Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Total time: 2700 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs mutton (about 1 kg); 2.2 lbs long-grain basmati rice (about 1 kg); 2 medium onions, roughly chopped; 4 -inch piece ginger, chopped; 15-20 garlic cloves; 4-5 whole cloves; 2 black cardamom pods; 2 -inch piece mace; 3-4 inch cinnamon stick; 2 bay leaves; 4 teaspoons whole coriander seeds; 7-8 whole dried red chilies; 1 teaspoon whole cumin seeds; 4-5 medium onions, thinly sliced; 15 green chilies, sliced; 2 1/4 cups oil (about 500 grams); 1 tablespoon ground garam masala; Salt to taste; as needed Water; 2 pinches orange food color; 1 teaspoon kewra water

Falak Numa @cook_falak

Mutton Yakhni Pulao

Falak Numa @cook_falak

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Ingredients

45 minutes

Serves 6 servings

2.2 lbsmutton (about 1 kg)
2.2 lbslong-grain basmati rice (about 1 kg)
2medium onions, roughly chopped
4-inch piece ginger, chopped
15-20garlic cloves
4-5whole cloves
2black cardamom pods
2-inch piece mace
3-4 inchcinnamon stick
2bay leaves
4 teaspoonswhole coriander seeds
7-8whole dried red chilies
1 teaspoonwhole cumin seeds
For tempering:
4-5medium onions, thinly sliced
15green chilies, sliced
2 1/4 cupsoil (about 500 grams)
1 tablespoonground garam masala
Salt to taste
as neededWater
2 pinchesorange food color
1 teaspoonkewra water

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Steps

45 minutes

1

First, place the onions, ginger, garlic, whole coriander seeds, whole chilies, whole cumin seeds, black cardamom, and 4-5 cloves on a plate.
2

Wash the mutton and add it to a pressure cooker with the whole spices. Add about 4 cups (1 liter) of water and salt to taste. Pressure cook for 2-3 whistles (cooking time may vary depending on the meat).
3

Once the mutton is tender, check it. In a large pot, heat 1 tablespoon oil and add a handful of onions. Sauté until lightly golden.
4

Remove the mutton from the cooker and add it to the onions. Fry for 5-10 minutes, then transfer the mutton pieces to a plate.
5

In the same pot, add more oil and heat. Add the sliced onions and green chilies, and sauté until lightly browned.
6

Add ginger-garlic paste and sauté for 2-3 minutes. Add garam masala and cook for 4-5 minutes, until the oil separates from the masala.
7

After sautéing, add the stock from the pressure cooker and more water as needed. Add salt to taste.
8

Cover and bring the water to a boil. When it starts boiling, add the rice and cook.
9

Cover and cook until the water is absorbed. Then add the fried mutton pieces and let the pulao cook on low heat.
10

Mix the kewra water and orange food color, and drizzle over the top of the pulao.
11

Yakhni Pulao is ready to serve.
12