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Recipe: Goa Ki Yakhni Ingredients: 
1 kg mutton or chicken pieces (cleaned and washed) 
u00be cup oil 
3 tbsp ginger paste 
3 tbsp garlic paste 
15 to 20 green cardamoms 
3 to 4 pieces cinnamon 
few peppercorns 
1 tsp cumin seeds 
2 to 4 cloves 
8 bigu00a0 whole red chillies 
1 starphool 
a big handful of fresh coriander leaves 
6 green chillies 
little less than u00bd kg onions (finely chopped) 
1 tsp turmeric powder u00bd kg tomatoes (finely chopped or made into puree) 
milk of 1 coconut 
4 big potatoes (cut into halves) 
u00be kg Basmati rice (washed and soaked for 30 minutes) 
5 to 6 cups hot water 
Method: Roast all the dry ingredients ( cardamoms, peppercorns, cloves, cinnamon, cumin seeds, starphool and red chillies) separately on pre-heated tawa till aromatic. Grind these along with coriander leaves, ginger-garlic paste and green chillies to a fine paste. Lightly heat oil in a heavy bottomed vessel or a dekchi. Add onions and saute on a low flame till red brown in colour. Add the ground masala and saute for few minutes on a low flame. Add turmeric powder and the tomatoes. Saute till oil separates. Add mutton or chicken. Mix well and cook on a low flame.After the meat is half done, add the coconut milk. Mix well. When the coconut milk begins to boil, add the potatoes and rice. Add wateru00a0 as required. Mix gently at regular intervals. Simmer and cook till the rice and the meat are done. Serve hot with imli and onion ka kachumbar. 
Ingredients for the kachumbar: 
3 onions (finely chopped) 
4 to5 tbsp thick tamarind pulp 
finely chopped coriander leaves 
1 green chilli (finely chopped) 
little sugar (or as per taste) 
little salt (or as per taste) 
Method: In a bowl mix together onions, tamarind pulp, coriander leaves, green chillies, sugar and salt. Mix well and serve with Yakhni

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Gauhar's Khan Favourite Recipe: Goa Ki Yakhni

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