Yakhni Pulao

This rice pilaff is cooked in a well-flavoured stock (yukh-nee). Yakhni can be made with any or this recipe lamb is used.2 lb. boned leg of lamb, cut into

1-inch cubes, with bones reserved finely pared rind of

1 lemon

2-inch piece fresh root ginger, peeled and thinly sliced

2 X 2-inch pieces cinnamon stick, bruised

½ teaspoon grated nutmeg or ground mace

1 green chilli, chopped

12 black peppercorns

5 fl. oz. yogurt

2 teaspoon cayenne pepper juice of I lemon

12 teaspoons salt

4 oz. butter

1 medium-sized onion, finely chopped

4 cloves, bruised

4 whole cardamom pods, bruised

1 teaspoon whole cumin

12 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

2 tablespoons slivered almonds, lightly toasted

1 medium-sized onion, thinly sliced and fried until golden

2 tablespoons raisins, lightly fried

2 hard-boiled eggs, quartered

Put the lamb, the reserved lamb bones, the lemon rind, ginger, the 2 pieces of cinnamon, the nutmeg or mace, green chilli and peppercorns in a large saucepan. Add enough water to cover the lamb and bones generously and bring to the boil over high heat. When the water comes to the boil, cover the pan, reduce the heat to low and simmer for 40 minutes or until the lamb cubes are tender when pierced with the point of a sharp knife.

Using a slotted spoon, remove the lamb cubes from the pan and set them aside in a bowl. Re-cover the pan and continue simmering the stock for 2 hours.

Remove the pan from the heat and pour the stock through a strainer into a bowl. Discard the contents of the strainer. Set the stock aside to cool. When the stock is cold, skim off and discard the fat on the surface.

Meanwhile, in a small mixing bowl, combine the yogurt, cayenne, lemon juice and half the salt. Pour this mixture over the lamb cubes and stir well to mix. Cover the bowl and set aside for 2 hours.

In a large saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the cloves, cardamom and cumin and fry, stirring occasionally, for 2 minutes. Add the rice and fry, stirring frequently, for 6 to K minutes or until the rice becomes translucent.

Preheat the oven to very cool 275 F (Gas Mark 1, 140°C).

Meanwhile, pour the stock into a medium-sized saucepan and bring to the boil over moderate heat. Remove the pan from the heat and pour enough stock over the rice to cover it by a i-inch. Add the remaining salt and, when the mixture comes to the boil again, cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the stock has been absorbed. Remove the pan from the heat.

Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat.

When the foam subsides, add the lamb cubes and the yogurt marinade. Fry the lamb, stirring constantly, for 5 minutes.

Reduce the heat to low and continue frying, stirring frequently, for 10 minutes. Remove the pan from the heat.

In a large baking dish, layer the rice and lamb, beginning and ending with a layer of rice. Cover the dish tightly with aluminium foil.

Place the dish in the oven and cook for 20 minutes.

In a small mixing bowl, combine the almonds, onion and raisins. Set aside.

Remove the dish from the oven. Sprinkle over the garnish and arrange the eggs over the top. Serve immediately.

Filling and economical, Yale Chilli is the perfect family supper dish.

Yakutsk Choux Puffs

The caviar and cream cheese filling for these Yakutsk Choux Puffs is not only delicious, but also very simple to make.

Lumpfish roe makes a perfectly good substitute for caviar and is much more economical. Serve Yakutsk Choux Puffs as an elegant hors d’oeuvre.

16 small Choux Puffs

1 garlic clove, halved

8 oz. cream cheese

2 tablespoons single cream

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon lemon juice

2 tablespoons black or red caviar

Using the point of a sharp knife, make a small slit in each choux puff and set aside.

Rub the inside of a small mixing bowl with the garlic clove halves and discard the garlic.

Place all the remaining ingredients in the mixing bowl and beat well with a wooden spoon until the mixture is thoroughly combined.

Fill a small forcing bag, fitted with a 4-inch star-shaped nozzle, with the mix-ture. Insert the nozzle into the slit of one choux puff and pipe a little of the mixture into it. Fill the remaining choux puffs with the remaining mixture in the same way.

Arrange the choux puffs on a serving dish and serve immediately.

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