Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Cuisine: Indian
Ingredients: 500 gms. mutton on bones, cubed; 1 onion, roughly chopped; 1 inch ginger, chopped; 4 garlic cloves, crushed; 1 tbsp coriander seeds; 1.5 tbsp fennel seeds; 1 mace; 2 whole red chilies; 1 inch cinnamon stick; 3 green cardamoms; 4 cloves; 2 bay leaves; to taste salt; 2.5 cups water; Tempering -; 1 tbsp. ghee; 1 tbsp. oil; 2-3 bay leaves; 1 " cinnamon stick; 2 green cardamoms; 3 cloves; 1/2 mace; 1-2 onion, sliced; 1 tbsp. ginger-garlic paste; 1.5 cups basmati rice, soaked in water for 30 minutes; pinch nutmeg powder; to taste salt; 2 tbsp. fried onions to garnish; 1 tbsp. melted ghee to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ricecontest - This is a traditional Kashmiri style Mutton Yakhni Pulao. Light on the tummy, it is an absolute delicacy and mouth watering. This pulao is cooked in mutton stock and with few aromatic spices thrown in. It is very flavourful and is a great party recipe. You can serve it during special occasions with some raita or/and gravy.

Bethica Das @kitchen_flavours

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Ingredients

500 gms. mutton on bones, cubed
1onion, roughly chopped
1 inch ginger, chopped
4garlic cloves, crushed
1 tbspcoriander seeds
1.5 tbspfennel seeds
1mace
2whole red chilies
1 inchcinnamon stick
3green cardamoms
4cloves
2bay leaves
to tastesalt
2.5 cupswater
Tempering -
1 tbsp.ghee
1 tbsp.oil
2-3bay leaves
1" cinnamon stick
2green cardamoms
3cloves
1/2mace
1-2onion, sliced
1 tbsp.ginger-garlic paste
1.5 cups basmati rice, soaked in water for 30 minutes
pinchnutmeg powder
to tastesalt
2 tbsp.fried onions to garnish
1 tbsp.melted ghee to garnish (opt)

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Steps

1

Make a potli (bouquet garni) with coriander seeds, fennel seeds, mace, bay leaves, red chilies, cinnamon, cardamoms and cloves.
2

Pressure cook mutton, onion, ginger, garlic, 2 & 1/2 cups water, salt to taste & the spice potli for 15-20 minutes on a low flame after the first whistle. Discard the whole spices potli & separate the yakhni (stock) from the mutton pieces. Keep them aside.
3

Heat butter & oil. Temper with bay leaf, cinnamon, cloves and cardamoms. Add the onion and fry till light brown.
4

Add the ginger-garlic paste & saute till the raw smell disappears.
5

Now add the soaked and drained rice and fry for 1-2 minutes.
6

Add 2 cups yakhni (stock), pinch of nutmeg powder and salt to taste.
7

Pressure cook for one whistle.
8

Garnish with fried onion & a drizzle of some ghee. Serve with raita &/or gravy (opt).