Mutton Yakhni Pulao

Name: Mutton Yakhni Pulao
Total time: 4200 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 kg mutton on bones; 1 star anise; 15-20 whole black peppercorns; 1/2 tsp fennel seeds; 3-5 Black cardamom; 3-4 Green cardamom; 2 medium size onion sliced; 3-4 cloves; 2 cups yogurt beaten; Salt; 1 Tbsp oil; 1/2 Tbsp Ghee; 1 tsp shahjeera; Marinated mutton; 2-3 green chilies slit; 1 ” ginger julienned; 1 bay leaf; 4-5 cups water; 1/4 tsp vinegar; Coriander stems chopped; 4-5 Tbsp ghee; 1 bay leaf; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1 ” cinnamon stick; Prepared Yakhni; Cooked mutton; 3 cups sella basmati soaked for 20 mins; 1 Tbsp saffron water; 1 cup beaten yogurt

Madhumita Bishnu @Madhubish27

Kolkata

#Nice
White Mutton Yakhni Pulao for a Sunday lunch is pure love. To go with it the Raita was heavenly. Let’s dig

Madhumita Bishnu @Madhubish27

Kolkata

#Nice
White Mutton Yakhni Pulao for a Sunday lunch is pure love. To go with it the Raita was heavenly. Let’s dig

Saved

Ingredients

Preparation time-10 mins, Cooking time-1 hr

4-5 servings

For Mutton Marination
1 kgmutton on bones
1star anise
15-20whole black peppercorns
1/2 tspfennel seeds
3-5Black cardamom
3-4Green cardamom
2medium size onion sliced
3-4cloves
2 cupsyogurt beaten
Salt
For Yakhni
1 Tbspoil
1/2 TbspGhee
1 tspshahjeera
Marinated mutton
2-3green chilies slit
1” ginger julienned
1bay leaf
4-5 cupswater
1/4 tspvinegar
Coriander stems chopped
For Mutton Yakhni Pulao
4-5 Tbspghee
1bay leaf
1/2 tspfennel seeds
1/2 tspcumin seeds
1” cinnamon stick
Prepared Yakhni
Cooked mutton
3 cupssella basmati soaked for 20 mins
1 Tbspsaffron water
For Raita
1 cupbeaten yogurt
1/4 cupberista
1 sprigcoriander leaves chopped
1 sprigmint leaves chopped
2green chillies chopped
1” ginger chopped
For Tempering Raita
1 tspoil
1 tspchilli flakes
1 tspshahjeera
For Garnish - coriander leaves, berista, varq

Saved

Steps

Preparation time-10 mins, Cooking time-1 hr

1

For Mutton Marination - in a heavy bottomed bowl add mutton, add sliced onions, star anise, fennel seeds, cloves, black cardamom, green cardamom, whole black peppercorns, beaten yogurt, salt. Mix well and set aside for 15 mins
2

Soak Sella Basmati Rice for 20 mins
3

For Yakhni - in a heavy bottomed pan heat ghee and oil, add shahjeera, let it splutter, add sliced onion and cook till softened, add marinated mutton. Stir well, let water be released and cook till half done
4

Add slit green chilies, ginger julienned and water and vinegar. Discard the white bubbles due to vinegar and cover to cook until 3/4th done, strain the Yakhni, separate the mutton. Set aside
5

The Yakhni strained is ready for further use
6

For Yakhni Pulao - in a heavy bottomed pan heat ghee and add bay leaf, add fennel seeds, cumin seeds and cook till it splutters. Add mutton and cook for 4-5 mins
7

Add the Yakhni, add the rice and mix well. Cover with a cloth and then put a cover and cook on Dum for 15-20 mins
8

Once the rice is cooked, add saffron infused water and gently mix, cover and keep off flame in Dum for 10 mins
9

For Raita - in a bowl add beaten yogurt, chopped berista, chopped
Green chilies, chopped mint leaves, chopped ginger and mix well
10

For Tempering Raita - in a pan heat oil and add shahjeera and chilli flakes and stir for 1 min, add to Raita and mix. Raita is ready
11

For Garnish - in a bowl plate Yakhni Pulao and add berista, mint and coriander leaves, varq and enjoy with Raita 😊

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Cooksnaps

Saved

Madhumita Bishnu @Madhubish27

on November 20, 2022 14:58

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you