Mutton Yakhni Pulao

 

Mutton Yakhni Pulao is significantly a traditional pulao recipe Preparation of long grain basmati Rice cooked with aromatic spiced Mutton stock and meat .....Yakhni Pulao is a very simple yet flavourful recipe, made with very simple ingredients but bundled with lots of flavours and aroma.Its easy to make recipe for any function or occasion....

Ingredients:-

• 1 kg Mutton
• 2 nob Onion(cut into cubes)
• 20 Cloves Garlic
• 2 Inches Ginger(sliced)
• 1 tbsp Cumin Seeds
• 2 tbsp Coriander Seeds
• 1 tbsp Fennel Seeds
• 2 nobs Star Anise
• 5-6 nobs Green Cardamom
• 3 inch Cinnamon Sticks
• 10-12 nobs Cloves
• 1 tbsp Black Pepper
• 2 nobs Mace(javitri)
• Salt to taste
• 900 grams Basamati Rice
• A pinch of Saffron
• 2 nobs Bay Leaves
• 3 Nobs Onions(finely sliced)
• 4-5 Nobs Green Chilies(slit)
• 1 Cup Curd(whisked well)
• 1 tbsp Garam Masala Powder
• 2 tbsp Lemon juice
• 1/2 tbsp Kewara Water
• 3-4 tbsp Ghee
• 1/2 Cup oil
• 1/2 Cup Birista (golden fried Onion)
• 2 tbsp Mint Leaves
• Water as per requirement
• Yakhni Stock

INSTRUCTIONS
 

• Clean and soak the Basmati Rice for 30 minutes, also soak a pinch of saffron in 1/2 cup of milk.
• Take a cotton cloth, add coriander seeds, cumin seeds and fennel seeds then make a small pocket and tie it up with a string.
• Take Pressure cooker, add Mutton pieces, ginger pieces, garlic, chopped Onions,Black pepper, clove, cinnamon, cardamom, bay leaf, javitri, salt,2 tbsp of oil, the pocket made in previously.add 4 cup of water and pressure cook till meat is done(not over cook).
• Once Mutton is done, allow it to release the pressure to its own.
• Gently separate the mutton pieces from the stock, squeeze the spice bag tightly to extrat all juice,Discard the potli.
• Then squeeze the onion, garlic and ginger little bit to extract the flavour.
• Strain the stock using a strainer and reserve the stock then keep it aside.
• Heat 1/2 cup of oil in a thick bottom pan for Pulao, add sliced onions and fry until they are became golden in colour.
• Add green chilies slit and fry for another few seconds.
• Now add cooked Mutton and mix it gently for 3-4 minutes.
• Add whisked curd, salt cook for 5 minutes with low flame.
• Strain the rice and into the mutton then mix it gently.
• Now add the yakhni (mutton stock) by measuring, if yakhni is less in amount as requirement for rice, then you can add some more water along with yakhni but it should proper measurement as required for pulao.
• Add garam masala powder, lemon juice, kewara water mix it and let it bring to a boil.
• Allow it to cook on high heat until 80% water dries up.
• Now pour the soaked saffron,3 tbsp of ghee on top, then cover the lid very tightly (if required seal the edges with some dough ) then put it on dum for 15 minutes in low flame, till the rice cooked properly.
• Now your yummy Mutton Yakhni Pulao is ready to eat.
• Garnish it with mint leaves and fried onion and serve with raita.