Mutton Yakhni Pulao (Mutton Pilaf cooked in flavoured stock)

‘Yakhni’ means aromatic meat stock. You can understand that today I’m sharing one beautiful aromatic ‘Mutton Pulao’ recipe which is called ‘Mutton Yakhni Pulao’. This is a meat and rice dish from Kashmir, where rice is cooked in mildly flavoured mutton stock. For this recipe choose mutton with bones preferably of ribs or legs. Because… Continue reading Mutton Yakhni Pulao (Mutton Pilaf cooked in flavoured stock)

Sugondhi Chicken Pulao (Aromatic Chicken Pilaf)

‘Sugondhi Chicken Pulao’ or Aromatic Chicken Pilaf is my aunt’s recipe, which is a mildly spiced aromatic rice dish loved by all in our family. ‘Sugondhi’ in Bengali means aromatic. This pilaf is mildly spiced and fragrant with ‘gondhoraj lebu pata’or kefir lime leaves and ghee or clarified butter and whole garam masala. Traditionally this… Continue reading Sugondhi Chicken Pulao (Aromatic Chicken Pilaf)

Bulgur Pulao (Bulgur Pilaf with Vegetables)

Bulgur is a cereal food made from the parboiled of several different wheat species. It originates in the Middle Eastern cuisine. Sometimes Bulgur is confused with cracked wheat (which we call Dalia), which is crushed wheat grain that has not been parboiled. In the process of making Bulgur, wheat grains are parboiled and then crushed… Continue reading Bulgur Pulao (Bulgur Pilaf with Vegetables)