Chanadal Mutton yakhni pulav

Name: Chanadal Mutton yakhni pulav
Cuisine: Indian
Ingredients: 2 onions cubed; 8 garlic pods; 4 inch ginger; 3-4 green chillies; 2 inch cinnamon stick; 4-5 bay leaves; 4 green cardamom; 2 black cardamom; 1 tsp cumin seeds; 1 1/2 tsp fennel seeds; 1 tbsp coriander seeds; to taste Salt; 800 gm mutton pieces; 1 tbsp ghee+oil; 1 tsp shahi jeera/cumin seeds; 3 bay leaves; 2 inch cinnamon stick; 2 green cardamom; 1 chopped onion; 1 tsp ginger garlic paste; 1 maggie cube; to taste Salt; 3/4 cup soaked chana dal; 2 cups rice soaked; as needed water; 1 tsp vinegar; 1 tsp kewra water; as needed Roasted cashews for garnishing

Rafeena Majid @Rafz_2285

#goldenapron3
#week6

Rafeena Majid @Rafz_2285

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Ingredients

2onions cubed
8garlic pods
4 inch ginger
3-4green chillies
2 inchcinnamon stick
4-5bay leaves
4green cardamom
2black cardamom
1 tspcumin seeds
1 1/2 tspfennel seeds
1 tbspcoriander seeds
to tasteSalt
800 gmmutton pieces
1 tbspghee+oil
1 tspshahi jeera/cumin seeds
3bay leaves
2 inchcinnamon stick
2green cardamom
1chopped onion
1 tspginger garlic paste
1maggie cube
to tasteSalt
3/4 cupsoaked chana dal
2 cupsrice soaked
as neededwater
1 tspvinegar
1 tspkewra water
as neededRoasted cashews for garnishing

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Steps

1

Add all the ingredients till mutton and add 2 cups water and pressure cook it till done. Take out mutton pieces and strain the yakhni and keep aside(here u can make potli of spices and put).
2

Take oil+ghee in a pan and add the whole spices, onion and saute. Add the ginger garlic paste and saute well. Add the mutton and roast in that oil.
3

Add the stock + needed water(total 4 cups water for 2 cups rice) with green chillies(add more or less according to your spice level). Add chicken stock cube and salt if needed.
4

When the water boils add the chanadaal soaked for 8-9 hours,rice and vinegar and kewra water.
5

Close the lid and cook on low flame.
Top it with roasted cashews.Serve and enjoyy.