YAKHNI PULAO

Ingredients

1 kg meat

1/2 kg long grained rice

1/4 kg cooking oil

1 large pod garlic

7 medium sized onions

11/2 inch piece of fresh ginger 2 tablespoons coriander powder Salt to taste

3/4 teaspoon cumin seeds

2 large cardamom

3-4 one-inch pieces of cinnamon 2 bay leaves

Garam masala to taste

8-10 long cloves

12-15 pepper corns

11/2 cups dahi

Preparation

Clean and wash the meat. Scrape the skin off the ginger. Peel an onion, 7-8 cloves of garlic. Slice the remaining onions finely and chop the remaining garlic, finely.

Crush the cardamom slightly Beat the curd to remove lumps Clean and wash the rice.

Method

Put the meat in a pressure cooker. Add the ginger, whole onion and peeled garlic to the meat. Add the coriander powder and salt.

Add three cups of water. Pressure cook for 15-16 minutes . Remove the meat and keep aside. Strain the yakhni and keep it.

In a large pan put oil and fry the onions until they are brown. Remove the onion, add more oil if needed, and add the cumin. Add the chopped garlic with half a cup of water. Cover the pan and allow it to cook.

When the water is dry, add 11/2 tablespoons browned onions, the garam masala, cardamom, cinnamon, the meat and the dahi. Stir until the water is dry, the oil separates and the meat is brown. Add the washed rice and fr minute or two.

Add the yakhni and som salt.

When the water begins t boil, turn the heat down simmer and allow the pu to cook.

Check with a knife to see if t water has dried at the bottom o pan.Then turn off the heat. Allow the pullao to stand for about 15 minutes to absorb the moisture. Serve hot, garnished with browned onions.