Mutton Yakhni pulao

Name: Mutton Yakhni pulao
Total time: 3600 s
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 kg basmati rice soaked 30 min; For Yakhni-; 1 kg mutton; 2 garlic whole; 2 onions cut into 4 pcs; 2 inch ginger cut into pcs; 2 pcs cinnamon sticks; 6 pcs green cardamom; 2 black cardamom; 6 pcs cloves; 4 pcs bay leaves; 1 tsp black pepper; 2 pcs mace; 2 glass water; To taste salt; For muslin pouch -; 2 tbsp zeera; 2 tbsp fennel seed; 2 tbsp coriander seeds; For seasoning-; 4 tbsp ghee/oil; 1 big sliced onion; 1 tsp black cumin; 10 pcs green chillies chopped; 100 g yogurt

Rahman's Cooking @cook_13333992

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Rahman's Cooking @cook_13333992

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Ingredients

1 hour

7 servings

1 kgbasmati rice soaked 30 min
For Yakhni-
1 kgmutton
2garlic whole
2onions cut into 4 pcs
2 inchginger cut into pcs
2 pcscinnamon sticks
6 pcsgreen cardamom
2black cardamom
6 pcscloves
4 pcsbay leaves
1 tspblack pepper
2 pcsmace
2 glasswater
To tastesalt
For muslin pouch -
2 tbspzeera
2 tbspfennel seed
2 tbspcoriander seeds
For seasoning-
4 tbspghee/oil
1big sliced onion
1 tspblack cumin
10 pcsgreen chillies chopped
100 gyogurt

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Steps

1 hour

1

Add mutton pieces in a pressure cooker.Add all the Yakhni- ingredients and the muslin pouch. Add 2 glasses of water and cook for 15 min.
2

When the temp of Yakhni cools down, separate the mutton pieces using a seive.
3

Add ghee in a cooking pot and heat it. To it add sliced onion, green chillies,black cumin and fry them till golden brown. Now add yogurt and fry for 2 more mins.
4

To the same pot, add the mutton pieces and cook for 5 mins. Add stock and water according to rice. Add rice once the water comes to boil.
5

In a cup add kewra water and a pinch of food colour. Sprinkle this to the pot and cook for 5 more mins on medium flame.
6

Your mutton Yakhni pulao is ready. Enjoy with salad and raita.