Shahi Mutton Yakhni Pulao
Ingredients
Ingredients for Yakhni
- Onion 1 big (or 2 medium size), roughly chopped
- Garlic 16-18 cloves
- Ginger piece 2 inches, sliced
- Cumin seeds (zeera) 1 tablespoon
- Fennel seeds (saunf) 1 tablespoon
- Star anise (baadiyaan) 2
- Green cardamom (hari ilaichi) 8-10
- Black cardamom (kali ilaichi) 4
- Black peppercorns (kali mirch) 1 teaspoon
- Cloves (loang) 10-12
- Mace (javitri) 2 big pieces
- Cinnamon sticks 3
- Coriander seeds 2 tablespoons
- Bay leaves (tez paat) 2
- Salt to taste
- 7 cups water
Ingredients for Pulao
- Mutton 1 kg
- Rice basmati 800 grams (4 cups)
- Oil as needed
- Cumin Seeds 1 tablespoon
- Bay leaves 2-3
- Onions large size, 2 finely sliced
- Green chilies slit 2-3 (or more)
- Yogurt 1/2 cup
- Yakhni 7 cups
- Garam masala powder 1 teaspoon
- Coriander powder 2 teaspoons
- Salt to taste
Preparation
To Make Yakhni
- Firstly, wash and soak the long grain basmati rice for at least 30 minutes.
- Clean the mutton by removing excessive fat. Wash properly. Keep aside.
- Then, take a clean muslin cloth, add cumin seeds, fennel seeds, and all the ingredients for yakhni.
- Then, put the potli in a pressure cooker along with the cleaned and washed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil.
- Once the it starts boiling, pressure cook until the mutton is just done (20-25 minutes). Mine took about 20 minutes. Mutton should be fully cooked and ready to eat but not too soft that it comes off the bones.
- Gently, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
To Make Pulao
- To begin with, heat oil in a pan.
- Add bay leaves and cumin seeds and fry until aromatic.
- Add thinly sliced onions and fry until they start picking up golden color.
- Add green chilies slit and fry for another few seconds.
- Then, add boiled mutton and sauté it on high heat for a few minutes until the color changes slightly.
- Add whisked yogurt and mix. Cook for a minute.
- Now, drain the water from the rice. Add rice and mix gently.
- Then add, the yakhni (mutton stock) counting to the exact 7 cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 7 cups in total.
- Lastly, add garam masala powder, coriander powder and mix, bring it to a boil.
- Allow it to cook on high heat until 90% water dries up.
- Now cover the pot with lid and put it on Dum for 15 minutes.
- Mutton yakhni pulao is ready.
- Serve with raita, yogurt and salad of your choice.
- Enjoy!
Shahi Mutton Yakhni Pulao
Ingredients
Ingredients for Yakhni
- Onion 1 big (or 2 medium size), roughly chopped
- Garlic 16-18 cloves
- Ginger piece 2 inches, sliced
- Cumin seeds (zeera) 1 tablespoon
- Fennel seeds (saunf) 1 tablespoon
- Star anise (baadiyaan) 2
- Green cardamom (hari ilaichi) 8-10
- Black cardamom (kali ilaichi) 4
- Black peppercorns (kali mirch) 1 teaspoon
- Cloves (loang) 10-12
- Mace (javitri) 2 big pieces
- Cinnamon sticks 3
- Coriander seeds 2 tablespoons
- Bay leaves (tez paat) 2
- Salt to taste
- 7 cups water
Ingredients for Pulao
- Mutton 1 kg
- Rice basmati 800 grams (4 cups)
- Oil as needed
- Cumin Seeds 1 tablespoon
- Bay leaves 2-3
- Onions large size, 2 finely sliced
- Green chilies slit 2-3 (or more)
- Yogurt 1/2 cup
- Yakhni 7 cups
- Garam masala powder 1 teaspoon
- Coriander powder 2 teaspoons
- Salt to taste
Instructions
To Make Yakhni
- Firstly, wash and soak the long grain basmati rice for at least 30 minutes.
- Clean the mutton by removing excessive fat. Wash properly. Keep aside.
- Then, take a clean muslin cloth, add cumin seeds, fennel seeds, and all the ingredients for yakhni.
- Then, put the potli in a pressure cooker along with the cleaned and washed mutton and 7 cups of water. Add some salt, put it on the heat and bring it to a boil.
- Once the it starts boiling, pressure cook until the mutton is just done (20-25 minutes). Mine took about 20 minutes. Mutton should be fully cooked and ready to eat but not too soft that it comes off the bones.
- Gently, separate the mutton pieces and the Yakhni stock (mutton stock). Also, squeeze the potli very well in to the stock to extract all the flavours of spices. Discard the potli.
To Make Pulao
- To begin with, heat oil in a pan.
- Add bay leaves and cumin seeds and fry until aromatic.
- Add thinly sliced onions and fry until they start picking up golden color.
- Add green chilies slit and fry for another few seconds.
- Then, add boiled mutton and sauté it on high heat for a few minutes until the color changes slightly.
- Add whisked yogurt and mix. Cook for a minute.
- Now, drain the water from the rice. Add rice and mix gently.
- Then add, the yakhni (mutton stock) counting to the exact 7 cups. If the Yakhni is less in amount then add some water along with yakhni but it should be 7 cups in total.
- Lastly, add garam masala powder, coriander powder and mix, bring it to a boil.
- Allow it to cook on high heat until 90% water dries up.
- Now cover the pot with lid and put it on Dum for 15 minutes.
- Mutton yakhni pulao is ready.
- Serve with raita, yogurt and salad of your choice.
- Enjoy!