PAKISTANI YAKHNI PULAO / NASI DAGING

Let' start the year off with something delicious.This tasty rice dish is so popular in Middle Eastern, India, Pakistan..and even in Malaysia. Each country has its own version. In Malaysia, we love to serve the rice with tamarind sauce.

Yakhni Pulao is a  delicious rice dish cooked in meat stock with spices. You can use beef, mutton or even chicken. Serve with chutney or salad..perghhh..its heavenly delicious.

Happy New Year all and may 2015 brings you abundance of blessing.

Pakistani Yakhni Pulao / Nasi Daging

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

Tasty rice dish popular In India and Pakistan. Rice is cooked in meat stock. Serve best with curry, chutney or salad

Author: PATYSIKITCHEN

Recipe type: Rice

Serves: about 8 pax

Ingredients

For the Rice

• 4 cups rice - preferably basmathi
• 4 cups meat stock
• 3 tbsp ghee
• 2 onion chop
• 2 strip coriander leaf
• 1/2 cup evaporated milk
• 1 lime juice
• 2 tbsp tomato puree
• 1 carrot shredded
• 2 green chili cut into 3

For the stock

• 1 kg beef/mutton cut into 12 pieces
• 5 garlic - pound or blend
• 2" ginger - pound or blend
• 3 tbsp bokhari / biryani  powder
• 6 green cardamom pods
• 6 cloves
• 1"piece of cinnamon
• 1 black cardamom
• 10 black peppercorns
• 1 tsp cumin seeds
• 2 tsps coriander seeds
• 1 large bay leaf
• 1 star anise

Cut a piece of muslin cloth into a 6" square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf  in the center of this square. Gather up the edges and tie tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pant

Squeeze lime into milk and allow  to stand for 10 minutes

Intructions

1. If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups of water in it.
2. Add the ginger, garlic pastes, biryani powder, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat is almost cooked.
3. Remove the muslin bag and separate the meat from the stock and keep aside. The stock should measure 4 cups.
4. In a separate deep pan, heat ghee and add the chopped onions. Fry till light golden.
5. Now add the meat, stock, rice, tomato puree, shredded carrot, green chili, coriander leaf and milk and mix well. Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done.  Turn off the fire and allow to rest for 5 minutes.
6. Garnish with fried sliced onions (optional) and cashew nuts

Recipe Source :- PATYSKITCHEN

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