Yakhni is basically a mutton soup made with yoghurt and saffron. Mutton and whole garam masala, which are tied in a bouquet garni, are used to make the stock/broth. The key ingredient in this pulao or pilaf is aromatic spices. Fennel seeds, dry ginger powder, cinnamon, cloves, and black and green cardamom are the main ingredients. Another ingredient, yogurt, is essential to merge all these flavors and give this pulao its very special flavor. Along with the pre-cooked mutton, the rice is cooked in the mutton broth for the Yakhni Pulao.
A rice and fish dish from the Indian subcontinent is called fish biryani. Fish biryani can be prepared Pakistani style using boneless fish, aromatic Basmati rice and a tasty fish biryani masala. Chopped pieces of fish are carefully mixed with rice and aromatic masalas. This delicacy is also popular in the Bengal region. Serve hot and accompanied by raita.
Keema Biryani, also known as Mutton Keema Biryani, is a delicately flavored Biryani made from fragrant long-grain Biryani rice and well-cooked savory minced meat from India. This Biryani will delight you if you don’t like bone in your meat. Minced meat is juicy and tender and is properly mixed with rice. You will taste the sweet minced keema with every bite you take. It is a delight for all mutton lovers.
Even though biryani is a very tasty delicacy on its own, when served with pulav Mughlai it is guaranteed to be twice as tasty and rich. On special occasions and during holidays like Ramadan, Mughlai pulav, one of the best rice meals you will ever eat, can be a delicious treat for your family and friends. This dish, which is prepared with rice, chicken, and ground spices, is a mouth-watering hunger stimulant.
Chicken fried rice
One of the many intriguing ways we consume rice is in fried form. Fried rice has been around the world and is adored by people everywhere, although we are unable to identify its origin or inventor. Chicken fried rice is an Indochinese chicken dish that is stir-fried with Chinese sauces and exotic vegetables. The chicken is juicy and tender and is tossed in with the goodness of smoky ingredients.
A West Indian rice dish called “Kolambi Bhaat” is similar to pulao in that the rice is added after the spices and prawns have been combined. Among Maharashtrian people, rice is called “bhaat” or even “tandul”, which means a single grain of rice. There is a huge range of rice dishes all over India, and the majority are based on local cultures, communities and seasonal ingredients. In most parts of India, white rice has long been a staple ingredient, more so during the sweltering summer months.