I had some leftover yakhni from last night. It was a very lovely Goat yakhni I used. It starts with this link here. Just follow these instructions.
For chicken you can cook it on a stovetop but for tougher pieces of meat follow the rest of the instructions in this link above. ššæ š You can also make it with besides chicken and goat, lamb, beef, veal, turkey, rabbit, fish and shrimp is also used for the non veg option. For veg only you can use any vegetable of choice like carrots, corn, peas, green beans or mixed vegetables. Another option is also broccoli, cauliflower and spinach.
For fish and shrimp only fry 1 kilo or 1 lb of shrimp and fish first then set aside. Shrimp should be nice and pink and fish should be white color and opaque. This can be added to the dum later after the rice is cooked.
For beef, lamb, goat, turkey, veal and rabbit gets put in a pressure cooker. For veg options cook this on stovetop with boiling water until the vegetables are tender then follow these next steps please. Prepare it like you would do a yakhni containing meat and do not overcook the vegetables. Cook the vegetables for 20 minutes or until tender.
For both veg and non veg yakhni pulao with the heat on high I added 1/4 cup of olive oil, 1 onion or shallot cut in to half moon slices and cook them until it is brown. There is no need to add crushed black pepper, coriander seeds and garlic because it comes already with the yakhni. Add 2 of each to mortar and pestle to grind black and green cardomoms.
The rest are whole spices. 1 pinch each of cumin seeds,Ā red chili powder, 2 cloves 1 piece of ginger that I peeled washed and cut in to tiny pieces,Ā turmeric, red chili powder and cinnamon powder. If you want to addĀ 1 cinnamon stick instead of the cinnamon powder, this is ok too, 2 aloo bukhara,Ā Ā 1 bullion cube and 1 bay leaf.
Stir and add 3 dashes of maggi or knorr aroma. I added 4 cups of either brown or white basmati rice after washing to remove the starch. Rinse until water is clear and stirred it a little to incorperate it with the masala. I added the yakhni from either meat of vegetable sources.
Vegetarians and vegans can add 1/2 gallon or 2 liters of water along with maggi vegetable stock cube or use vegtea seasoning instead of the other types of bullion cubes.
I put a sheet of aluminum foil under the lid of my coldero. I brought the rice to a boil and covered the pot and let it cook for between 20 to 25 minutes. Brown rice takes a little longer.
If using shrimp and fish, place the pieces of shrimp and fish on top of the rice and stir it a little being careful that the fish is still in tact and it does not scatter. With all of the others besides the fish and shrimp kind, sprinkle 2 pinches of dried mint on top of the rice. make sure it is all over the rice. Cover the pot and put it on the dum for 20 minutes.
Enjoy with plain desi yogurt and achar. ššæ š
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