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Basic Palau recipe in which rice are cooked in aromatic meat stock...
Total servings: 6-8
Preperation time: 10 minutes
Best for: All
How to serve: Hot
1 kg meat(chicken/mutton/beef)
4 cups rice
1 small onion peeled
2 cloves of garlic
a small amount of fresh ginger peeled
1 table spoon of corriander seeds.
2 teaspoon of cumin seeds
2 teaspoon of fennel seeds
2 small sticks of cinemon
4 green cardamons
2 black cardamons
6 cloves of lawng.
2 teaspoon of salt
wash meat, put ingredients in the saucepan, 6 glasses of water, let it cook until the meat is tender, don't let it go too soft.
Soak rice in cold water, leave for 20 minutes.
Get another saucepan put 2 table spoon of oil, chop the onion until golden brown, crush and then add fresh garlic and ginger, two table spoon of water, cover the lid for 2 minutes, put half a tablespoon of garam masala, 2 green chillies finely chopped, cumin seeds, mix everything together, now, get all meat out of the yakhni, and put it into the fried onion, mix for 3-4 minutes, and the put the lid back on, strain the yakhni, and measure how many cups of liquid inside the yakhni with the same mug, mix altogether, put 6-7 mugs of liquid including yakhni and water, when the water is boiled, and then drain the water from the rice which was soaked before, then put the soacked rice into the yakhni, give them a good mix, taste the salt, if desired put more salt if the taste is not right.
Let the rice and meat cook together, let all the water desolve and then check the rice, give it another mix, and taste the rice, if the rice is cooked, leave it on a small gas or even in the oven, and if its uncooked, get a damp tea towel put them on top of the rice with the lid on top and let it cook for about 15-20 minutes.