Veal Yakhni pulao. Step by step instructions for perfect Veal pulao, Veal Pilaf. (English)

Summary

In this recipe, Farhanda demonstrates how to make a flavorful Pulao, a rice dish with meat and spices. Starting with a rich stock made from meat, ginger, garlic, and a variety of spices, the recipe walks through the process of preparing and cooking the rice, frying onions and spices, adding yogurt, and combining everything with stock. The final step involves steaming the rice to perfection, yielding a fluffy, aromatic Pulao. The dish is garnished with fried onions and served with raita and salad, making it a delicious and satisfying meal for any occasion.

Takeaways

• 😀 Pulao is a rice dish cooked with meat, stock, and spices. The recipe uses chicken, but you can substitute with beef, mutton, or lamb.
• 😀 To make the stock (yakni), you'll need meat with bones, extra bones (to discard later), water, onions, garlic, ginger, and a variety of spices like cinnamon, cloves, black pepper, cardamoms, coriander seeds, and bay leaves.
• 😀 The spices should be tied up in a cotton or cheesecloth bag, or a tea steeper, to prevent them from floating in the stock.
• 😀 Use sela rice (parboiled basmati) for the pulao, soaking it for at least 2 hours. If using plain basmati rice, soak it for 30-45 minutes.
• 😀 In addition to rice, other ingredients include thinly sliced onions, mint leaves (dried or fresh), garlic, ginger, green chilies (optional), and yogurt.
• 😀 Begin by making the stock, cooking the meat with spices, and simmering it until the meat is 90% done. The stock should be strained afterward.
• 😀 For the pulao, fry onions until golden brown, then add spices, mint, garlic, ginger, and yogurt, cooking until the yogurt evaporates and the masala releases oil.
• 😀 Add the meat to the cooked masala and cook for 2-3 minutes before adding the stock. Ensure the stock is in the right quantity—8 cups for 4 cups of rice.
• 😀 Add the drained rice to the boiling stock, adjust salt if necessary, and cook uncovered until the rice starts absorbing the liquid.
• 😀 After a few minutes, cover the rice with foil and a lid, then cook on low heat for 20-25 minutes to allow the rice to steam and fully cook.
• 😀 Once the pulao is ready, garnish with fried onions and serve with raita and salad. Ensure the rice isn't overcooked by releasing steam carefully after removing the foil.

Q & A

What is the primary ingredient in pulao?

The primary ingredient in pulao is rice, which is cooked with meat, stock, and spices.

What types of meat can be used for making pulao?

You can use beef, mutton, lamb, or chicken for making pulao. The recipe here uses veal, but any of these meats are suitable.

Why is it important to tie the spices in a cotton cloth or cheesecloth?

Tying the spices in a cotton cloth or cheesecloth ensures that they don’t float around in the stock, making it easier to remove them later and keeping the stock clear and flavorful.

Can I use regular basmati rice instead of sela rice for this recipe?

Yes, you can use regular basmati rice. However, if you're using plain basmati rice, soak it for 30 to 45 minutes, whereas sela rice should be soaked for at least 2 hours.

What is the purpose of frying the onions until they are golden brown?

Frying the onions until they are golden brown adds sweetness and a rich flavor to the pulao, which contributes to the overall depth of the dish.

Why do we add water to the onions after they have browned?

Adding water helps stop the onions from browning any further and ensures that the pulao has the perfect color.

What is the significance of adding yogurt to the mixture before cooking the meat?

The yogurt helps to tenderize the meat and adds richness to the flavor. Stirring it thoroughly prevents the yogurt from curdling when it meets the hot masala.

How do you adjust the salt level during cooking?

Salt is added to both the stock and the masala, but it's important to check the salt level after adding the stock to the rice. You can adjust it by tasting and adding more salt if necessary.

Why is it necessary to cook the rice uncovered until it begins to absorb the stock?

Cooking the rice uncovered allows the liquid to reduce and the rice to absorb the flavors of the stock, ensuring that the rice cooks evenly and takes in the full taste of the pulao.

What is the purpose of steaming the rice after it has absorbed the stock?

Steaming the rice allows it to cook fully without becoming too soft or mushy. It also ensures the grains remain separate and fluffy.