Mutton yakhni pulao

Name: Mutton yakhni pulao
Total time: 4200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 4 Tbsp refined oil; 6 cloves; 1 bay leave; 4 cinnamon sticks; 6 green cardamom; 6 sliced onions; 2 cups basmati rice; 2 heaped tablespoon ground garlic; 2 heaped tablespoon ground ginger; 4 cups mutton stock; 500 gm mutton cut into pieces; 1 roughly chopped onion; 1 inche piece of ginger; 6 cloves garlic; 4 green cardamoms; 4 cups water; 2 bay leaves; 1 table spoon coriander seeds; 1 cinnamon stick

Tulika Majumder @cook_25846312

#foodseekers #maincourse

Tulika Majumder @cook_25846312

#foodseekers #maincourse

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Ingredients

1 hour 10 min

4 people

For pulao
4 Tbsprefined oil
6cloves
1bay leave
4cinnamon sticks
6green cardamom
6sliced onions
2 cupsbasmati rice
2heaped tablespoon ground garlic
2heaped tablespoon ground ginger
4 cupsmutton stock
For the mutton
500 gmmutton cut into pieces
1roughly chopped onion
1inche piece of ginger
6 clovesgarlic
4green cardamoms
4 cupswater
2bay leaves
1 table spooncoriander seeds
1cinnamon stick

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Steps

1 hour 10 min

1

Tie up the onion and all the spices into a small cloth (potli) and cook it in a cauldron with the meat for 40 minutes. Add water.
2

Heat the oil in a heavy-bottomed vessel. Add the whole spices to it.Once they start spluttering add the onions and fry till they turn golden brown in color.
3

Add ginger and garlic and stir for some time after that mix in the cooked mutton and the rice.
4

Sprinkle salt over it and continue to stir then add the mutton stock and mix well
5

Cover it with a heavy lid to prevent the steam from escaping and cook on low heat for about 20-25 minutes. Serve hot with raita and chutney.