- 1/2 tsp Pepper powder
- a number of Mint leaves (chopped)
- Salt to style
Directions
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Warmth ghee amd season with the entire garam masala.
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Add the chopped onion and fry until golden brown. Add the mutton and the ginger-garlic paste and saute for five minutes. Add curd and fry for five minutes.
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Add the remaining components and fry for two minutes.
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Add sufficient water and cook dinner until the meat is tender.
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Boil 1 litre water with salt, cinnamon, cardamom, cloves and lemon juice. Add the rice and cook dinner until half executed and drain out the surplus water.
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Take the handi with yakhni and put it on low hearth in order that it’s scorching. Sprinkle a number of chopped mint leaves, and unfold the rice on prime. Cowl with a moist material and seal the lid with dough.
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Put the sealed handi on dum with dwell charcoal on prime for 10-Quarter-hour. Garnish with browned onions.
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Serve scorching with raita.
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Continuously Requested Questions
Can I make this recipe with rooster as a substitute of mutton?
Sure. Use bone-in rooster items and cut back the cooking time to about 25-Half-hour. The remainder of the method stays the identical, however the ultimate dum cooking time ought to be diminished to 8-10 minutes.
Why do we have to seal the pot with dough?
The dough seal retains all of the steam and flavors contained in the pot in the course of the ultimate cooking stage. This helps the rice take up the fragrant meat flavors and ensures every part cooks evenly.
How do I do know when the rice is “half executed”?
The rice grain ought to be agency however simply break when pressed between your fingers. When you chew into it, you must really feel some resistance – it shouldn’t be fully mushy.
