WebInstructions. Add the oil into the pan and heat up on medium heat until hot. Add the black cardamom pods, whole black peppercorns, cinnamon, and cloves then sauté for 2-3 minutes until fragrant. Add the finely diced onions then cook …
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WebAdd the finely diced onions then cook on medium heat for 3-4 minutes until softened. Add the crushed garlic and crushed ginger then cook for 2-3 minutes. Add the lamb then cook for 5 minutes until it changes colours. Add the salt, black pepper, garam masala and dried fenugreek then cook for another 6-8 minutes.
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WebTake the curd in a bowl and add fennel powder and cumin powder, Mix it well till the curd is creamy in texture. 3. Heat the oil in a wok and temper with the cinnamon stick, bay leaf and cardamom green. Saute for a few seconds, then add ginger-garlic paste. Cook for another 1-2 minutes till the raw smell gone from the paste. 4.
WebIn a pressure cooker, heat Nutralite Classic Spread on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves. Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes. Next, to this add the whisked yogurt and mix well. Add about 1/3 cup of water and give it a good
WebHeat oil in a pressure cooker over low flame. Once hot, add a pinch of asafetida and fennel seeds, and then add all the dry spices (cumin seeds, green and black cardamom, bay leaf, and black pepper).
WebStep 3: Rinse the goat meat and bones, then add them to the pot. Cook on saute mode for 1-2 minutes. Step 4: Cover the meat with water, add salt, and stir to combine. Nestle the reserved spice ball into the Instant Pot, secure the lid, and cook on manual high pressure for 40 minutes with a 10-minute natural release.
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WebFor mutton yakhni, we need a driving agent that will be strong, but not too complex. That there is not a lot of textural variation on this dish means the salt also needs to be quite “clean” and linear—a more textured sea salt, for example, would interfere with the soft and silken end result that makes yakhni a beautiful and comforting plate.
WebClean the mutton and drain excess water. Step 2. Heat 3.5 Tbsp ghee in a pressure pan and add crushed black cardamoms, cinnamon stick, bay leaves, and mutton to it along with salt and Asafoetida and fry on high and medium flame till the water dries off. Step 3. After the water has dried off, add ginger powder and about 250 ml water.
WebReady in under 1 hour, this Kashmiri mutton curry is perfect to make on lazy days or when guests are coming over. To make this super easy and indulgent Kashmiri mutton yakhni recipe, you need mutton, curd, cardamoms, cloves, and cinnamon. This Kashmiri mutton recipe is mostly prepared during celebrations. The mutton recipe has a wonderful …
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WebHow to make yakhni pulao. There are two broad steps: making the stock and cooking the rice in the in the stock along with the meat. STEP 1: MAKE THE STOCK. Take a square piece of cheesecloth or muslin and place the ingredients for the stock on it (onions, ginger, garlic and whole spices).
WebStep 1 - Prepare a bouquet garni (bundle of herbs, spices, and aromatics) of coriander seeds, white cumin seeds, fennel seeds, bay leaves, and dry red chilies using a small piece of muslin cloth. Step 2 - Add this to the mutton yakhni (stock) to add flavor and once the mutton broth is ready, remove and discard it. Step 3 - Heat the oil in a cooking pot and …
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WebAdd this to your pot, alongside the salt and 7 cups of water. Allow this to simmer covered on low for about 1hr 15mins. If the mutton isn't cooked through by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch. Add in the pre-soaked rice.
WebCook for 3-4 minutes on low heat, stirring frequently. Add mutton and dry roast for 2-3 minutes. Add curd and cook stirring continuously for 3-4 minutes. Add rice, salt and measure 3 ¼ cups of reserved stock (yakhni). Mix to combine. Pressure cook for 12 minutes on low. Let the pressure release naturally and serve hot.
WebSoak rice in excess water for 30 minutes. You can manage time and soak rice while the yakhni is nearing completion. Place a soup strainer over a large bowl. After 10 minutes or so, open the pot/cooker and strain the yakhni. Don't mash the ginger, onion or garlic or spices, it will make the yakhni cloudy.
Web1. In a pan add mutton pieces, water, black cardamoms, cinnamon sticks, cloves, green cardamoms, bay leaves and salt to taste. 2. Mix everything well and let the meat cook until tender. 3. In a bowl, pour beaten curd and add cumin seeds, garam masala, ginger powder, green cardamom, black cardamom and oil. 4.
WebThen, add rice and mix gently. Photo 12. Then, add the yakhni (mutton stock) counting to the exact 6 ½ cups. If the Yakhni stock is less in amount, then add some water along with stock. But, total should be 6 ½ cups only. Photo 13. For the reason that we are adding a cup of curd, it will also add the liquid to pulao.