• Punjabi Yakhni Pilau
  • Punjabi Yakhni Pilau
  • Punjabi Yakhni Pilau
  • Punjabi Yakhni Pilau
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Punjabi Yakhni Pilau

Punjabi Yakhni Pilau

$1.99
$1.99
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Shan Punjabi Yakhni Pilau Mix helps you recreate the authentic traditional taste of Yakhni Pilau which is the true legacy of Punjabi cuisine.

 INGREDIENT REQUIRED

Meat

750g cubes with bones

Rice, Basmati

750g washed & soaked for 30 minutes

Onions

4 medium/400g finely sliced

Ginger Paste

3 tablespoons

Garlic Paste

2 tablespoons

Oil / Ghee

1½ cups

Shan Punjabi Yakhni Pilau

1 packet
 STEPS OF COOKING
      1. In 7 cups of water add meat, garlic, ginger and Shan Punjabi Yakhni Pilau Mix. Cover and boil on low heat until the meat is completely tender and soft.
      2. Then remove the meat from the stock. Measure the stock and make it exactly equal to 6 full tea cups. If the stock is less add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices.
      3. In hot ghee/oil fry onions until very light golden. Then add meat and stock. Bring to boil.
      4. Drain the soaked rice thoroughly and stir it into the boiling meat and stock.
      5. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pilau.

 

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Shan Punjabi Yakhni Pilau Mix helps you recreate the authentic traditional taste of Yakhni Pilau which is the true legacy of Punjabi cuisine.

 INGREDIENT REQUIRED

Meat

750g cubes with bones

Rice, Basmati

750g washed & soaked for 30 minutes

Onions

4 medium/400g finely sliced

Ginger Paste

3 tablespoons

Garlic Paste

2 tablespoons

Oil / Ghee

1½ cups

Shan Punjabi Yakhni Pilau

1 packet
 STEPS OF COOKING
      1. In 7 cups of water add meat, garlic, ginger and Shan Punjabi Yakhni Pilau Mix. Cover and boil on low heat until the meat is completely tender and soft.
      2. Then remove the meat from the stock. Measure the stock and make it exactly equal to 6 full tea cups. If the stock is less add water, if it is more, then boil to evaporate it. Sieve the stock, remove and discard the whole spices.
      3. In hot ghee/oil fry onions until very light golden. Then add meat and stock. Bring to boil.
      4. Drain the soaked rice thoroughly and stir it into the boiling meat and stock.
      5. Cover tightly and cook undisturbed on low heat for exactly 20 minutes. Remove from heat and mix the pilau.