Punjabi Pullao (Pilav/pilaf) Yakhni Pulao
By: miansari66
Published: Tuesday, November 2, 2010 - 10:48pm

Ingredients




1 gram Mutton (Lamb/Goat) 750- 1 kg
2 grams Rice (Basmati silkly polish) or any good quality rice 50
3 cups Oil 1- 1 ½
4 Tomatoes Chopped 3 nos medium size
5 cups Yoghurt (beaten) 1
6 Onions chopped 4- 5 nos
7 Garlic crushed 1 medium pod
8 inches Ginger crushed 2 long piece
9 Spices (Salt 2- 3 teaspoon, Paprika powder 1 teaspoon, <

Preparation

1 Heat oil in a pan and add onion to it and fry till golden brown. 2 Now add all spices except fennel and coriander fry for 1 minute,  then add meat and fry,  when meat changes color add garlic , ginger, fennel, coriander and tomatoes and yoghurt to it and fry on medium flame for another 5-6 minutes. 3 Now add 2 glass of water and keep cooking on low flame till meat is well done(tender), it takes 60-90 minutes. Add more water if needed. 4 When meat is tender add rice (pre-soked in water for 15-20 minutes, and washed), now add enough water as its layer is 1 inch above the rice. (1 1/2 to 2 glasses are needed according to your rice variety and quality. Keep cooking on low flame while stirring on intervals (atlest 10 minutes). 5 When water nears to dries up simmer for 10 minutes. 6 Delicious Punjabi Pullao is ready. serve hot with mint youghurt raita. 7 Ucchi Shan Punjabian de (this is punjabi quote, saying Punjabi's are great people)

About


Punjabi pullao is a very famous dish of Punjab, However it is very popular among Turks, Afghan, Irani and even in Iraq with different names and spelling (Pilav/pilaf/pulao).
Here I am disclosing me family recipe of Punjab.