Yakhni Pualo Masala

Description

For a rich, aromatic broth, use 40g of Masalay Wala Yakhni Pulao Masala per 1 kg of Meat.

Ingredients:

• Meat (Beef/Chicken): 1 kg

• Basmati Rice: 1 kg

• Masalay Wala Pulao Masala: 40g

• Onions: 2 medium (sliced)

• Ginger Garlic Paste: 1.5 tablespoons

• Whole Green Chilies: 4–5

Quick Steps:

1. The Yakhni (Broth): Boil the meat with 40g Masalay Wala Pulao Masala, ginger-garlic paste, and 6–7 cups of water. Cook until the meat is tender and you have a rich broth (Yakhni) left.

2. The Tarka: In a separate pot, fry onions in oil until light golden. Add the cooked meat (without broth) and sauté for 2 minutes.

3. The Rice: Pour the strained Yakhni (broth) into the pot. Once it boils, add soaked rice and green chilies.

4. The Dum: When the water dries, cover tightly (Dum) for 15 minutes on low heat.