Yakhni Pulao (Lamb Cooked with Rice) recipe
information
Yakhni in Indian cooking is similar to a western stock and is used as a basis for many dishes. The stock can be made with almost any type of meat or poultry, although lamb, as here, and chicken are the most popular.
ingredients
1 kg (2 lb) Boned leg of lamb, cubed and with the bones reserved
Pared rind of 1 lemon
piece Fresh root ginger, peeled 1 cm (1/2 in) and thinly sliced
pieces Cinnamon stick, bruised 2 x 5 cm (2 in)
1/4 tsp Grated nutmeg
1 Green chilli, chopped
12 Black peppercorns
150 ml (5 fl oz) 5/8 cup Yogurt
1/2 tsp Cayenne pepper
Juice of 1/2 lemon
1 1/2 tsp Salt
125 g (4 oz) 8 Tbs Butter
1 Medium onion, finely chopped
4 Whole cloves, bruised
4 Cardamom seeds, bruised
1 tsp Whole cumin seeds
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
Pared rind of 1 lemon
piece Fresh root ginger, peeled 1 cm (1/2 in) and thinly sliced
pieces Cinnamon stick, bruised 2 x 5 cm (2 in)
1/4 tsp Grated nutmeg
1 Green chilli, chopped
12 Black peppercorns
150 ml (5 fl oz) 5/8 cup Yogurt
1/2 tsp Cayenne pepper
Juice of 1/2 lemon
1 1/2 tsp Salt
125 g (4 oz) 8 Tbs Butter
1 Medium onion, finely chopped
4 Whole cloves, bruised
4 Cardamom seeds, bruised
1 tsp Whole cumin seeds
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
for the Garnish
2 Tbs Slivered almonds, lightly toasted
1 Medium onion, thinly sliced and fried until golden
2 Tbs Raisins, lightly fried
2 Hard-boiled eggs, quartered
1 Medium onion, thinly sliced and fried until golden
2 Tbs Raisins, lightly fried
2 Hard-boiled eggs, quartered
method
1. Put the lamb, the reserved bones, lemon rind, ginger, cinnamon, nutmeg, chilli and peppercorns in a large saucepan. Add enough water to cover the lamb and bones generously and bring to the boil. Reduce the heat to low, cover and simmer the mixture for 40 minutes, or until the lamb cubes are cooked through and tender.
2. Using a slotted spoon, transfer the lamb cubes to a bowl. Re-cover the pan and continue simmering the stock for 2 hours. Remove from the heat and strain into a bowl, discarding the contents of the strainer. Set the stock aside to cool. When it is cold, skim off and discard the fat on the surface.
3. Meanwhile, combine the yogurt, cayenne, lemon juice and half the salt. Pour the mixture over the lamb cubes and coat well. Cover the bowl and set aside for 2 hours.
4. Melt half the butter in a large saucepan. Add the onion and fry until it is golden brown. Stir in the cloves, cardamom and cumin and fry for 2 minutes. Stir in the rice and fry for 6 to 8 minutes, or until the rice becomes translucent.
5. Preheat the oven to very cool 140°C (Gas Mark 1, 275°F).
6. Meanwhile, pour the stock into a saucepan and bring to the boil. Remove from the heat and pour the stock over the rice, to cover it by about 1 cm (1/2 in). Add the remaining salt and, when the mixture comes back to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the rice is tender and the stock has been absorbed. Remove from the heat.
7. Meanwhile, melt the remaining butter in a frying-pan. Add the lamb cubes and marinade and fry for 5 minutes, stirring constantly. Reduce the heat to low and simmer for 10 minutes, stirring frequently. Remove from the heat.
8. Layer the rice and lamb into a large baking dish, beginning and ending with a layer of rice. Cover tightly with foil. Put the dish into the oven and bake for 20 minutes.
9. Combine the almonds, onion and raisins together and set aside.
10. Remove the dish from the oven and sprinkle over the garnish and eggs.
2. Using a slotted spoon, transfer the lamb cubes to a bowl. Re-cover the pan and continue simmering the stock for 2 hours. Remove from the heat and strain into a bowl, discarding the contents of the strainer. Set the stock aside to cool. When it is cold, skim off and discard the fat on the surface.
3. Meanwhile, combine the yogurt, cayenne, lemon juice and half the salt. Pour the mixture over the lamb cubes and coat well. Cover the bowl and set aside for 2 hours.
4. Melt half the butter in a large saucepan. Add the onion and fry until it is golden brown. Stir in the cloves, cardamom and cumin and fry for 2 minutes. Stir in the rice and fry for 6 to 8 minutes, or until the rice becomes translucent.
5. Preheat the oven to very cool 140°C (Gas Mark 1, 275°F).
6. Meanwhile, pour the stock into a saucepan and bring to the boil. Remove from the heat and pour the stock over the rice, to cover it by about 1 cm (1/2 in). Add the remaining salt and, when the mixture comes back to the boil, reduce the heat to low and cover the pan. Simmer for 15 to 20 minutes, or until the rice is tender and the stock has been absorbed. Remove from the heat.
7. Meanwhile, melt the remaining butter in a frying-pan. Add the lamb cubes and marinade and fry for 5 minutes, stirring constantly. Reduce the heat to low and simmer for 10 minutes, stirring frequently. Remove from the heat.
8. Layer the rice and lamb into a large baking dish, beginning and ending with a layer of rice. Cover tightly with foil. Put the dish into the oven and bake for 20 minutes.
9. Combine the almonds, onion and raisins together and set aside.
10. Remove the dish from the oven and sprinkle over the garnish and eggs.
serving amount
4 - 6 servings
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