Food in Britain is as diverse as it’s population. We all have our likes, dislikes and different dietary requirements, whether medical, religious or because we are just plain picky eaters!
At TLH Leisure Resort, our hotel chefs are always accommodating when it comes to pleasing our guests’ culinary preferences and will often make special arrangements to cater for the individual needs of all who stay with us and dine in our restaurants.
This can be said for one of the TLH Victoria Hotel’s recent guests, Mr Mahmood and his family. As a Muslim family, they have certain considerations when eating, one of which is that their meat must be halal. Mr Mahmood contacted us prior to him and his family visiting our resort to inform us about this and we ordered a range of halal meats in for the duration of their stay. Head Chef Dave Clifford invited Mr Mahmood into the kitchen during his stay to see how the TLH Chefs prepared their meals and even shared recipe ideas with each other.
After sharing his Yakhni Pulao recipe with our Head Chef, Dave then cooked it up and it was served to them and their family in the TLH Victoria Hotel restaurant. Yakhni Pulao is a poplular eastern dish which is cooked in mutton or beef stock. It is rich and tasty, usually served as main meals at weddings and parties. It is served with raita but some people compliment it with shami kabab and chili garlic chutney also.
It’s clear to see that Mr Mahmood enjoyed his experience in our kitchen. He said “I bring the family about 5-6 times a year and usually stay at the TLH Toorak Hotel. We love the staff and the facilities here.”
Our Head Chef, Dave, was very complimentary of his recipe after trying it with his family at home. If you would like to try this delicious dish, here is Mr Mahmood’s recipe:
Prep Time: 15 Mins Cook Time: 1 Hour Serves: 4 – 6
Mutton 1 kg
Rice 4 cups (soaked)
Onions 3 (sliced)
Green chilli 4 – 6 (roughly chopped)
Yogurt ½ cup
Ginger garlic paste 1 tbsp
Green cardamom 3 – 4
Black cumin 1 tsp
Cinnamon stick 2 (1 inch)
Cloves 4 – 5
Whole pepper corn 7 – 8
Oil 1 cup
Salt to taste
Garlic 2 bulb
Ginger 1 piece
Black cardamom 2 (whole)
White cumin 1 tbsp
Fennel seeds 1 tbsp
Coriander seeds 2 tbsp
Salt as required
1.In a large skillet add mutton, 7 glasses water, salt, whole onions , garlic and ginger.
2. Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.
3. Tie a tight knot and place into the skillet.
4. Now cook this stock for approx forty five minutes, till meat is tender, separate meat from stock.
5. Heat oil in another skillet.
6. Add sliced onions and fry till they turn golden brown.
7. Now add whipped yogurt to the onions in the skillet along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.
8. Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.
9. Add the stock and heat until the mixture starts to boil.
10. Drain the water from the soaked rice and add the rice to the skillet.
11. Add salt and cook on a medium heat, till water dries.
12. Cover and steam for 10 minutes.
13. Serve in a dish with mint raita.
Do you have special dietry requirements? Let us know befor you visit us and we’ll do our best to accomodate them whilst your with us! Contact Us
For more foody blog posts click the ‘food & drink’ category at the top of the page. Why not start by reading Westcountry Produce – try Chef’s recipe.
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