pakistani

Goat Yakhni Pulao

Name: Goat Yakhni Pulao
Yield: 1 serving
Cuisine: pakistani
Ingredients: 200 g goat meat (bone-in pieces); 71 g basmati rice (dry); 13 g ghee; 82 g onion (sliced); 9 g ginger (sliced); 9 g garlic (crushed); 3 g whole spices (cinnamon stick, bay leaf, black pepper); 3 g salt; 590 g water

This simmered dish pairs goat meat with basmati rice, ghee and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

70 g Carbohydrates

18 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g goat meat (bone-in pieces) 218 kcal
71g basmati rice (dry) 259 kcal
13g ghee 115 kcal
82g onion (sliced) 33 kcal
9g ginger (sliced) 7 kcal
9g garlic (crushed) 13 kcal
3g whole spices (cinnamon stick, bay leaf, black pepper) 8 kcal
3g salt 0 kcal
590g water 0 kcal

Cooking instructions

basmati rice (dry)water
Rinse basmati rice and soak in water for 15 minutes; drain.
goat meat (bone-in pieces)onion (sliced)ginger (sliced)garlic (crushed)whole spices (cinnamon sticksaltwater
In a pot combine goat, onion, ginger, garlic, whole spices, salt, and water. Bring to a boil and skim foam.
goat meat (bone-in pieces)
Cover and simmer 45 to 60 minutes until goat is tender. Strain the stock; keep meat and measure stock.
goat meat (bone-in pieces)ghee
Heat ghee in a pot. Add the cooked goat pieces and saute 2 minutes.
basmati rice (dry)
Add drained rice and toast 1 minute. Pour in measured stock and bring to a boil.
Cover, reduce heat to low, and cook 12 minutes. Rest 5 minutes, then fluff and serve.