FARAH KHAN's famous YAKHNI PULAO RECIPE Wow It's Amazing !

mutton

🥗Healthier: chicken

💰Cheaper: goat meat

Chicken is leaner and more affordable than mutton.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is cost-effective.

saffron

💰Cheaper: turmeric

Turmeric can provide color at a lower cost.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber, while long-grain rice is often less expensive.

Prepare the garam masala by grinding 1 bay leaf, 8-10 black peppercorns, 3-4 green chilies, 5-6 cloves, 2-3 dry red chilies into a coarse powder.

Heat a pressure cooker and add mustard oil (or refined oil).

Add 1 teaspoon cumin seeds and sauté until fragrant.

Add 2 sliced onions and fry until light golden brown, about 5-7 minutes.

Stir in 1 tablespoon ginger-garlic paste and sauté for 1-1.5 minutes on low-medium heat until fragrant.

Add 500 grams of washed chicken pieces and sauté for 1.5 minutes until the chicken is coated with spices and turns white.

Add the prepared garam masala and 1 tablespoon salt, mixing well.

Add 1/4 cup water to the chicken mixture and stir to combine.

Cover the pressure cooker and cook on high heat for 2 whistles, then turn off the heat and let it cool before opening.

Once cooled, open the lid and check that the oil has separated and the chicken is 50% cooked.

Add 1 peeled large potato cut into 4 pieces and 1 cup of washed and drained long-grain basmati rice.

Add 1 tablespoon salt for the rice and mix well.

Add 1/2 cup yogurt and a little water if needed, then mix again.

Bring to a boil, cover the cooker, and cook for 2-3 whistles before turning off the heat.

Let it cool before opening the lid to check if the potato is cooked and the pulao is fragrant.

Cooking Techniques

Equipment Needed

Spice Level: