Lamb Yakhni Pulao

Experience the authentic flavors of Afghan cuisine with this delicious Lamb Yakhni Pulao. A rich and aromatic one-pot dish, it's perfect for family dinners and festive occasions. The tender lamb and fluffy basmati rice infused with a unique spice mix create a symphony of flavors guaranteed to impress.

Ingredients

🐑 1.5 kg lamb with bone, cut into medium-sized pieces
🍚 6 cups basmati rice
🧅 3 medium-sized onions, sliced thinly
🧄 5 cloves garlic, sliced thinly
🍛 2 tablespoons Pulao spice mix (blend of whole spices including black peppercorns, black cardamom, cumin seeds, green cardamom pods, and cinnamon stick)
🧂 2.5 tablespoons salt, plus 1 teaspoon for initial lamb cooking
🛢️ 1 glass cooking oil
🚰 Boiling water, as needed

Instructions

1- Prepare Ingredients:

• Wash and cut the lamb into medium-sized, bone-in pieces.
• Thinly slice the onions and garlic.
• Soak the basmati rice in water for 30 minutes.

2- Cook Lamb:

• Place the lamb, onions, garlic, 2 glasses of water, and 1 teaspoon of salt in a pressure cooker.
• Seal the cooker and cook on medium heat for 30 minutes.

3- Grind Spice Mix:

• Prepare the Pulao spice mix by grinding black peppercorns, black cardamom, cumin seeds, green cardamom pods, and a cinnamon stick into a fine powder.

4- Prepare Yakhni:

• After cooking, open the pressure cooker and transfer the lamb and its broth (yakhni) into a larger, deep non-stick pan.
• Cook the lamb and yakhni over medium heat until most of the water evaporates.

5- Flavors and Cooking:

• Add cooking oil, salt, and the prepared Pulao spice mix to the yakhni.
• Mix well, then add 2 glasses of boiling water and bring to a boil.
• Drain the soaked rice and add it to the boiling yakhni mixture.
• Add more boiling water until the water level is about 1 inch above the rice.
• Cook uncovered on high heat until water reduces, but some liquid remains.

6- Steam (Dum) the Pulao:

• Remove the lamb pieces from the rice and set aside.
• Spread the lamb evenly atop the rice in the pot.
• Make several holes in the rice with a wooden spoon for steam circulation.
• Cover with a kitchen towel and place a lid on top to seal in steam.
• Reduce heat to the lowest setting and let steam for 30 minutes.

7- Finish and Serve:

• Remove the lid and towel, fluff the rice gently.
• Serve on a large platter, arranging lamb pieces on top.

Prep Time: 40 minutes (including rice soaking)
Cook Time: 1 hour 30 minutes
Total Time: Approximately 2 hours 10 minutes
Servings: 8
Equipment: Large aluminum pressure cooker (brand not specified), non-stick large pot/pan with grey handles (brand not specified), clear glass lid with a silver/gold knob ("HOMEWARE" brand), stainless steel colander/strainer (brand not specified), wooden spoon/spatula (brand not specified), black and white plaid kitchen towel (brand not specified), gas stove/hob (no brand visible)

Cooking Tips

• Bone-in lamb enhances the flavor of the yakhni.
• Soaking basmati rice helps achieve fluffiness and prevents breakage.
• Pressure cooking tenderizes the lamb perfectly.
• Making steam holes in the rice ensures even cooking.

#afghancuisine #lambpulao #onepotmeal #authenticrecipe #comfortfood

Cooking with amina mohammed: https://www.youtube.com/@Cookingwithaminamuhammed

#cookingwithaminamuhammed

Lamb Yakhni Pulao

Posted by Waivio guest: @waivio_hivecooking