My humble effort to recreate amazing and perfect blend of sweet and savory flavors.
Ingredients
Beef shank - 750 grams
Rice - 3 Cups
Onion - 2 (medium, 1 for yakhni and 1 for final assembling)
Ginger garlic - 2 tbs
Whole spices mix - 1 tbs
Salt - as too taste
Ghee - 1/4 cup
Whole spices:
Black Cumin - 1 tsp
Bay leaves - 2
Cinnamon - 1 inch stick
Green cardamom - 3-4
For Yakhni:
Cinnamon - 1 inch stick
Green cardamom - 4-5
Black Cardamom - 2 - 3
Whole Coriander - 2 tsp
Black pepper corns - 1 tsp
Mace - 1 tsp
Nut meg - 1 pinch
Cumin - 1 tsp
Salt - 1 tsp
Topping:
Ghee - 1/4 cup
Almonds - 200 grams (pealed)
Raisins - 150 grams
Orange Carrot - 2 (finely chopped)
Sugar - 100 grams
Yakhni Preparation:
Heat Ghee in a pot fry the meat in the pan, add ginger garlic paste and keep frying in all directions. Once the meat changes its colour add whole spices and fry. Once spices are fragrant add 4 glasses of water and boil till the meat is tender. Remove the meat and strain the yakhni.
Topping:
Heat ghee in a pan and fry almond and raisins till the almonds are golden set them aside. In the same ghee add all the carrots and add sugar and fry till the carrots are caramelised. Set a side.
Assembling:
Heat ghee in the pot fry onions once translucent add whole spices and ginger garlic paste. Once spices are fragrant add the meat and fry for few minutes and remove from the pot. Now add the yakhni and heat. Once yakhni is boiling, check and adjust the salt and add whole spices mix, now add the rice and cook for 5 mins with the lid on. Now add the meat on top of the rice with half of the almonds, carrots and raisins. Cover the pot with foil and simmer for 20 - 30 mins.
Once rice are ready transfer the pulao to the serving tray and top with remaining carrots, almonds and raisins.
Serve hot and Enjoy ❤️
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