Mutton Pulao with a Twist – Naush Special

Ingredients

For Yakhni

• Mutton 1 kg
• Onion 1 medium, cut into 4 pieces
• Garlic cloves 10-12 (do not peel the cloves)
• Ginger 3 inch piece, peeled
• Tez paat (Bay leaves) 3
• Dalchini (Cinnamon sticks) 4-5
• Kali ilaichi (Black cardamoms) 2
• Kali mirch (Black peppercorns) 1/4 tbsp
• Saunf (Fennel seeds) 1/2 tbsp
• Coriander seeds 4 tbsp
• Zeera (Cumin seeds) 1/2 tbsp
• Salt to taste
• Water to cover the mutton

For Pulao

• Rice 3 cups (Soaked for 1 hour)
• Oil 1/4 cup
• Onion 1 medium (sliced)
• Tez paat (Bay leaves) 1
• Dalchini (Cinnamon sticks) 1
• Badyan ka phool (star snise) 1
• Kali ilaichi (Black cardamoms) 1
• Hari ilaichi (Green cardamoms) 2
• Loang (Cloves 4)
• Kali mirch (Black peppercorns) 8-10
• Zeera (Cumin seeds) 1/2 tbsp
• javitri ka phool (Mace flower) 1
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Tomato 1 big, chopped
• Yogurt 1/2 cup
• Salt a pinch
• Red chili powder to taste (I did not add any, we like non spicy pulao)
• Coriander powder 3/4 tbsp
• Garam masala 1/2 tbsp
• Fresh coriander chopped 1/2 handful
• Fresh mint leaves 1/2 handful
• Green chilies 3-4
• Food color (I used powder, you can use paste or liquid)

Preparation

1. Yakhni: In a pressure cooker, add all the yakhni ingredients and bring to boil. Now pressure cook on medium flame for 4 whistles, or 10-15 minutes in other pressure cooker.
2. Allow the pressure to release and take out the mutton pieces.
3. Strain the stock and keep aside.
4. Pulao: In a cooking pot, add oil and sliced onion. Sauté until it starts to turn golden.
5. Turn the flame low and add all the whole spices (bay leaf, cinnamon, star anise, black peppercorns, black and green cardamoms, cloved, cumin and mace. Sauté until you get the onion is brown.
6. At low flame, add chopped tomatoes, yogurt, red chili powder and a pinch of salt. Allow the tomatoes to soften a little bit (do not let them turn mushy).
7. Add mutton and turn the flame to medium and stir fry for a few minutes.
8. Measure the yakhni and add to the gravy. If yakhni is not enough add water to make 5.5 cups for 3 cups of rice.
9. Add coriander powder and garam masala powder. Mix and taste. Add more salt if needed.
10. Bring to a boil and add drained rice.
11. Allow to cook on medium flame until rice absorbs 90% of water.
12. Quickly add fresh coriander, fresh mint and green chilies at this point and give a gentle stir.
13. When water evaporates completely, sprinkle some yellow food color on two spots and mix a little using spoon to coat some rice with color. Repeat with orange food color.
14. Cover and let the rice steam (dum) for 10-15 minutes.
15. “Mutton Pulao with a Twist – Naush Special” is ready.
16. Enjoy!