Mutton bukhari rice for Bakra Eid

 Here are some Sheep Bukhari Rice recipes for Bakra Eid:

Mutton bukhari rice for Bakra Eid special recipe 

Fixings:

- Rice: 1 kg

- Sheep: 1 kg

- Onions: 2 huge, finely slashed

- Ginger: 2 inches, ground

- Garlic: 3-4 cloves, minced

- Cumin seeds: 1 tsp

- Coriander seeds: 1 tsp

- Cinnamon stick: 1 inch

- Cardamom: 2-3 units

- Sound leaves: 2

- Cloves: 3-4

- Dark pepper: 1 tsp

- Turmeric powder: 1 tsp

- Red stew powder: 1 tsp

- Garam masala powder: 1 tsp

- Salt: to taste

- Ghee or oil: 2-3 tbsp

- New coriander: for decorate

Directions:

1. To start, set up the yakhni or the stock. In a huge pot, consolidate the sheep, onions, ginger, garlic, cumin seeds, coriander seeds, cinnamon stick, cardamom, straight departs, and cloves. Add 4-5 cups of water and heat to the point of boiling. Decrease intensity and stew for 30-40 minutes or until the sheep is cooked.

2. When the sheep is cooked, eliminate it from the pot and let it cool. Strain the yakhni and dispose of the flavors. Put the yakhni away.

3. In a huge skillet, heat 2-3 tbsp of ghee or oil. Add the cumin seeds and let them snap. Mix in the turmeric powder, red stew powder, and garam masala powder. Cook briefly.

4. Add 2 cups of basmati rice to the skillet and cook for 2-3 minutes.

5. Pour the yakhni over the rice and blend well. Season with salt to taste.

6. Heat the combination to the point of boiling, then diminish intensity to low. Cover the skillet with a tight top and allowed it to stew for 15-20 minutes or until the rice is cooked and the fluid is ingested.

7. When the rice is cooked, cushion it with a fork. Decorate with new coriander and serve hot.