9:35 pm - Saturday December 20, 2014

Plain Pulao


  • Mutton                                                1kg
  • Long  Grain Rice                                3 cup (Wash & soak for 20 minutes)
  • Ginger                                  1 small Piece
  • Salt                                         as per taste
  • Fennel (Saunf)                  1 tsp
  • Brown Cardamom (Illaichi) 2
  • Onion                                    2 (Whole)
  • Garlic                                     1 (For Yakhni)
  • Whole Coriander              1 tbsp
  • White Cumin                      1/2 tsp
  • Bay Leaves (Tezz Patta) 2

Preparation of Yakhni:

Put mutton, 4 glass water and all above ingredients in a cooking bowl (except onion, ginger & garlic) tie in a bundle and cook on a light heat and prepare yakhni from it. When mutton gets soft yakhni is ready.

Ingredients for Bhigar:

  • Fine Chopped Onions                    4
  • Green Cardamom (Illaichi)          6
  • Black Cumin                                       ½ tsp
  • White Vinegar                                  1 tbsp
  • Yogurt                                                  1 tbsp
  • Milled Ginger Garlic                        1 tbsp
  • Green Chili                                         4
  • Salt                                                        as per taste
  • Oil / Ghee                                           1 cup


  1. Fry and do brown onions in a cooking bowl, when brown take out half from it and place over a paper so it become crinkle.
  2. Take out mutton from ready yakhni and sieve it. Press onion and garlic to take out their juices.
  3. Put ginger, garlic, yogurt, black cumin, green chili and green cardamom in the remaining fried onions and roast them lightly then put mutton in it, again roast it and now put yakhni in it.
  4. When yakhni gets much boiled put water of soaked rice with salt and vinegar in it and cap.
  5. When water gets dry put cooking bowl on a pan and heat on light flame when steam comes up Pulao is ready.
  6. Put crinkled fried onions on it and serve with yogurt raita and pickles.

Filed in: Rice

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