I HAVE NEVER EATEN SUCH DELICIOUS MUTTON PULAO | TOP AND EASY | @MULTIRECIPIESANDCOOKERIES

I HAVE NEVER EATEN SUCH DELICIOUS MUTTON PULAO | TOP AND EASY | @MULTIRECIPIESANDCOOKERIES ------------ Delicious Homemade #Mutton #Yakhni Pulao with Almond Sprinkle & Parsley | Iftar & #Ramadan Special | Easy & #Affordable Recipe for #Beginners The Only Homemade Mutton Yakhni Pulao with Almond Sprinkle & #Parsley | #Iftar & Ramadan Special #Video You Need to Watch, #Homemade Mutton Yakhni Pulao with #Almond Sprinkle & Parsley | Iftar & Ramadan Special #Finally #revealed ------------ #RamadanDelights #HomemadeCooking #IftarSpecial #MuttonYakhniPulao #EasyRecipes #AffordableCooking #BeginnersInCooking #AlmondSprinkle #ParsleyGarnish #RamadanKitchen #MouthwateringMeals #CookingWithLove #HomeChef #RamadanFeast #DeliciousDishes #EidPreparations #CookingForFamily #BudgetFriendlyMeals #FlavorfulPulao #HomeCookedGoodness #SpiceUpYourIftar #CulinaryJoy #RamadanTraditions #EidCelebrations #FeastForTheSoul #SimpleAndTasty #CookingJourney #FoodieAdventures #RamadanCookbook #KitchenInspiration #CookingWithPassion #SavorTheFlavors --------- Indulge in the admirable flavors of Ramadan with our Bootleg Mutton Yakhni Pulao, adorned with a adorable almond baptize and alpha parsley – a comestible masterpiece absolute for your Iftar table. This accessible and affordable compound is tailored for beginners. Immerse yourself in the affluent attitude of Iftar and Ramadan with this appropriate compound advised to drag your comestible skills. The ambrosial yakhni, anxiously crafted with mutton, ambrosial spices, The adventure begins with creating the aged yakhni broth, broiled to accomplishment with mutton pieces, ambrosial spices, and a alloy of onions, garlic, and ginger. ------------ DISCLAIMER:- THIS OPINIONS ARE EXPRESSED ABOVE SHOULD NOT BE COPIED OR MIS CONSRUCTED. ------ FACEBOOK ACCOUNT :- SUBSCRIBE MY CHANNEL:- INTRAGRAM ACCOUNT :- THIS CHANNEL IS MADE FOR THE BENIFIT OF PEOPLE. ------- INGREDIENTS PREPARATIONS METHODS Ingredients For Yakhni (Broth): - 500g mutton pieces (with bones for extra flavor) - 1 large onion, sliced - 2-3 garlic cloves, minced - 1-inch piece of ginger, sliced - 2-3 green cardamom pods - 2-3 cloves - 1-inch piece of cinnamon stick - 1 bay leaf - Salt to taste - Water For Pulao: - 2 cups Basmati rice, soaked for 30 minutes - 2 tablespoons ghee or oil - 1 large onion, thinly sliced - 1 teaspoon cumin seeds - 2-3 green chilies, slit - 1 tablespoon ginger-garlic paste - 1 teaspoon Kashmiri red chili powder - 1 teaspoon turmeric powder - Salt to taste - 2 cups mutton yakhni (broth) - Almond flakes for garnish - Fresh parsley for garnish Now that we have all our ingredients, let’s get cooking! Step 1: Making the Yakhni (Broth)! 1! In a large pot, add the mutton pieces, sliced onion, minced garlic, ginger slices, whole spices. 2! Cover the ingredients with water, ensuring there’s enough water to cover the mutton completely. 3! Bring the pot to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, until the mutton is tender and the broth is flavorful. 4! Once the yakhni is ready, strain it using a fine mesh strainer or cheesecloth, separating the broth from the mutton and whole spices. Step 2: Cooking the Pulao! 1! In a separate pot, heat ghee or oil over medium heat. 2! Add cumin seeds and green chilies to the pot, sauté for a minute until fragrant. 3! Next, add ginger-garlic paste and sauté for another minute until the raw smell disappears. 4! Now, add the Kashmiri red chili powder, turmeric powder, and salt to taste. Mix well to combine all the spices. 5! Add the soaked Basmati rice to the pot and gently mix it with the spices and onions, ensuring the rice is well coated. 6! Pour in the strained mutton yakhni (broth) we prepared earlier. For every cup of rice, use two cups of yakhni. Adjust the salt if necessary. 7! Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and all the liquid is absorbed. 8! Once the pulao is cooked, fluff it gently with a fork to separate the grains. Step 3: Serving the Mutton Yakhni Pulao! 1! Transfer the pulao to a serving dish, ensuring to layer it with tender pieces of mutton from the yakhni. 2! Sprinkle almond flakes generously over the pulao for that extra crunch and nutty flavor. ---- COOKING LINK FOR HOMEMADE Shakshuka | An Arabic Egg Delight ---- MY MULTI KIDS CARTOON CHANNEL LINK ---- MY MULTI MOTIVATION YOUTUBE CHANNEL LINK ---- MY INSTAGRAM LINK FOR ANIMALS AND PET LOVER’S ; -------------- MY TEESHIRTS SHOP LINK ; ------------ MY BLOG POST LINK : ------------ IN YOU TUBE SEARCH #MULTIRECIPESANDCOOKERIES