Mutton yakhni pulao

Name: Mutton yakhni pulao
Total time: 7200 s
Yield: multiple
Cuisine: Pakistani
Ingredients: 1 kg Mutton with bones; 1 big garlic bulb or 2 small; 1 big onions; 2 inch piece ginger peeled; 1 big tez patt; 5_6 cloves; 3_4 black cardamoms /bari ilaichi; 2 green illichi; 2 big cinnamon sticks; 10_12 black pepper corns; 1/2 tsp zeera white; 3_4 red button chillies (optional); 2 green chillies sabut; 3 glasses water

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Mutton pulao is so flavourfull n delicious dish one can't resist.Its made in all around sub continent with few ingredients changed but all are delicious. Even in Pakistan the pulao made in Karachi varies from Punjab, Kpt and Balochistan.
All the taste of pulao comes from how flavour full is yakhni.
#cpl
#zaffran

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Saved

Ingredients

2hrs

multiple

For stock /yakhni
1 kgMutton with bones
1big garlic bulb or 2 small
1big onions
2 inchpiece ginger peeled
1big tez patt
5_6 cloves
3_4black cardamoms /bari ilaichi
2green illichi
2big cinnamon sticks
10_12 black pepper corns
1/2 tspzeera white
3_4red button chillies (optional)
2green chillies sabut
3 glasseswater

Saved

Steps

2hrs

1

Make stock with mutton and all it's ingredients take 3 glass water and cook on low flame after boil comes till meat gets tender and 2glasses yakhni left.
2

Soak rice as directed, in a pot add oil /ghee add sabut garam masala, zeera tez pat add onions and fry till golden brown, add ginger garlic paste and fry add mutton, and garlic onion from stock mash them and add in mutton add dahi.
3

Fry very well with few green chillies, when oil comes up add the strained stock in it and cook when boil comes flame should be medium stir rice in between. Cover it, when water is drying low flame n, add zarda colours if you like and brown pyaz,, put on dum for 15:20 mins.
4

Serve with mint yogurt raita and fresh salad.