Punjabi Pullao (Pilav/Pilaf) Yakhni Pulao
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.
Ingredients
- 1. Mutton(Lamb/Goat) 750 gram - 1 kg
- 2. Rice (Basmati silkly polish) or any good quality rice 500-600 gram
- 3. Oil 1 - 1 1/2 cup
- 4. Tomatoes Chopped 3 nos medium size
- 5. Yoghurt (beaten) 1 cup
- 6. Onions chopped 4-5 nos.
- 7. Garlic crushed 1 medium pod
- 8. Ginger crushed 2 inch long piece
- 9. Spices ( Salt 2-3 teaspoon, Paprika powder 1 teaspoon, Black pepper whole 15-20 nos., Cardamom brown whole 4 nos., Cardamom green 6-8 nos. whole, Cinnamon 1 inch sticks 2-3 nos., Coriander whole1 teaspoon, Caraway whole 1+1/2 teaspoon, Fennel whole 1+1/2 teaspoon, Cloves whole 8-10 nos., Taj patta (bay leaf) 2 nos.
Cooking procedure:
- 1. Heat oil in a pan and add onion to it and fry till golden brown.
- 2. 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.
- 3. 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.
- 4. When meat is tender add rice (pre-soaked 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 (at lest 10 minutes).
- 5. when water nears to dries up simmer for 10 minutes.
- Delicious Punjabi Pullao is ready. serve hot with mint yoghurt raita.
Ucchi Shan Punjabian de (this is Punjabi quote, saying Punjabi's are great people)
