Degi Mutton Yakhni Pulao Extremely tasty /Reis mit Lammfleisch sehr lecker 😋

Degi Yakhni Pulao:
Yakhni pulao is a classic Meat and rice dish with deep but subtle flavors. Long-grain Basmati rice teams up with the choicest cuts of bone-in meat and whole spices to make this authentic pulao.
Bone-in mutton - choose a good cut of meat from the shoulder or leg. i use lamb in this recipe.
Long-grain Basmati rice gives the best results, so don't go for any other variety.
WHAT IS YAKHNI PULAO?
Rice cooked in yakhni (a rich, meaty stock) is yakhni pulao. Bone-in mutton or lamb is cooked in water, whole spices and aromatics like onion, ginger, and garlic to get a rich stock. The rice and meat are then simmered in this stock along with a few other ingredients to make yakhni pulao.
INGREDIENTS
INGREDIENTS:
For yakhni (Stock)
Mutton 1 kg
Garlic 1 bulb
Ginger 2 to3 inches
Onion 1 medium size
Red chili crushed 1 tsp
Bay leaves 3 to 4
Black cardamom 3
Black pepper 1 Tsp
Cinnamon stick 3 to 4 inches
Salt to taste 1 Tbsp
Water 6 Cups (1Cup = 250ml)
For cooking Pulao:
Basmati rice 2cups /500g
Oil 3/4 cups
Onion 1 medium size
garlic Paste 2 tbsp
Ginger Paste 2 tbsp
Bay leaves 2
Cumin seeds 1 tsp
Coriander powder 2 tsp
(Cinnamon 2 inches
Blackcardamom
Red chili crushed 1 tsp
Tomato one (finely chopped
Fresh Green chilies 3-4
Yogurt 2 Tbsp
Salt to taste
dried plums 3 to 4
Note!!
this recipe is for half a kilo of rice
(i cooked more quantity in Video)
ZUTATEN:
Für Yakhni Brühe
Hammelfleisch 1 kg
Knoblauch 1 Knolle
Ingwer 2 bis 3 Inch
Zwiebel 1 mittelgroß
Lorbeerblätter 3 bis 4
Schwarzer Kardamom 3
Schwarzer Pfeffer 1 TL
Zimtstange 3 bis 4
Salznach Geschmack 1 EL
6 Tassen (1 Tasse = 250ml)
Dieses Rezept ist für ein halbes Kilo Reis
(Ich habe mehr Menge im Video gekocht)
Zum Kochen von Pulao:
Basmatireis 2 Tassen / 500 g
Öl 3/4 Tassen
Zwiebel 1 mittelgroß
Knoblauchpaste2 EL
Ingwerpaste 2 EL
Zimt 2 Stangen
Schwarze Kardamom
Lorbeerblätter 2
Kümmelsamen 1 TL
Korianderpulver2 TL
Roter Chili zerkleinert 1 TL
Tomate eins (fein gehackt
Frische grüne Chilis 3-4
Joghurt 2 EL
Nach Geschmack salzen
getrocknete Pflaumen 3 bis 4
HOW TO MAKE YAKHNI PULAO
There are two broad steps: making the stock and cooking the rice in the in the stock along with the meat.
STEP 1: MAKE THE STOCK
Take a square piece of cheesecloth or muslin and place the ingredients for the stock on it (onions, ginger, garlic and whole spices). Bring the ends together and tie it securely. You can use a cloth bag also if you have one. You're putting the spices and aromatics in a bag or pouch so you don't have to fish them out of the stock later.
In your regular pressure cooker or normal pot , place the cheesecloth bag, the meat, salt, and enough water to cover these ingredients. Pressure cook (stove-top pressure cooker: 10 minutes; normal pot: 40 minutes) the contents and let the pressure release naturally.
Open the cooker and remove the meat onto a platter. Take out the cheesecloth bag, hold it above the cooker, and squeeze it lightly a few times to extract the juices from it.
Your stock is ready. Keep it aside as it will be used later.
Note: Make sure the bag is cool enough to handle before squeezing it. You can keep it on the counter for a few minutes before trying this as it will most certainly be too hot to hold at first.
STEP 2: MAKE THE PULAO
Stovetop Method
Heat the oil in a large saucepan and add some whole spices ( cardamom, black pepper, cumin, bay leaf and a couple of cinnamon sticks).
When the spices start sizzling, add thinly sliced onions and fry them until they are reddish-brown.
Tip in the ginger-garlic paste and cook for five minutes or until the oil leaves the sides of the pot.
Stir in the yogurt followed by the salt and the meat you put aside earlier. Let the meat cook in the masala for five minutes.
Add 4 cups of stock and let it come to a boil. add Rice ,Lower the heat once the liquid is boiling and let it cook until most of the liquid has been absorbed.
Cover the pot with a tight-fitting lid in the last five minutes and turn off the heat. Let the pulao rest for fifteen minutes before removing the lid. Fluff the rice with a fork, garnish it and serve hot.

[@SHCookingwithHAFSA]

Wow Amazing Recipe Of 🍚 Rice.Nice Shareing.😍

[@villagememories6447]

Bohet hi maze ke lag Rahe he 😋😋

[@ajazahmad3165]

Veary good
Teasty

[@usmanahmed7386]

Good 👍👍👍👍👍👍 look like Yamiii 👍

[@hanjii99]

Thanks Bhai

[@coolmanking4821]

👍👍👍👍👍

[@dawateafshan9229]

Wao mazedar 😋😋😋😋

[@hanjii99]

Thank you 🌹