Punjabi Pullao (Pilav/pilaf) Yakhni Pulao

Photo: miansari66

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

Heat oil in a pan and add onion to it and fry till golden brown.

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.

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.

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).

When water nears to dries up simmer for 10 minutes.

Delicious Punjabi Pullao is ready. serve hot with mint youghurt raita.

Ucchi Shan Punjabian de (this is punjabi quote, saying Punjabi's are great people)

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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.